Description
Try this Black Bean Quesadilla recipe for a flavorful, protein-packed meal. With seasoned black beans, cheese, and a crispy tortilla, it’s a perfect option for a quick lunch or dinner!
Ingredients
Scale
- 3/4 cup chunky salsa (or Pico De Gallo)
- 1 can 15.5-ounce low-sodium black beans (drained and rinsed)
- 2 cups shredded Colby & Monterey Jack cheese
- 2 Tablespoons fresh cilantro, finely chopped
- 4 8-inch flour tortillas
- 1/2 teaspoon extra virgin olive oil
Instructions
- Using a small-hole strainer, drain liquid from the salsa.
- Transfer the leftover tomato mixture to a medium bowl.
- Mix in black beans, cheese, and cilantro until combined.
- Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each).
- Fold tortillas in half.
- Heat griddle or skillet over medium-high heat.
- Brush with oil and place filled tortillas on the griddle.
- Cook until tortillas are golden brown and crisp and cheese filling melts, about 5 minutes, flipping once. Cut into wedges and serve.
Notes
Black beans are a rich source of plant-based protein!
