Quesadilla With Beans And Cheese
Looking for a quick and satisfying meal that’s cheesy, comforting, and packed with protein? These Quesadillas with Beans and Cheese are your answer! Whether it’s a busy weeknight or a relaxed weekend lunch, this simple dish comes together in minutes and delivers big on flavor. Plus, it’s easily customizable and perfect for both kids and adults.
Why You’ll Love This Recipe
- Quick and Easy – Ready in under 20 minutes.
- Budget-Friendly – Uses pantry staples like tortillas, canned beans, and shredded cheese.
- Protein-Packed – Beans add plant-based protein and fiber.
- Family Favorite – Crispy outside, gooey inside – what’s not to love?
Ingredients
- 4 flour tortillas (8-inch)
- 1 cup canned black beans, rinsed and drained
- 1½ cups shredded cheddar or Monterey Jack cheese
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil or butter (for cooking)
- Optional: chopped cilantro, salsa, sour cream, guacamole for serving
Instructions
- Mash the Beans (Optional)
In a bowl, lightly mash the black beans with a fork. Mix in cumin, garlic powder, salt, and pepper. This helps the filling stick together better, but you can leave them whole if you prefer. - Assemble the Quesadillas
Lay a tortilla flat and sprinkle half with a layer of shredded cheese. Add a layer of the seasoned beans, then top with a bit more cheese. Fold the tortilla in half to close. - Cook the Quesadillas
Heat a skillet over medium heat and add a little oil or butter. Cook the quesadilla for 2–3 minutes on each side, or until golden brown and the cheese is melted. - Slice and Serve
Remove from the skillet and let sit for a minute before slicing into wedges. Serve with your favorite toppings like salsa, sour cream, or avocado.
Tips and Variations
- Add Veggies: Toss in sautéed onions, bell peppers, corn, or spinach for extra flavor and nutrients.
- Make It Spicy: Add chopped jalapeños or a dash of hot sauce to the filling.
- Use Whole Wheat or Corn Tortillas for a healthier or gluten-free twist.
- Kid-Friendly Tip: Serve with ketchup or plain yogurt for milder taste preferences.
Storage and Reheating
Leftover quesadillas can be stored in the fridge for up to 3 days. Reheat in a skillet or toaster oven for the best texture. Microwaving is quick but may make them soggy.
These Bean and Cheese Quesadillas are the kind of go-to recipe you’ll turn to again and again. With minimal effort and maximum satisfaction, they’re perfect for solo meals, family dinners, or party appetizers. Plus, they’re endlessly adaptable – a true kitchen hero!
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