Go Back
There’s something irresistibly satisfying about a warm, crispy quesadilla filled with delicious, smoky black beans. This dish not only embodies the rich culinary traditions of Mexican cuisine but also caters to a variety of dietary preferences, making it a versatile option for both vegetarians and meat-lovers alike. Smoky black bean quesadillas are packed with flavor, texture, and nutrients, making them a popular choice for a quick weeknight dinner or a delightful addition to your next gathering.

Smoky Black Bean Quesadillas

Discover the joy of making smoky black bean quesadillas, a dish that's perfect for any occasion! This recipe combines hearty black beans with flavorful spices and your choice of cheese, all nestled in a warm tortilla. Whether you want a quick weeknight dinner or a fun dish for gatherings, these quesadillas cater to everyone. Embrace their versatility by customizing with different veggies or toppings, and enjoy the rich flavors that bring friends and family together. Dive into this delightful culinary journey today!
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) black beans, drained and rinsed

1 cup shredded smoked cheddar cheese

½ cup crumbled feta cheese

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon chili powder

Salt and pepper, to taste

4 large flour tortillas

2 tablespoons olive oil, divided

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving)

Instructions
 

Sauté the Vegetables: In a skillet over medium heat, pour in 1 tablespoon of olive oil. Once the oil is shimmering, add the finely chopped onion. Sauté until the onion is translucent, which should take around 3-4 minutes. Then, stir in the minced garlic and cook for an additional minute until it becomes fragrant.

    Prepare the Bean Mixture: In a medium-sized bowl, combine the drained black beans with the sautéed onion and garlic. Sprinkle in the smoked paprika, cumin, chili powder, and season with salt and pepper. Use a fork to lightly mash the mixture, ensuring some beans remain whole for added texture.

      Assemble the Quesadillas: Heat a non-stick skillet over medium heat and place one tortilla onto the skillet. On one half of the tortilla, generously layer the bean mixture, followed by a handful of shredded smoked cheddar and a sprinkle of crumbled feta. Carefully fold the other half of the tortilla over the filling to form a half-moon shape.

        Cook Until Golden: Add the remaining 1 tablespoon of olive oil to the skillet, ensuring the base is well-coated. Cook the quesadilla for about 3-4 minutes on one side until it is crispy and golden brown. Using a spatula, gently flip the quesadilla over and repeat the cooking process on the other side until the cheese is perfectly melted and both sides are evenly browned.

          Slice and Serve: Once cooked, transfer the quesadilla to a cutting board and let it rest for one minute. This will make slicing easier. Cut it into wedges and garnish with freshly chopped cilantro. Serve alongside a dollop of sour cream or Greek yogurt for dipping.

            Enjoy: Serve the quesadillas hot as a delightful appetizer, a hearty lunch, or a quick dinner option, and relish the smoky, flavorful goodness!

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 2-4