Tex-Mex · dinner
Black Bean Cheddar Quesadillas
A meatless, 20-minute night between the beef pasta and butter chicken, using your cheddar and onion.
- Total time
- 20 min
- Serves
- 2
- Est. cost
- $11
Ingredients
For 2 servings
Bakery
- large flour tortilla4 piece
Cans & jars
- black beans1 can
Dairy & eggs
- cheddar8 oz
- sour cream¼ cup
Produce
- red bell pepper1 piece
- onion½ piece
- avocado1 piece
- lime1 piece
Sauces & condiments
- salsa½ cup
Spices
- ground cumin1 tsp
- salt½ tsp
Pantry & grains
- vegetable oil2 tbsp
Method
- 1
Shred the cheddar if it's a block. Dice the bell pepper and onion small. Drain and rinse the black beans.
- 2
Heat 1 tbsp oil in a large skillet over medium-high. Cook the pepper and onion 4 minutes, until softened and lightly browned.
- 3
Add the beans, cumin, salt and 1/4 cup salsa. Mash about half the beans with a spoon and cook 2 minutes. Scoop into a bowl.
- 4
Wipe the skillet and heat the remaining oil over medium. Lay down 1 tortilla, then add a quarter of the cheese, half the filling, another quarter of the cheese and a second tortilla.
- 5
Cook 2–3 minutes per side, pressing down, until golden and the cheese is melted. Repeat for the second quesadilla.
- 6
Mash the avocado with a squeeze of lime and a pinch of salt. Cut the quesadillas into wedges and serve with the avocado, sour cream and remaining salsa.
Kitchen note
Cook the filling up to 2 days ahead. Leftover quesadillas reheat crisp in a dry skillet in 3 minutes.Approximate per serving: 760 calories, 29g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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