Black Bean Quesadilla
Quick · 20 min · Serves 2 · Mexican
Dietary: vegetarian, pescatarian, nut-free
Crisp golden tortillas filled with spiced black beans, peppers, and plenty of melted cheddar.
Ingredients
For 2 servings
Filling
- 1 bell pepper, finely diced
- 0.5 onion, finely diced
- 1 can black bean, drained and rinsed
- 1 tsp cumin
- 80 g corn, frozen, no need to thaw (optional)
Quesadillas
- 4 flour tortilla
- 100 g cheddar cheese, shredded
Steps
Filling
- Warm a little oil in a large skillet over medium heat. Add the bell pepper and onion with a pinch of salt and cook, stirring often, for 4 to 5 minutes, until soft but not browned.
- Add the black beans, cumin and the corn, if using, and cook for 2 to 3 minutes, stirring, until the corn is hot and the cumin smells toasty. Lightly mash about a third of the beans with a fork so the filling holds together, season with salt, and tip into a bowl.
Quesadillas
- Wipe out the skillet and return it to medium heat. Lay in a tortilla, scatter over a quarter of the cheddar, spread half the bean filling on top, and finish with another quarter of the cheese. The cheese on both sides is what glues the quesadilla together.
- Top with a second tortilla and press down gently with a spatula.
- Cook for 2 to 3 minutes, until the underside is golden brown and crisp. Flip it carefully with a wide spatula and cook for 2 to 3 minutes more, until the second side is crisp and the cheese has melted. If it browns before the cheese melts, turn the heat down.
- Slide it onto a board, let it sit for a minute so the cheese sets slightly, and cut into wedges. Make the second quesadilla the same way and serve with salsa.
- To freeze, stack the assembled, uncooked quesadillas with parchment between them and freeze in a bag for up to 3 months. Cook from frozen over low heat, so the filling thaws and melts before the outside burns.