Description
Delicious and crispy quesadillas filled with black beans, cheese, and fresh toppings.
Ingredients
Scale
- 1/2 cup canned black beans, drained and rinsed
- 1 drizzle olive oil
- 1/4 teaspoon each cumin, garlic powder, onion powder, and kosher salt
- 1 large or 2 small green onions
- 1 cup shredded cheddar cheese
- 1 cup smoked mozzarella cheese
- 1/2 cup pico de gallo
- 8 6” tortillas (flour or corn)
- For topping: Guacamole, sour cream, salsa, cilantro
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Drain and rinse the beans, then mix them with the olive oil and seasonings. Thinly slice the green onion.
- Brush a baking sheet with a bit of olive oil. Place the tortillas on the sheet and rub them to coat them in olive oil.
- On each tortilla, place 2 tablespoons cheddar cheese, 1 tablespoon seasoned beans, 1 tablespoon green onion, 2 tablespoons smoked mozzarella, 1 tablespoon pico de gallo, and 1 pinch kosher salt. If desired, add a drizzle of hot sauce.
- Fold over the tortilla into a half circle (this makes it easy to flip, instead of making full quesadillas with 2 tortillas). Complete for each tortilla, then brush the tops with oil.
- Bake for 8 minutes. Then flip and bake for 6 to 7 minutes more until browned and crisp on the outside.
- Cut into 3 wedges each with a pizza cutter. Serve topped with cilantro and sour cream, and with guacamole and extra pico de gallo for dipping.
Notes
- Adjust seasoning based on your preference.
- For a spicier kick, consider adding jalapeños to the filling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 pieces
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 30mg