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Skillet Night
Mexican 2 min read

25-Minute Black Bean Quesadillas

Make 25-minute black bean quesadillas in one skillet with canned beans, cheese, and spices. Crisp tortillas, melty filling, easy vegetarian weeknight dinner.

Quesadillas are weeknight insurance: tortillas, cheese, and a fast filling. Black beans mashed with salsa, cumin, and cheese stay put when flipped.

25-Minute Black Bean Quesadillas
Photo: Wikimedia Commons

A dry skillet crisps tortillas while cheese melts; batch two at a time for an easy 25-minute dinner.

Ingredients

  • Olive oil; onion; garlic; cumin; chili powder; salt
  • 1 can black beans; ⅓ cup salsa; cilantro; lime juice
  • 8 flour tortillas; 2 cups Monterey Jack or Mexican-blend cheese
  • Sour cream, salsa, and lime for serving

Method

  1. Soften onion; add garlic and spices.
  2. Add beans and salsa, mashing half until thick; stir in cilantro and lime.
  3. Divide filling among tortillas, top with cheese, and cover.
  4. Cook in a lightly oiled skillet 2–3 minutes per side until golden and melted.
  5. Rest, cut into wedges, and serve.

Cook’s note

Mashing half the beans keeps filling from sliding out. Add cheese to filling if using whole beans.

What to serve

Guacamole, corn salad, extra salsa, and lime-dressed cabbage slaw.

Make-ahead

Bean filling keeps 4 days. Assemble just before cooking; reheat cooked quesadillas in a dry skillet.

Troubleshooting

Lower heat and cover if tortillas brown too fast. Use less filling if it leaks. Shred cheese yourself for quick melting.