🫓 Black Bean & Cheese Quesadillas
Ingredients
- 1 can black beans
- 4 large tortillas
- 2 cups shredded cheese
- 1 bell pepper
- Salsa for serving
- 1 avocado
- 2 tbsp olive oil (pantry staple)
Instructions
- Mash half the beans; mix with whole beans and diced pepper.
- Fill tortillas with beans and cheese; fold in half.
- Toast in an oiled skillet 2–3 min per side until crisp. Serve with salsa and avocado.
Tips
- Mash half the beans and leave the rest whole. The mash works as glue so the filling stays put; the whole beans keep the texture.
- Put cheese against both tortilla surfaces with the beans in the middle. Melted cheese is what seals a quesadilla shut.
- Don't overfill. A thin, evenly filled quesadilla crisps; a fat one steams inside and burns outside.
Substitutions
- Black beans
- Pinto, refried beans (skip the mashing), or lentils. Any soft bean that mashes.
- Shredded cheese
- Monterey Jack, Oaxaca or mozzarella all melt well. Cheddar works but is greasier. Vegan cheese needs a lid on the pan to melt.
- Flour tortillas
- Corn tortillas make this gluten-free but crack more — warm them first and use two per quesadilla.
- Avocado
- Guacamole, sour cream, or Greek yoghurt.
Storage & reheating
Best fresh. Cooked quesadillas keep 2 days and reheat well in a dry skillet or air fryer; the microwave makes them limp. You can assemble them uncooked and refrigerate for a day.
Common questions
How do I stop the filling falling out?
Use less filling than you think, cheese on both sides, and let it rest a minute before cutting so the cheese sets.
Oil or butter in the pan?
Oil gives a cleaner crisp and won't burn. Butter tastes better but browns fast — use it over lower heat.
Can I bake them instead?
Yes, 425°F for about 10 minutes, flipping halfway. Good for making several at once, though slightly less crisp than a pan.