Description
A quick and flavorful meal, these crispy black bean quesadillas combine hearty beans, aromatic spices, and melted cheese for a satisfying lunch.
Ingredients
400 g tinned black beans (drained and rinsed)
4 tortilla wraps
2 scallions (finely sliced)
7 pickled jalapeno slices, diced (optional)
100 g shredded cheese (four cheese blend)
1 tsp smoked paprika
1 tsp cumin
0.5 tsp onion salt
0.5 tsp garlic powder
3 tbsp sour cream (Greek yogurt, or nacho cheese sauce)
1 tbsp oil
Instructions
Drain and rinse the black beans, then put them in a bowl. Mash about two-thirds of the beans with a potato masher to help them hold together.
Stir in the smoked paprika, cumin, onion salt, garlic powder, diced jalapenos (if using), sliced scallions, cheese blend, and sour cream (or Greek yogurt/nacho cheese sauce). Mix everything together.
Spread the black bean mixture evenly over one half of each tortilla wrap. Fold the wraps in half, pressing gently to seal the filling.
Heat the oil in a frying pan over medium heat. Cook each quesadilla for 1-2 minutes per side, until golden brown and crisp. Cut into pieces and serve.
Notes
Don’t rush the heat: Keep the pan on medium heat to ensure the tortilla turns golden brown at the same speed that the cheese inside melts. High heat may burn the outside before the center is warmed through.
Prep your space: Since these cook quickly, have your ingredients ready and your pan heated before you start the assembly.
Careful with the fold: When spreading the mixture, leave a tiny border around the edges of the tortilla to prevent the filling from spilling out into the pan when you fold and press it.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican-inspired
Nutrition
- Calories: Not specified
- Fat: Not specified
- Carbohydrates: Not specified
- Protein: Not specified