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Black Bean Quesadillas

July/August 2010

Your rating: None Average: 4.1 (338 votes)

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.



READER'S COMMENT:
"This recipe was wonderful as-is. The second time I made it, I fork-mashed the avocado and added lime juice. It was even better!! Quick and easy too. "
Black Bean Quesadillas

58 Reviews for Black Bean Quesadillas

10/29/2010
Anonymous

We found (what we think is an improvement) that if you smash the black beans slightly before putting them in the tortilla, the beans will not roll out. Good recipe.

Gunnison Bob

Comments
10/19/2010

These are soooo good! And simple! I added a bit more cheese because I like my quesedillas pretty cheesy but otherwise the recipe is perfect as is.

Comments
09/29/2010

I could eat these every day they are so delicious!! I'll be making these a lot!

Comments
09/26/2010
Anonymous

I make black beans in bulk and freeze them so this recipe has become my go-to healthy quick dinner choice. I use a homemade south Texas style salsa and it has plenty of zip. If you need more zing to your version, it's probably the salsa. Using something fresh, spicy with a lot of flavor is what will make a big difference between an OK meal and a great one.

Comments
09/05/2010

I wasn't expecting to like these. It's only five ingredients (I omitted avocado) for God's sake! But wow I really enjoyed these. Maybe it's because of the black beans which I practically love in every dish. I didn't rinse (but I did drain them) the black beans either so maybe that is why I had more flavor. I used Goya canned black beans and the whole wheat tortillas. I used Chachi's medium pico de gallo (picked up in the refrigerated section of publix). Any how I devoured these. I had one and a half tortillas...beyond the serving size. I can see why someone wouldn't like these though. Without the salsa they are a tad bit drier (texture wise) than the unhealthy white tortilla and there is a very unique taste from the whole wheat that can take some getting used to. But once you pair the salsa on top nothing is missing. It is perfect! The flavors absolutely burst. Could be the brand of salsa I used. I don't plan to used any other brand if I can help it.

Can't wait to warm up another one tomorrow. I shouldn't have pre-made. I should have just kept the mixture in the bowl and made the tortillas as needed but it should warm up int the oven just fine.

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