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Crispy Black Bean Quesadillas Recipe Easy Homemade with Zesty Salsa

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These crispy black bean quesadillas feature smoky black beans, melty cheese, and a punchy zesty salsa, perfect for quick weeknight meals or casual gatherings.

Ingredients

Scale
  • 4 medium flour tortillas (8-inch diameter)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons olive oil
  • 1/2 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • A handful fresh cilantro, chopped
  • Juice of 1 lime
  • 2 medium tomatoes, diced
  • 1/2 jalapeño, seeded and finely chopped
  • Salt and pepper to taste

Instructions

  1. Prepare the salsa: In a mixing bowl, combine diced tomatoes, jalapeño, chopped cilantro, and fresh lime juice. Season with salt and pepper to taste. Let it sit while you work on the quesadillas.
  2. Sauté the black bean mixture: Heat 1 tablespoon olive oil over medium heat in a skillet. Add diced onions and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Add rinsed and drained black beans to the skillet. Sprinkle cumin and smoked paprika over the beans. Stir well and cook for 4-5 minutes, mashing some beans gently to create a creamy texture but leaving some whole.
  4. Season with salt and pepper. Remove from heat and set aside.
  5. Assemble the quesadillas: Lay one tortilla flat on a plate. Spread about 1/3 cup of the black bean mixture evenly over half of the tortilla. Sprinkle 1/4 cup shredded cheddar over the beans. Fold the tortilla over to cover the filling.
  6. Cook the quesadillas: Wipe out the skillet and add the remaining 1 tablespoon olive oil. Heat over medium-low heat. Place the folded quesadilla in the pan and cook gently for about 3-4 minutes on each side or until the tortilla is golden brown and crispy and cheese is melted.
  7. Repeat with remaining tortillas and filling, adding oil as needed.
  8. Cut each quesadilla into wedges and serve warm alongside the zesty salsa.

Notes

Keep heat moderate to avoid burning tortillas. Cover pan briefly if cheese isn’t melting quickly. Press quesadillas gently if they puff up. Use cast iron skillet for best crispness. Reheat leftovers in skillet over low heat to maintain crispiness. Salsa can be made ahead to deepen flavors.

Nutrition

Keywords: black bean quesadillas, crispy quesadillas, easy quesadilla recipe, homemade salsa, vegetarian, quick dinner, Mexican snack

Find it online: https://emmayum.com/crispy-black-bean-quesadillas-recipe-easy-homemade-with-zesty-salsa/