Black Bean Quesadillas

60 Reviews
From: EatingWell Magazine July/August 2010

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.

Ingredients 4 servings

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  • 1 15-ounce can black beans, rinsed
  • 1/2 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

Preparation

  • Active

  • Ready In

  1. 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.
  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.

Nutrition information

  • Per serving: 375 calories; 16 g fat(4 g sat); 10 g fiber; 45 g carbohydrates; 13 g protein; 89 mcg folate; 13 mg cholesterol; 6 g sugars; 0 g added sugars; 182 IU vitamin A; 7 mg vitamin C; 241 mg calcium; 3 mg iron; 608 mg sodium; 486 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 1/2 starch, 1 1/2 lean meat, 2 fat

Reviews 60

September 30, 2015
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By: EatingWell User
Simple, Quick & Delicious Meal We really enjoyed this meal at our house. We tweaked the recipe just a bit, adding corn, onions, more cheese and salt and pepper. The ones we ate right after we removed them from the pan were a little challenging to eat. The beans, corn and onions fell out a little, but that wasn't a problem with the ones that cooled a bit before we ate them. They were delicious. We'll definitely make these quesadillas again. Pros: Easy to make, Not a lot of prep time, Tasty, Healthy
September 18, 2015
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By: EatingWell User
Awesome! I made these for dinner tonight. I doubled the recipe to make 8 and when they had all gone my family wanted more!!!! I will definitely make them again! They're so healthy and yum :P and, BONUS! They are SO easy! I'm only 13 and I could do them no worries = D thanks for the wonderful recipe!
August 15, 2014
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By: leancorbett
Yummy!!! This is so quick and easy to make and delicious. Next time I will double the cheese to hold the inside stuff together better. Pros: So quick and easy
March 01, 2014
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By: EatingWell User
So simple I've made this many times ove the past few years. Only takes a few minutes to prepare, but it is very good.
February 22, 2014
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By: EatingWell User
Super easy, super tasty Love this recipe, it's so simple! My vegetarian girlfriend just loves it. I like to add lime juice and cilantro to spice it up and when I am making it for myself, minced jalape+¦o. If I have extra avocado I like to throw a little bit inside the quesadilla itself. Pros: Quick, easy, healthy, cheap Cons: So good and easy to make you want more than just one
October 31, 2013
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By: EatingWell User
Yum! This was a very simple and delicious recipe that I will definitely make again. The only thing I changed was adding more cheese (like 3X the amount) because that's the only was it is manageable to hold and eat. It's a keeper. Pros: Taste, healthy
July 25, 2013
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By: EatingWell User
Quick, Easy, and Delicious This was a great dish! It took me about 10 minutes to make and my entire family, including the nonvegetarians, loved it! The only this i would suggest is adding a little bit more cheese to hold the filling together Pros: Very fast, filling, inepensive
July 10, 2013
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By: EatingWell User
Fast and Delcious If you like Mexican food, this is tasty AND healthy. These were so easy to prepare. I stock up on the ingredients to make this recipe now, so on a night that i have to work late or am just to tired, I make these crowd pleasers. I love avocado, but it's hard to keep it on hand and available for whenever, you know? So I purchased 100 Calorie packs of Wholly Guacamole. I put them in the freezer and then when I make this, I just take out a pack or two and I put it in a cup of water and it thaws quickly. This way I can keep ingredients on hand for whenever I want to make this. Pros: Fast, Easy, DELICIOUS Cons: You cant' stop eating them :)
July 09, 2013
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By: EatingWell User
Awful!!!!! This was absolutely AWFUL!!!!!! I followed the recipe to a tee, and it turned out horribly. The filling was so blobby that you couldn't even eat a bite of the quesadilla without it falling out all over you. Will never make an Eating Well recipe again!!!!!!! This was not even edible