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Black Bean Quesadillas

  • 15 m
  • 15 m
EatingWell Test Kitchen
“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.”


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


  • 1 Combine beans, cheese and ¼ cup salsa in a medium bowl. Place tortillas on a work surface. Spread ½ cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
  • 2 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.
  • Tip: Look for prepared fresh salsa in the supermarket refrigerator section near other dips and spreads.
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