Quick Black Bean Quesadillas Recipe

4.5 6 7
Quick Black Bean Quesadillas Recipe
Quick Black Bean Quesadillas Recipe photo by Taste of Home
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Quick Black Bean Quesadillas Recipe

Read Reviews
4.5 6 7
Publisher Photo
Need a quick snack or appetizer? These bean and cheese quesadillas are the answer. I got the recipe at a Mexican festival held at our children’s school. It’s been served at our house regularly ever since.—Dixie Terry, Goreville, Illinois
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 cup canned black beans, rinsed and drained
  • 1 green onion, chopped
  • 2 tablespoons chopped red onion
  • 2 tablespoons finely chopped roasted sweet red pepper
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • 4 flour tortillas (10 inches)
  • 1 cup shredded Muenster or Monterey Jack cheese

Directions

In a small bowl, mash beans with a fork; stir in the green onion, red onion, pepper, cilantro, lime juice and garlic.
Spread 1/4 cup bean mixture over half of each tortilla; top with 1/4 cup cheese. Fold over.
Cook on a griddle coated with cooking spray over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Yield: 4 servings.
Originally published as Black Bean Quesadillas in Country Woman April/May 2010, p44

Nutritional Facts

1 quesadilla: 375 calories, 13g fat (6g saturated fat), 27mg cholesterol, 720mg sodium, 42g carbohydrate (2g sugars, 9g fiber), 16g protein.

  • 1 cup canned black beans, rinsed and drained
  • 1 green onion, chopped
  • 2 tablespoons chopped red onion
  • 2 tablespoons finely chopped roasted sweet red pepper
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • 4 flour tortillas (10 inches)
  • 1 cup shredded Muenster or Monterey Jack cheese
  1. In a small bowl, mash beans with a fork; stir in the green onion, red onion, pepper, cilantro, lime juice and garlic.
  2. Spread 1/4 cup bean mixture over half of each tortilla; top with 1/4 cup cheese. Fold over.
  3. Cook on a griddle coated with cooking spray over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Yield: 4 servings.
Originally published as Black Bean Quesadillas in Country Woman April/May 2010, p44

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Reviews forQuick Black Bean Quesadillas

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muffbear74 User ID: 209131 249665
Reviewed Jun. 21, 2016

"Used this for a light summer dinner. Served with rice."

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patriciakf User ID: 5275385 129272
Reviewed Jan. 6, 2013

"I love this recipe! It's delicious and very easy to make. I leave out the roasted red pepper though because of my personal taste."

MY REVIEW
patriciakf User ID: 5275385 191947
Reviewed Jul. 10, 2012

"This will become one of my go-to recipes. Small list of ingredients, little prep work, short cooking time but a lot of flavor make this recipe a keeper. I left the red peppers out because of my personal tastes."

MY REVIEW
bunnydawgg User ID: 1058418 173165
Reviewed May. 7, 2012

"Wonderful fresh flavors. I paired mine with sour cream, fresh guacamole, diced tomatoes and a Peach Margarita!!!"

MY REVIEW
stayathomemomma15 User ID: 1696372 191946
Reviewed Feb. 7, 2011

"My house has many finicky eaters so I omitted, onions and peppers and added corn instead to keep it vegetarian and served with spanish rice and it was superb!!"

MY REVIEW
maceyj0 User ID: 1748978 188846
Reviewed Nov. 18, 2010

"excellent recipe! We omitted the peppers for toddler/preschool age eaters, and added some chicken breast, so it was a one dish meal. Everyone thoroughly enjoyed!"

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