Black Bean Quesadillas

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This is so quick and easy to make and delicious. These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. Serve with: A little sour cream and a mixed green salad. 


Black Bean Quesadillas
Serves 4
This is so quick and easy to make and delicious
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
  1. 1 15-ounce can black beans, rinsed
  2. ½ cup shredded Monterey Jack cheese, preferably pepper Jack
  3. ½ cup prepared fresh salsa (see Tip), divided
  4. 4 8-inch whole-wheat tortillas
  5. 2 teaspoons canola oil, divided
  6. 1 ripe avocado, diced
  1. Combine beans, cheese and ¼ cup salsa in a medium bowl. Place tortillas on a work surface. Spread ½ cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
  2. Heat 1 teaspoon oil in a large non-stick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.
  3. Tip: Look for prepared fresh salsa in the supermarket refrigerator section near other dips and spreads.
  1. Nutrition (per serving)
  2. Calories: 375
  3. Fat: 16 g
  4. Protein: 13 g
  5. Carbohydrates: 45 g

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