# Black Bean & Cheese Quesadillas

Black Bean & Cheese Quesadillas — a easy recipe with 6 main ingredients, ready in about 20 min and serving 4. Check which of its ingredients are on sale at grocery stores near you.

- **Time:** 20 min
- **Serves:** 4
- **Difficulty:** easy
- **Tags:** lunch, dinner, quick, mexican, vegetarian
- **Source:** https://savingrecipes.com/recipes/black-bean-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

1. Mash half the beans; mix with whole beans and diced pepper.
2. Fill tortillas with beans and cheese; fold in half.
3. 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.


_Photo: pelican from Tokyo, Japan — CC BY-SA 2.0 (https://commons.wikimedia.org/wiki/File:Quesadilla_plate,_New_Orleans_November_2016.jpg)_