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Stacked Black Bean Quesadillas topped with diced avocado and salsa.

Black Bean Quesadillas

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 293 kcal

Ingredients
  

  • 1 can (15 ounces) black beans, rinsed
  • 1/2 cup shredded Monterey Jack cheese preferably pepper jack
  • 1/2 cup prepared fresh salsa divided
  • 4 whole-wheat tortillas (8 inches wide)
  • 2 teaspoons canola oil divided
  • 1 ripe avocado diced

Instructions
 

  • Mix filling: In a medium bowl, stir together the black beans, shredded cheese, and 1/4 cup of the salsa.
    Mixing black beans, shredded Monterey Jack cheese, and salsa in a bowl for Black Bean Quesadillas filling.
  • Prepare tortillas: Lay out the tortillas on a flat surface. Spread about 1/2 cup of the bean mixture over one half of each tortilla, then fold the tortillas in half to enclose the filling, pressing down gently.
    Spreading black bean, Monterey Jack cheese, and salsa filling on a whole-wheat tortilla for Black Bean Quesadillas.
  • Cook quesadillas: Heat 1 teaspoon of the canola oil in a large nonstick skillet over medium heat. Cook two quesadillas at a time, flipping once, until they are golden brown on both sides, about 2 to 4 minutes. Keep the cooked quesadillas warm by covering them with foil. Repeat with the remaining oil and quesadillas.
    Crispy quesadilla with cheese and black beans on a white plate.
  • Serve: Cut the quesadillas into wedges if desired, and serve with the diced avocado and the remaining salsa on the side.
    A hand holding a black bean quesadilla topped with fresh salsa and diced avocado.

Nutrition

Calories: 293kcalCarbohydrates: 29gProtein: 9gFat: 17gSaturated Fat: 5gSodium: 588mgFiber: 7g
Keyword black bean quesadillas, black beans, family meal, quick dinner
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