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Black Bean Quesadillas

July/August 2010

Your rating: None Average: 4.1 (332 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

07/26/2010
Anonymous

I added fresh, minced basil, and green chile peppers from the can. Husband loves them, and he wants meat in his quesadillas, as a rule. Good recipe.

Comments
07/25/2010

Since some other reviewers had trouble with the filling falling out, I pureed my beans with some fresh lime juice (and a chipotle pepper in adobo sauce, for kick!), then mixed that with the salsa and spread it on the tortillas, sprinkling the cheese in top. Worked like a charm! I also mashed the avocado with some lime juice and a dollop of sour cream to make more of a dip for the quesadilla wedges. YUM!

Comments
07/17/2010
Anonymous

You can also use "refried black beans" which may sound terrible, but you can find most nonfat versions these days (or make your own version where you basically puree the beans - it helps with the issue of the stuffing falling out). This is something i make every week and everyone in the house loves it....oh but i don't mix the cheese into the beans...i add it on top of the bean mixture, then make it like a grilled cheese sandwich in a quesadilla....mmmmmmmmm yummy melty-cheese..i also add onions/peppers/jalepenos for texture and extra heat.......and the corn sounds like a great addition!

Comments
07/17/2010

These quesadillas are surprisingly filling, but our family thought they were just okay. They were easy and healthy though.

Comments
07/15/2010
Anonymous

I've made these 3 times in 2 weeks! The one problem I was having was with them falling apart and spilling out the filling when I flipped them over in the pan, so tonight I made up some egg wash with an egg white and tablespoon of water and used that to seal the edges. Worked like a charm!

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