Description
These black bean quesadillas are crispy, cheesy, and super delicious! A quick and healthy meal made with simple ingredients.
Ingredients
Units
Scale
- 2 cups refried black beans (you can also use canned refried black beans)
- 4 flour tortillas (burrito size)
- 12 oz. shredded Mexican cheese (queso asadero or queso Oaxaca)
- fresh toppings (salsa, shredded lettuce, sour cream)
Instructions
- Make refried black beans if making from scratch.
- Assemble quesadillas. In large skillet over medium heat, layer 1/3 cup shredded cheese on one half of the tortilla. Top with 1/2-3/4 cup black beans and another 1/3 cup shredded cheese.
- Fold over top and cook for about 2-3 minutes, and when cheese starts to melt, carefully flip over with large flipper and cook for another 2-3 minutes. Repeat with remaining 3 quesadillas.
- Cut into wedges and serve with toppings.
Notes
- Storage: This refried bean and cheese quesadilla is best served immediately. If you have leftovers, you can store them in an airtight container in the refrigerator for 2-3 days. Reheat the quesadilla in a hot skillet until heated through.
- Ingredient notes: Homemade refried black beans are amazing, but you can use canned refried beans in a pinch! If you can find the uncooked tortillas that need to be quickly heated before being used, they are the best! You could also use corn tortillas or whole wheat tortillas if you prefer.
- Prep ahead: Make the refried beans a day or two in advance.
- Serve with: Salsa, sour cream, and plenty of fresh toppings like shredded lettuce and sliced avocado (see above).