Quick & easy
Quick & easy
Black bean & cheese quesadillas
A thick filling and moderate heat give you crisp tortillas and melted cheese at the same time.
Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.
Let’s make it.
Make the filling
Mash half the beans with cumin and salsa. Stir in the remaining whole beans and spring onion. Keep the mixture thick rather than runny.
Fill the tortillas
Divide beans over two tortillas, leaving a border. Sprinkle with cheese and cover with the remaining tortillas. Press gently.
Cook gently
Warm half the oil in a skillet over medium-low heat. Add one quesadilla and cook 3–4 minutes until golden. Flip carefully with a wide turner and cook the second side until the cheese melts.
Slice and serve
Repeat with remaining oil and quesadilla. Let each stand for a minute before slicing into wedges. Serve with extra salsa on the side.
A little kitchen wisdomA thick filling and moderate heat give you crisp tortillas and melted cheese at the same time. Too much wet salsa can make the center soggy.
Make it your own
Use pinto beans instead of black beans. Choose cheese made with vegetarian rennet if that matters to you.
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