Cheesy Bean Quesadilla
Crispy tortilla, melty cheese, and seasoned black beans—this quick quesadilla delivers comfort fast. Serve with salsa, sour cream, or guacamole.
Use a nonstick or cast-iron skillet for best browning. A light brush of oil on the pan ensures crisp edges without greasy results. Season the beans so the filling isn’t bland.
Cut into wedges and serve immediately while the cheese is perfectly gooey. Add a handful of chopped scallions or pickled jalapeños for brightness and heat.
Ingredients
- 1 large flour tortilla
- 1/2 cup shredded cheese: Cheddar, Jack, or Mexican blend.
- 1/4 cup black beans: Rinsed and drained.
- 1 tsp olive oil
- 1/4 tsp chili powder
- Salt & pepper: To taste.
- Optional: Scallions, pickled jalapeños, salsa, sour cream.
Step-by-Step Instructions
Heat Pan
Warm a skillet over medium heat; brush with oil.
Fill
Sprinkle cheese on half the tortilla. Add beans seasoned with chili powder, salt, and pepper.
Cook
Fold and cook 1–2 minutes per side until crisp and melty. Slice and serve.
Tips
- Even Layer: Prevents blowouts and ensures melting.
- Medium Heat: Enough to crisp without burning.
- Cheese Choice: Blend cheeses for flavor and meltability.
Common Mistakes
- Overfilling: Causes uneven melting and messy leaks.
- High Heat: Burns tortilla before cheese melts.
- Under-seasoning: Beans need salt and spice.
Frequently Asked Questions
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About Adshi
Weeknight-friendly meals with smart technique and speed. View more recipes →