Black bean cheese quesadillas

Name: Black bean cheese quesadillas
Total time: 20 min
Yield: 2 servings
Ingredients: 1 can (15 oz), drained and rinsed black beans; 2 large flour tortillas; ½ cup grated, vegetarian rennet cheddar; ¼ cup salsa; ¼ tsp ground cumin; 2 tsp vegetable oil

Crisp tortillas with a warm bean-and-cheese middle.

20 minutes estimated for the original recipe · 2 servings

Lunchvegetarian

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

black beans1 can (15 oz), drained and rinsed
flour tortillas2 large
cheddar½ cup grated, vegetarian rennet
salsa¼ cup
ground cumin¼ tsp
vegetable oil2 tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Lightly mash the beans with salsa and cumin.
Spread the bean mixture over half of each tortilla, add cheddar and fold the empty half over the filling.
Heat a little oil in a skillet over medium-low heat. Cook the quesadillas in batches for 3–4 minutes per side until crisp and hot in the center.
Rest for 1 minute so the cheese settles, then cut into wedges and serve.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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