This Cumin Black Bean and Cheese Quesadillas recipe was born out of a desire to feed our son (and us) something tasty and packed with protein that doesn’t involve a piece of chicken. I know, first world problems. We really try to eat vegetarian dishes that are not only delicious but that are filing, so we don’t miss the meat. This is one of those dishes.
I wanted something that reminded me of a bean burrito, which is normally made with refried pinto beans. In our house, we eat black beans like it’s our business, so we always have them on hand. I also really like the flavor of cumin with black beans. The black beans are sauteed with jalapeno and cumin and then pureed for a refried bean consistency. Place in a flour tortilla, top with cheese and you have bean and cheese perfection. Not only are these delicious, but they are super easy to make. If you are pressed for time, totally skip the puree part.
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- Quesadillas
- 1 15-ounce can of black beans, drained and rinsed
- 1/2 of a jalapeno, chopped
- 1 garlic clove, chopped
- 1/2 tsp salt
- 1 1/3 cup grated cheese ( I used cheddar, but I imagine Monterey Jack would be awesome here too).
- 4 flour tortillas
- neutral oil, such a grapeseed or vegetable oil.
- Pico de Gallo:
- 3 tomatoes (pulp and seeds removed), chopped
- 1/2 of a jalapeno, chopped
- 1/4 cup onion, finely chopped
- 1 tbsp chopped cilantro
- 1/2 tsp salt
- Optional toppings: sour cream and chopped green onions
- Combine all ingredients (tomatoes, jalapeno, onion, cilantro and salt) in a small bowl and stir. Set aside.
- Heat a pan over medium heat with enough oil to coat the bottom. Once hot, add the jalapeno and garlic and saute for about 1 minute or until fragrant. Add the black beans. Saute for another 3-4 minutes or until heated through. Add the salt and stir to combine. Using a food processor or a immersion blender, puree the bean mixture until smooth.
- Spread about 1/4 cup of the black bean puree on half of a tortilla, top the black beans with 1/3 cup of cheese. Fold the tortilla over. Repeat with the remaining tortillas.
- Heat a skillet or griddle over medium heat. Add a teaspoon of oil to to the pan. Once hot add a quesadilla and cook until golden about 2-3 minutes. Turn over and cook the other side until golden, about 2 minutes. Repeat with the remaining quesadillas. Serve with pico, green onions, and sour cream.
View Comments (2)
Mexican is my favourite type of food! I find quesadillas the most fun to make, these look sooo good 😍!
Thank you!