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Golden edges. Melty middle.

Crispy Black Bean Quesadillas

Golden edges. Melty middle. Pan-toasted tortillas filled with smoky black beans, cheddar and spring onions. A low-fuss dinner with crisp edges, a melty middle, and plenty of room for hot sauce.

30 minApprox. time
EasyEffort
4 servingsMakes
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Crispy Black Bean Quesadillas: golden tortilla wedges with black beans and melted cheddar; 30 minutes, serves four.
Everything you need

Ingredients

Batch size

Choose a batch size above. Portion to your appetite.

For the quesadillas

To serve (optional)

Contains wheat and milk. Check tortilla and condiment labels for additional allergens.

Let’s cook

Make it tonight.

  1. Mash

    Pat the drained beans dry. Roughly mash with paprika, cumin, salt and lime juice. Stir in the spring onions.

  2. Fill

    Divide beans and cheese over half of each tortilla. Fold closed and press gently.

  3. Toast

    Heat a large non-stick pan over medium heat. Add ½ tsp oil per tortilla. Cook 2–3 minutes per side until golden and hot through. Repeat for all four; lower the heat if browning too fast.

  4. Slice

    Rest for 1 minute, then cut into wedges. Serve with optional yogurt and lime.

Make it yours.

Swap the beans

Use drained pinto beans in place of black beans. Keep the same quantity.

Turn up the heat

Add a little hot sauce to the filling, or serve it on the side.

Keep it crisp

Drain the beans well, go easy on the oil, and rest cooked quesadillas on a rack instead of stacking them.

Equipment

Large non-stick frying pan, mixing bowl, fork or potato masher, grater, spatula and a wire rack..

A note on the nutrition

The recipe, in pictures.

Ingredient card with black beans, cheddar, spring onions, smoked paprika, cumin, salt, lime juice, tortillas and olive oil.
Ingredient card with black beans, cheddar, spring onions, smoked paprika, cumin, salt, lime juice, tortillas and olive oil.
Method card: mash the beans, fill and fold tortillas, toast each side, then rest and slice.
Method card: mash the beans, fill and fold tortillas, toast each side, then rest and slice.
Crave Notes card: swap in pinto beans, add hot sauce, and rest quesadillas on a rack to keep them crisp.
Crave Notes card: swap in pinto beans, add hot sauce, and rest quesadillas on a rack to keep them crisp.
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