Crispy Black Bean Quesadilla

Crispy Black Bean Quesadilla

This is so easy to make! You probably have the ingredients in your house! You can make your quesadilla crispy or keep it soft. It’s a great lunch and easy dinner. It is especially good in the summer because it is the best time for cilantro.

Ingredients

(makes four)

  • 1 can of black beans
  • 2 cups of shredded cheddar cheese
  • 1/4 cup chopped cilantro
  • paprika
  • garlic powder
  • cooked corn (optional)
  • vegetable oil

Directions

  1. Heat a teaspoon of vegetable oil in a skillet on the stove.
  2. Add one tortilla and lightly crisp both sides. This should take a minute.
  3. Next, add a handful of cheese.
  4. Once the cheese starts to melt, and about a quarter cup of the black beans.
  5. Sprinkle with a garlic powder and smoked paprika. Add an eighth of a cup of corn and sprinkle with a pinch of cilantro.
  6. Fold the tortilla in half with a spatula. Serve it on a plate with some sour cream, salsa, or guacamole. BAM! You’re done.

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2 Comments

  1. Thank you for sharing this recipe! I was wondering what to do with the leftover cilantro from my recent Taco trip. I can’t wait to try it out :).

    Ps – What kind of sauce or dip would you recommend to go with the quesadilla?

    1. Hi! for a taco sauce you can use salsa or hot sauce. hope this helps!

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