Black Bean Quesadillas

Crispy on the outside, melty and spiced inside, these black bean quesadillas are a pantry-friendly dinner that comes together with almost no chopping. Mash the beans right in the can's juices for extra creaminess and you're eating in 25 minutes.

By YumYum Editorial · Quick Weeknight

Prep: 10 min · Cook: 15 min · Total: 25 min · Serves 4

Ingredients

• 8 flour tortillas (8-inch)
• 1 can (15 oz) black beans, drained and lightly mashed
• 2 cups shredded Monterey Jack or cheddar cheese
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup diced red onion
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 cup chopped cilantro
• 2 tbsp butter or oil, for the pan
• to taste Sour cream and salsa, for serving

Instructions

1. In a bowl, mix the mashed black beans with cumin, chili powder, corn, red onion, and cilantro.
2. Lay 4 tortillas flat and spread an even layer of the bean mixture over each, then top with shredded cheese.
3. Place the remaining 4 tortillas on top to close each quesadilla.
4. Heat 1/2 tablespoon butter in a large skillet over medium heat. Cook each quesadilla for 2-3 minutes per side, pressing gently with a spatula, until golden and the cheese is fully melted.
5. Transfer to a cutting board and let rest for 1 minute before slicing into wedges.
6. Serve hot with sour cream and salsa on the side.