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Black Bean Quesadillas

With hearty black beans and creamy goat cheese, these black bean quesadillas make an easy, delicious weeknight vegetarian dinner.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Tex Mex
Keyword: dinner, easy dinner, easy recipe, easy recipe ideas, easy, weeknight-friendly, kid-friendly, kid-friendly recipe, quick meal, tex mex, vegetarian, weeknight-friendly
Servings: 5
Author: Jess Smith via Inquiring Chef
Cost: $12.00

Equipment

  • Mixing Bowl
  • Potato Masher
  • Nonstick Skillet

Ingredients

  • 1 15-ounce can black beans, drained and rinsed (about 2 cups)
  • 1/2 cup salsa
  • 1/4 teaspoon ground cumin
  • 1 1/2 cup shredded Monterey Jack cheese
  • 4 ounces goat cheese
  • 8 8-inch flour or corn tortillas
  • sour cream, extra salsa, and/or guacamole, for serving

Instructions

  • Pour the black beans into a mixing bowl. Mash them gently with a potato masher until they are mostly broken apart. Stir in the salsa, cumin, and both cheeses.
  • Spread the bean mixture evenly over 4 tortillas; top each with 1 tortilla, pressing gently.
  • Heat a large nonstick pan over medium-high heat. Add 1 quesadilla, and cook for 2 minutes on each side, until the cheese is melted and the tortillas are golden brown.
  • Slice each quesadilla into 6 wedges. Serve with sour cream, extra salsa, and / or guacamole for serving.

Nutrition

Calories: 334kcal | Carbohydrates: 31g | Protein: 17g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 486mg | Potassium: 222mg | Fiber: 5g | Sugar: 2g | Vitamin A: 622IU | Vitamin C: 1mg | Calcium: 345mg | Iron: 2mg