Hard Times Black Bean Quesadillas

• 8 (8-inch) flour tortillas
• 2 cups shredded cheddar cheese
• 1 (15-ounce) can black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt to taste
• 1/4 cup diced red onion
• 2 tablespoons olive oil
• Optional toppings: sour cream, salsa, avocado slices, cilantro

Steps

1. 1 In a medium bowl, mash the black beans slightly with a fork. Stir in cumin, chili powder, garlic powder, smoked paprika, and salt.
2. 2 Heat a large skillet over medium heat. Brush with a little olive oil.
3. 3 Place one tortilla in the skillet. Sprinkle with about 1/4 cup cheese, followed by a quarter of the black bean mixture and another 1/4 cup cheese.
4. 4 Top with another tortilla. Cook for about 2-3 minutes until the bottom is golden brown.
5. 5 Flip and cook the other side for 2-3 minutes until golden and cheese is melted.
6. 6 Transfer to a cutting board and repeat with remaining tortillas and filling.
7. 7 Cut each quesadilla into wedges and serve with optional toppings.

Equipment

• Large skillet
• Spatula

Variations

• Add sautéed bell peppers and onions for extra veggies.
• Use spinach tortillas for a gluten-free option.

Substitutions

• Substitute cheddar cheese with Monterey Jack or pepper jack for a different flavor profile.

Pairings

• Pairs well with Mexican rice or a simple green salad.

Nutrition

Tips

• For extra flavor, sauté the diced red onion in a bit of olive oil before adding to the bean mixture.
• Keep quesadillas warm in a 200°F oven while you finish cooking the rest.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in a skillet.

Serving Suggestions

• Serve with a side of fresh pico de gallo or a cooling cucumber salad.

FAQ