Ready in 15 minutes, full of plant protein, and super tasty; these black bean quesadillas are a must try!
I love these quesadillas because they are vegetarian but still have a good source of protein. They are unique because you mash half the beans in with the salsa, and leave the other half whole. Doing this gives them more flavor and texture than a simple bean and cheese quesadilla, and can be a great way of getting in a balanced meal for picky eaters.
What Else Can I Add In?
Quesadillas are very versatile and you can really fill them with whatever you like. Some other ingredients that I like to add are:
- Meat - My favorites are chicken, pork, and ground beef.
- Sautéed veggies such as bell pepper, onion, mushrooms, corn, and spinach.
- If you don't like black beans, swap them out for something else like pinto or mayocoba beans.
- Try serving these quesadillas with a dollop of sour cream and guacamole.
Serving Ideas and Suggestions
They may not always be portrayed this way, but quesadillas are actually a really well-balanced meal. They have carbs in the tortilla, healthy fats from the cheese, and protein in the beans.
If you want to get in some more veggies simply add them in the quesadilla or serve them on the side with a simple side salad, roasted corn, or the classic rice and beans.
Tips for Making Black Bean Quesadillas
- It's easy to do when you want to get a handful of delicious ingredients in there, but try not to overstuff the quesadillas. Otherwise, the filling might spill out when you go to flip them and make a mess on the griddle.
- Try not to turn the heat up on your griddle past medium. If it is too hot, the outside of the tortilla will burn before the cheese is melted and the inside is warm.
- Mixing the mashed beans into the salsa makes it a bit thicker and spreadable. If you don't do this and your salsa is runny, it might make your quesadilla soggy.
Black Bean Quesadillas
- 2 15.25 oz cans of black beans
- 16 oz jar of salsa
- 2 c Mexican style shredded cheese
- 4 8-10 in flour tortillas
- Add half of the black beans to a bowl, and using the back of a spoon or a potato masher, mash the beans into a paste.
- Add the salsa and stir well.
- Heat a griddle on medium heat, or you can use a 10 inch or larger skillet over medium heat on the stove if you don’t have a griddle.
- Set a tortilla on the griddle, and spoon ¼ of the mixture onto one side, then spread over half of the tortilla.
- Add ¼ of the remaining black beans all over on top of the bean and salsa mixture.
- Sprinkle ½ cup of cheese over the beans and salsa.
- Fold the other half of the tortilla onto the half covered in ingredients, and grill for 3-5 minutes, or until one side is golden.
- Carefully flip the tortilla over, and cook the other side until golden.