I made these on my 30-minute dinner break and my husband LOVED them! I ended up adding both diced onions and corn into ours, which I thought really completed the Mexican cuisine. You can make them as spicy as you'd like - we used hot salsa and loved every bite!
Black Bean Quesadillas
From EatingWell: 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.
61 Reviews for Black Bean Quesadillas
I used habanero cheese instead, but no avocado. This was delicious. I did not even miss the meat.
This dish is very quick and easy to make! This week is midterms for me (college kid) and it's a quick enough meal for me to squeeze into lots of studying time. I've been trying to eat healthy but also on a budget, and I'm also a huge mexican food person so this was perfect! I didn't make any changes to the recipe, and it was great as is but next time I want to try adding some cumin to get a lil more mexican flavor. Will definitely make this again.
I made these for the first time tonight with just a slight variation. I kept everything the same except that I added some Tyson Grilled and Ready pre-cooked diced chicken (in bags by lunch meat at stores). It added a little more texture to the meal. Will be making this again!
made this and it turned out fantastic! I used fresh guacamole with this and it was so good I almost died.
I made sure to the get the smaller option of a quesadilla bread and didn't fill it up too much so that I was able to successfully fold over and flip without all the insides spilling out.
Tip: the cheese serves as a glue almost to the beans and you want to make sure that you don't use too much filling! it will make it so much harder to fold and flip if you use too much.