Quick Bean and Cheese Quesadilla
5min
10min
2
870
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Chef's Note
For extra flavor with minimal effort, serve with prepared salsa and sour cream for dipping. If you have an extra minute, you can warm the beans in the microwave for 30 seconds before mixing with the spices for easier mashing.
Tags
Ingredients
4 tortillas flour tortillas (8-inch)
1 cup canned black beans
1.5 cups shredded cheddar cheese
2 tablespoons canned diced green chilies
2 teaspoons vegetable oil
1/4 teaspoon salt
1/2 teaspoon ground cumin
Instructions
- 1
Drain and rinse 1 cup of black beans in a colander.
- 2
In a small bowl, combine the rinsed black beans, 2 tablespoons diced green chilies, 1/4 teaspoon salt, and 1/2 teaspoon ground cumin. Gently mash about half the beans with a fork.
- 3
Lay out 2 tortillas on a clean work surface. Spread the bean mixture evenly between the two tortillas.
- 4
Sprinkle 3/4 cup of shredded cheddar cheese on top of each bean-covered tortilla.
- 5
Top each with the remaining 2 tortillas to form quesadillas.
- 6
Heat a large skillet over medium heat and add 1 teaspoon of vegetable oil.
- 7
Place one quesadilla in the skillet and cook for 2-3 minutes until golden brown on the bottom.
- 8
Add the remaining 1 teaspoon of oil around the edge of the pan, carefully flip the quesadilla, and cook for another 2-3 minutes until the cheese is melted and the second side is golden brown.
- 9
Repeat with the second quesadilla.
- 10
Transfer to a cutting board and let cool for 1 minute before cutting each quesadilla into quarters.
Nutrition Information (per serving)
870
55g
98g
29g
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