Bean Quesadillas

265 Reviews 12 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
jjenkraynakorriss
Recipe by  jjenkraynakorriss

“Easy and yummy! Veggies, beans, and cheese sandwiched in tortillas. You could add or substitute any vegetables that you'd like. Serve with sour cream and rice.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

ADVERTISEMENT

Directions

  1. Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.
  2. Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.
  3. Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.

Share It

Reviews (265)

Rate This Recipe
Randi
140

Randi

i thought this recipe was awesome. the only thing i did different was instead of frying them,(seemed too time consuming)i put the mixture on top of little tortillas, sprinkled it with cheese, and baked them in the oven for 10 minutes at 350. then i topped them with sour cream and guacamole. its sooooooooooo good, and the tortillas get nice and crispy. yum!

EuroGirl6
70

EuroGirl6

To me this recipe is a good start. The flavors work well together but some items were a little out of proportion. For instance, 1 cup of cheese (if you're making 6) is way too little. Also, you'll note that many other reviewers were adding other things. That's because on it's own it lacks character. Next time I'm going to add some jalepenos or crushed red pepper. As far as the frying, I don't see why it was necessary. I spritzed the pan with some olive oil before putting the tortilla in the pan and it worked phenomenally well. Nice, golden and crunchy. Forget a quarter cup and just squirt some olive oil into the pan before each quesadilla goes in. Like I said, a very good start and I will make this again with a number of revisions.

JUDE2666
69

JUDE2666

Pretty good. I found an answer to the flipping problem. I mashed the beans with a fork. I did saute ALL the veggies. Then added cumin, chili powder, chili flakes, and some chopped jalepeno. And salt and pepper. Added the beans and cooked a little longer. You now have a sort of paste that spreads on the tortillas. Push down a little and it flips perfectly. For those of us who can't use a whole can of beans at once. I cook up a big pot of black beans till just done but firm. Drain. Put them on a cookie sheet and cover with plastic. Freeze. In the morning put them in a big freezer bag a freeze till you need some. You can just grab a handful anytime you need them.

More Reviews

Similar Recipes

Black Bean and Corn Quesadillas
(853)

Black Bean and Corn Quesadillas

Vegan Bean Taco Filling
(229)

Vegan Bean Taco Filling

Peanut Butter Quesadillas
(87)

Peanut Butter Quesadillas

Black Bean Cigars
(67)

Black Bean Cigars

Black Bean Soup II
(47)

Black Bean Soup II

Tangy Tuna Black Bean Quesadillas
(36)

Tangy Tuna Black Bean Quesadillas

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 504 cal
  • 25%
  • Fat
  • 18.3 g
  • 28%
  • Carbs
  • 69.7 g
  • 22%
  • Protein
  • 14.7 g
  • 29%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 913 mg
  • 37%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Black Bean and Corn Quesadillas

>

next recipe:

Black Bean Soup II