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Crispy Toasted-Cheese Black Bean Quesadillas
The most delicious part of a quesadilla is the melty cheese that sometimes slips out of the center and crisps on the hot griddle. So rather than leave it to chance, we build it directly into the recipe by crusting one side of each quesadilla with a layer of lacy, cheesy goodness. Use a cheese such as Monterey Jack or cheddar that turns gooey when melted, but that also has flavor. Also, be sure to use a nonstick skillet or well-seasoned cast-iron pan for easy release. We love these quesadillas with sour cream and hot sauce, but serve with your favorite salsa or garnishes.
4
Servings
Tip
Don’t mix the cheese into the mashed beans until the beans have cooled. If the cheese emulsifies into the beans, it will lack gooeyness when the quesadillas are served.
40 minutes
Ingredients
-
2
15½-ounce cans black beans, rinsed and drained
-
1
teaspoon ground cumin
Directions
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01In a large microwave-safe bowl, stir the beans, cumin, coriander and ¼ teaspoon each salt and pepper. Cover and microwave on high until hot, 3 to 3½ minutes, stirring once. Stir in the vinegar, then mash until smooth. Cool completely. Stir in half the cheese, the pickled jalapeños and cilantro; taste and season with salt and pepper. Divide the filling among the tortillas, spreading it over half the surface. Fold the unfilled side over the filling; press to seal.
Reviews
June 13, 2025
Great
Wow, this is a statement quesadilla. Delicious, but maybe a bit heavy for every day. I'll save it for when family is over (and then serve it proudly).
May 7, 2025
Delicious
Really tasty and easy. I didn’t have the pickled jalapeños on hand so did without. Honestly could have used that bit of vinegary bite but they were also fantastic without. Highly recommended.
April 10, 2025
Can't Eat Enough Of This
Used sharp cheddar. Not the most refined meal I've made, but between the beans, the cheese, the pickled jalapeños, the sour cream and the, well, all of it, I could just eat myself into the grave on this.
July 15, 2026
Good for vegetarian days
This recipe is very good and filling.
I cook dried beans ahead and freeze in 2 cup deli containers with a little bit of the broth. That's just a personal preference. I'm not a big fan of jalapeños but I keep a jar of Greek peppers. That gives a nice vinegar bite.
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