Description
A fast, cheap, and protein-packed weeknight dinner featuring crispy tortillas filled with seasoned black beans and a blend of cheddar and Monterey Jack cheese.
Ingredients
Scale
- 8–10 large flour tortillas (8-inch)
- 1 can (15oz) black beans, drained and rinsed
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon taco seasoning (low-sodium)
- 2–3 green onions, chopped
- 2 tablespoons softened butter
- Optional: ½ cup corn (frozen or canned)
- Optional: 2 tablespoons sliced jalapeños
Instructions
- Drain and rinse the black beans in a colander. Shake vigorously to remove excess water and pat dry with a paper towel to ensure crispiness.
- In a small bowl, combine the dried black beans, half of the shredded cheese, taco seasoning, and chopped green onions. Mix gently to coat without mashing the beans.
- Lay a tortilla flat on a cutting board. Spread the bean mixture over half of the tortilla, then sprinkle the remaining cheese over the beans.
- Fold the empty half of the tortilla over the filling to create a half-moon shape and press gently to seal.
- Using a paper towel dipped in softened butter, wipe a thin, even layer of butter over the entire exterior of the quesadilla on both sides.
- Heat a large non-stick skillet over medium heat. Place the quesadilla in the pan and cook for 2-3 minutes without moving it, until the bottom is golden brown.
- Flip the quesadilla carefully with a spatula and cook the other side for another 2-3 minutes until golden and the cheese is melted.
- Transfer to a cutting board and let rest for 30 seconds to allow the cheese to set.
- Cut the half-moon into three triangles and serve immediately.
Notes
Dry beans are crucial for a crispy quesadilla; do not skip rinsing and drying. Use block cheese shredded yourself for better melting than pre-shredded varieties. Control heat at medium to prevent burning the tortilla before the cheese melts. Letting the quesadilla rest for 30 seconds prevents cheese from sliding out when cutting. These can be frozen assembled and cooked directly from frozen.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 3 triangles per pers
- Calories: 320
- Sugar: 2
- Sodium: 450
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 38
- Fiber: 6
- Protein: 14
Keywords: quesadilla, black beans, weeknight dinner, back to school meals, quick recipes, cheesy quesadilla, family friendly, budget meals