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Black Bean Quesadillas

July/August 2010

Your rating: None Average: 4.1 (389 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. "

61 Reviews for Black Bean Quesadillas

11/22/2010
Anonymous

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.

Comments
11/15/2010
Anonymous

I like certain meatless entrees and this is one that I have been making for several years. I have it as an appetizer (just cut them smaller) for guests. They are great cold too. I like a little mashed avocado on top of mine.

Comments
11/15/2010
Anonymous

I make something similar, but I layer mashed sweet potato, some chili powder, basil, black beans, cheese, then salsa. The sweet potato gives the beans something to hold them in, and the chili powder gives it a nice kick. All on whole grain tortilla.

Comments
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.

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