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Crispy Bean and Cheese Quesadillas

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A quick and easy meatless quesadilla recipe featuring crispy tortillas filled with a flavorful black bean and cheese mixture, perfect for busy weeknights.

Ingredients

Scale
  • 4 medium flour tortillas, room temperature
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil or butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (optional)
  • Salt and pepper to taste
  • A handful fresh cilantro, chopped (optional)
  • Sour cream or Greek yogurt, for serving
  • Salsa, for dipping or topping

Instructions

  1. In a medium bowl, mash the drained black beans lightly with a fork, leaving some texture (about 1-2 minutes).
  2. Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes. Stir often to prevent burning.
  3. Add cumin, chili powder, salt, and pepper to the mashed beans. Stir in the sautéed onion and garlic mixture. Add chopped cilantro if using. Mix well to combine.
  4. Place one tortilla on a clean surface. Sprinkle half the shredded cheese evenly over one side, then spread about 1/2 cup of the bean mixture on top. Add the rest of the cheese over the beans, then cover with another tortilla.
  5. Wipe out the skillet if needed and add the remaining 1 tablespoon of oil or butter over medium-low heat. Carefully transfer the quesadilla to the pan. Cook for about 3-4 minutes on one side until golden brown and crispy.
  6. Gently flip using a spatula and cook the other side for an additional 3-4 minutes until golden and cheese is melted. If cheese isn’t fully melted, lower heat and cover skillet for 1-2 minutes.
  7. Transfer quesadilla to a cutting board and let rest for a minute. Cut into wedges and serve with sour cream or Greek yogurt and salsa.

Notes

Use medium-low heat to avoid burning the tortillas and ensure cheese melts properly. Butter adds richness, olive oil is lighter. For vegan version, substitute dairy-free cheese and use olive oil instead of butter. Corn tortillas can be used for gluten-free option but handle gently.

Nutrition

Keywords: quesadilla, bean and cheese, meatless monday, vegetarian, quick dinner, crispy quesadilla, black beans, easy recipe

Find it online: https://elaraeats.com/crispy-bean-and-cheese-quesadillas-easy-meatless-monday-recipe/