Black Bean Quesadilla Recipes

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SPICY BLACK BEAN QUESADILLA



Spicy black bean quesadilla image

Quesadillas are just flattened, fried wraps. It is without question the best option when you need dinner in an instant. This quesadilla recipe uses black beans and cheese, and are served with an avocado side salad.

Provided by Allegra McEvedy

Categories     Light meals & snacks

Yield Serves 2-3

Number Of Ingredients 16

1 x 400g/14oz can black beans, drained, rinsed
½ tsp ground cumin
½ tsp dried oregano
1 tsp dried chilli flakes (optional)
2 spring onions, trimmed, sliced
1 red pepper, chopped
80g/3oz cheddar, grated
salt and freshly ground black pepper
4 x 25cm/10in flour tortillas
1 garlic clove, peeled, cut in half
1 tbsp vegetable oil
handful fresh coriander leaves, washed, chopped, plus extra to serve
1 ripe avocado, peeled, stone removed, chopped, plus extra to serve
1 fresh lime, juice only, plus extra lime wedges, to serve
pinch salt
2 tbsp pumpkin seeds, shells removed, plus extra to serve

Steps:

  • In a bowl, mix together the black beans, cumin, oregano, dried chilli flakes, sliced spring onions, chopped pepper and grated cheese until well combined, using your hands to squash the beans. Season, to taste, with salt and freshly ground black pepper.
  • Lay the tortillas out on a clean work surface. Rub the cut sides of the garlic clove vigorously all over the tortillas.
  • Divide the bean mixture between two of the tortillas, spreading the mixture out using a spoon to completely cover the tortillas.
  • Place the remaining two tortillas on top of the mixture, making sure the sides you rubbed with garlic are facing inwards. Gently press down to form two sandwiches.
  • Heat a little of the oil in a large frying pan over a medium heat. Add one of the quesadillas to the pan and fry for 3-4 minutes on each side, pressing the quesadillas down from time to time using a spatula, until the tortillas are crisp and golden-brown on both sides and the filling has melted. Remove from the pan carefully and set aside to drain on kitchen paper. Keep warm.
  • Repeat the process with the remaining oil and tortillas.
  • Meanwhile, in a small bowl, mix together the coriander, avocado, lime juice and a pinch of salt until well combined. Set aside.
  • When the quesadillas are cooked, add the pumpkin seeds to the pan they were cooked in. Fry for 1-2 minutes, or until golden-brown, then add them to the coriander and avocado mixture.
  • To serve, slice each quesadilla into six pieces and divide the slices between two serving plates. Scatter over the remaining coriander leaves, chopped avocado and roasted pumpkin seeds. Garnish the plate with the lime wedges.

BLACK BEAN AND CHICKEN QUESADILLAS



Black Bean and Chicken Quesadillas image

This is a recipe that my mom and I came up with. My hubby loves it and requests it often. For a quick version, try buying a pre-cooked box of seasoned fajita chicken instead of cooking your own. You can also buy black bean dip in a pinch.

Provided by Melissa_8201

Categories     One Dish Meal

Time 25m

Yield 5 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breast, cubed
1 medium onion, chopped
1 (15 ounce) can black beans, drained
1/2 cup salsa
1 -2 teaspoon taco seasoning
shredded cheese
10 flour tortillas
sour cream
salsa
guacamole
chili powder
vegetable oil
cooking spray

Steps:

  • Saute chicken and onion over med-high heat until chicken is no longer pink and onions are transparent.
  • In food processor or blender, combine black beans, salsa, and taco seasoning and blend until creamy.
  • Distribute beans evenly between 5 tortillas and spread to about 1/4 inch of the edge.
  • Distribute cooked chicken and onion over beans, and sprinkle with cheese.
  • Top with the other tortillas and cook quesadillas over med-high heat until golden brown, flipping once.
  • You can use vegetable oil or cooking spray when cooking quesadillas.
  • While cooking quesadillas, mix sour cream with chili powder and taco seasoning to taste.
  • This makes a killer sour cream dip for the quesadillas.
  • Serve hot with sour cream dip, guacamole, and salsa.
  • Enjoy!

BLACK BEAN QUESADILLAS FROM GOYA®



Black Bean Quesadillas from GOYA® image

For a healthy and tasty take on the cheesy Mexican snack, fill your quesadillas with nutritious GOYA® Low Sodium Black Beans! GOYA® Beans are high in fiber, very low in fat and boast more fiber than most whole grain foods. Simply mix the beans with GOYA® Pico de Gallo, freshly chopped herbs and a handful of cheese, fill the quesadilla, and cook. The results: the same gooey taste we crave, plus more!

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 15m

Yield 4

Number Of Ingredients 7

1 cup GOYA® Pico de Gallo Salsa
1 (15.5 ounce) can GOYA® Low Sodium Black Beans, drained and rinsed
½ cup shredded Monterey Jack cheese
2 tablespoons finely chopped fresh cilantro
4 (10 inch) GOYA® Flour Tortillas Burritos
1 teaspoon GOYA® Extra Virgin Olive Oil
1 ounce GOYA® Salsita

Steps:

  • Using small-hole strainer, drain liquid from Pico de Gallo Salsa; discard liquid. Transfer remaining tomato mixture to 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 large griddle or skillet over medium-high heat. Brush with oil. Place filled tortillas on griddle. Cook, carefully flipping once, until tortillas are golden brown and crisp and cheese filling melts, about 5 minutes.
  • Cut quesadillas into wedges. Serve with your favorite GOYA® Salsita variety, if desired.

CHEESY BLACK BEAN QUESADILLAS



Cheesy Black Bean Quesadillas image

"These savory bean and vegetable quesadillas are great for those who love Mexican flavors but can't handle too much heat," Cherylyn Radford explains from Fox Creek, Alberta. "I like to serve slices with salsa and fat-free sour cream."

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 35m

Yield 5 servings.

Number Of Ingredients 11

1 medium sweet yellow pepper, chopped
1 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon canola oil
2 medium tomatoes, chopped
1 cup frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1/4 teaspoon pepper
1/8 teaspoon salt
10 flour tortillas (6 inches)
1 cup shredded reduced-fat cheddar cheese

Steps:

  • In a large nonstick skillet coated with cooking spray, saute the yellow pepper, onion and garlic in oil for 2 minutes. Stir in the tomatoes and corn; cook 2 minutes longer. Add the black beans, pepper and salt. Cook until vegetables are tender; drain., Spritz one side of each tortilla with cooking spray; place plain side up on baking sheets coated with cooking spray. Spoon bean mixture onto half of each tortilla; sprinkle with cheese. Fold tortilla over filling. , Bake at 400° for 6 minutes. Carefully turn over; bake 4-7 minutes longer or until cheese is melted.

Nutrition Facts : Calories 381 calories, Fat 12g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 820mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges

BLACK BEAN AND CORN QUESADILLAS



Black Bean and Corn Quesadillas image

My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!

Provided by EFasse

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 8

Number Of Ingredients 10

2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
¼ cup salsa
¼ teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 ½ cups shredded Monterey Jack cheese, divided

Steps:

  • Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
  • Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g

BLACK BEAN QUESADILLAS



Black Bean Quesadillas image

"When I get home late from work as an operating room nurse, I often rely on this handy recipe," says Jane Epping of Iowa City, Iowa. "Topped with salsa and sour cream, the crisp wedges are always a hit. when I have extra time, I add chopped onion, black olives and green chilies to the beans."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 30 wedges.

Number Of Ingredients 5

2 cans (15 ounces each) black beans, rinsed and drained
1-2/3 cups salsa, divided
10 flour tortillas (8 inches)
2 cups shredded Colby-Monterey Jack cheese
2/3 cup sour cream

Steps:

  • In a large bowl, mash beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas. , Bake at 350° for 15-18 minutes or until crisp and heated through. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa.

Nutrition Facts : Calories 113 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 237mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

BLACK BEAN QUESADILLA



Black Bean Quesadilla image

Provided by Food Network

Categories     appetizer

Time 18m

Yield 4 servings

Number Of Ingredients 13

4 cups shredded white cheddar
Four 10-inch flour tortillas
Black Bean Filling, recipe follows
1 cup feta
1/2 cup vegetable oil, for grilling
4 cups cooked black turtle beans, drained
2 cups brown rice, cooked
1 cup corn kernels, cooked
1/2 cup sun-dried tomatoes, rehydrated in water
2 tablespoons cumin
2 tablespoons granulated garlic
1 teaspoon hot red pepper sauce
Salt

Steps:

  • Spread 1 cup shredded white cheddar cheese on 1/2 of a flour tortilla. Then spread on top 1 cup of the Black Bean Filling. Then place 1/4 cup feta cheese. Fold over the tortilla. Repeat with remaining ingredients. Grill on an oiled flat grill, on medium high heat, for 4 to 6 minutes or until both sides are golden brown. Cut each quesadilla into 4 triangles and serve.
  • In a large bowl, mix all ingredients.

BLACK BEAN QUESADILLAS



Black Bean Quesadillas image

In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. Serve with: A little sour cream and a mixed green salad.

Provided by EatingWell Test Kitchen

Categories     Healthy Vegetarian Quesadilla Recipes

Time 15m

Number Of Ingredients 6

1 15-ounce can black beans, rinsed
½ cup shredded Monterey Jack cheese, preferably pepper Jack
1/2 cup prepared fresh salsa (see Tip), divided
4 8-inch whole-wheat tortillas
2 teaspoons canola oil, divided
1 ripe avocado, diced

Steps:

  • Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
  • Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.

Nutrition Facts : Calories 375 calories, Carbohydrate 45.1 g, Cholesterol 12.6 mg, Fat 16.3 g, Fiber 10.2 g, Protein 13.2 g, SaturatedFat 4.5 g, Sodium 607.7 mg, Sugar 6.4 g

CORN AND BLACK BEAN QUESADILLAS



Corn and Black Bean Quesadillas image

Quesadillas are a win-win for busy weeknight meals. They come together quick and easy, and are usually a tasty excuse to clean out leftovers from the fridge. In this case, the filling is made with canned black beans from the pantry and leftover corn on the cob.

Provided by Jennifer Perillo

Time 40m

Yield 8 servings

Number Of Ingredients 12

Freshly ground black pepper
Handful of fresh cilantro, chopped
Eight 8-inch round flour tortillas
8 ounces Monterey Jack cheese, shredded
Pico de gallo, to serve, optional
1/4 teaspoon cumin
1 to 2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, chopped fine
One 15-ounce can black beans, drained and rinsed
1 cup cooked corn kernels (from 1 large ear)
3/4 teaspoon salt

Steps:

  • Heat 1 tablespoon of oil in a 10-inch nonstick skillet. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes. Add the beans, corn and another tablespoon of oil if the pan seems dry. Season with the salt, cumin and pepper, and stir in the cilantro. Let cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
  • Heat a 10-inch cast-iron skillet over medium heat.
  • Meanwhile, arrange the tortillas flat on a counter. Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese. Top with another 1 1/2 tablespoons of cheese. Fold the filled tortillas into half-moons.
  • Place 2 quesadillas in the skillet. Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes. Use a spatula to flip the quesadillas, and cook until golden on the other side, 2 to 3 more minutes,. Repeat with the remaining quesadillas.
  • Serve topped with pico de gallo if desired.
  • Easy Swap In: We usually make the filling with leftover grilled or roasted corn, but frozen corn works great too. Don't thaw the corn-just add the frozen kernels to the pan with the black beans and allow 1 to 2 extra minutes for them to heat through.

BLACK BEAN AND ZUCCHINI QUESADILLA



Black Bean and Zucchini Quesadilla image

Make and share this Black Bean and Zucchini Quesadilla recipe from Food.com.

Provided by Chef ChrisJean

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

1 cup chopped zucchini
1/2 cup canned black beans, rinsed and drained
2 teaspoons olive oil
1 teaspoon cumin
2 whole wheat tortillas
1/4 cup shredded cheddar cheese
2 tablespoons salsa

Steps:

  • Saute zucchini, black beans, olive oil, and cummin for 5 minutes.
  • Place mixture on tortillas.
  • Sprinkle with cheese.
  • Fold in half and cook in pan until cheese melts and tortilla is toasted.
  • Top with salsa.

Nutrition Facts : Calories 316.5, Fat 12.9, SaturatedFat 4.1, Cholesterol 14.8, Sodium 878.9, Carbohydrate 38.8, Fiber 5.1, Sugar 2.1, Protein 12.8

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15 MINUTE BLACK BEAN AND CORN QUESADILLAS - JESSICA IN THE KITCHEN
2020-07-31 Instructions. In a bowl, mix together the corn, tomatoes, black bean, parsley, cumin, paprika, chili powder and jalapeños. Place the two tortillas down on a plate or cutting board. On one of the tortillas, add black bean mixture and spread …
From jessicainthekitchen.com


CHEESY BLACK BEAN QUESADILLAS RECIPE | BBC GOOD FOOD
Method. STEP 1. Hold the sieve in the sink and tip in the beans. Let the liquid from the can drain away, rinse the beans under cold running water and drain well. Tip the beans into the mixing bowl. STEP 2. Mash the beans with the potato masher to make a lumpy texture.
From bbcgoodfood.com


20-MINUTE BLACK BEAN OVEN QUESADILLAS RECIPE | FOODAL
2020-05-31 Preheat oven to 400˚F. Place the black beans in a large mixing bowl. Using a fork, mash about 1/4 of the beans. Add salsa and cheese, and stir to combine. Place flour tortillas on a baking sheet coated with cooking oil spray. Spread the bean mixture on one half of each tortilla.
From foodal.com


BLACK BEAN QUESADILLAS RECIPE | HELLOFRESH
Continue simmering until mixture has thickened, 3-5 minutes more. Turn off heat; cover to keep warm. 3. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add poblano, salt, and pepper. Cook, stirring occasionally, until tender, 6-8 minutes. Stir in scallion whites and cook until softened, 1 minute.
From hellofresh.com


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