Cook and Scale
Black Bean Quesadillas
4 servings · 25 min total
Crispy golden tortillas stuffed with smoky mashed black beans, peppers, and melting cheddar. A ten-minute meatless favorite.
Ingredients
- 400 g black beans, drained
- 8 wheat tortilla
- 200 g cheddar, grated
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 3 tbsp fresh cilantro, chopped
- 1 lime, juiced
- 1 tbsp vegetable oil
- salt to taste
Contains: Gluten, Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Mix the bean filling — Roughly mash half the black beans in a bowl, then stir in the rest with the red pepper, onion, cumin, smoked paprika, cilantro, lime juice, and salt.
- 2.
Assemble the quesadillas — Spread the bean mixture over four tortillas, scatter with cheddar, and top with the remaining tortillas.
- 3.
Cook until golden and melted — Cook each quesadilla in a lightly oiled pan over medium heat for about 3 minutes per side until golden and the cheese melts. Cut into wedges and serve.