Every mom needs a few quick and easy weeknight dinners in her arsenal. Dinners that take little preparation and come together in a jiffy. I make these 5 Minute Black Bean and Cheese Quesadilla at least once a week, when we have after school activities that leave little time for much else.
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5 Minute Quesadilla Ingredients:
Beans: My family prefers black beans, but you can also substitute pinto beans or dark red kidney beans in this recipe. Both taste great.
Cheese: I like to use a combination of shredded cheddar and Monterey Jack. (There are times though, when I just grab whatever we have in our fridge.)
Tortillas: I use Maria & Ricardos organic white flour tortillas or Whole Foods Organic Flour Burrito Size Tortillas. The ingredients in these tortillas are better than most. If you can find them in your grocery store (in the refrigerated section) I highly recommend them.
Extras: Guacamole and salsa for dipping are a must at my house.
Putting your black bean and cheese quesadilla together:
The most difficult part in this recipe is the first step, mashing your beans. I used to use a food processor for this job, but have since found an easier way. I take a few paper towels, placing the beans in between, then I press down on the beans, flattening them in between the towels.
Next, take your mashed beans and spread them in an even layer across one tortilla. Top the beans with your shredded cheese and another tortilla.
Then, in your preheated skillet ( I use a GreenPan), give a quick smear of butter or oil. This will give a nice color to the outside of the quesadilla and help it crisp up.
Cook your quesadilla for a few minutes, then flip and cook for a few minutes more. A tell tale sign it’s ready is when you see the cheese start to ooze out the side!
A pizza wheel cutter slices these quesadillas best, but a large knife will also work. Then all you have to decide is if you’re dipping in guacamole, salsa, or both!
“Mom” tip:
These quesadillas reheat well. Sometimes I will make an extra quesadilla or two to keep in the fridge for a quick after school snack or for dinner again the next night.
If you have any extra time (or black beans) serve these quesadillas with my Mango Black Bean Arugula Salad, they are perfect together!
I hope these 5 Minute Black Bean and Cheese Quesadillas make dinner easy for you! If you’re looking for more simple recipes, visit me on Instagram, Facebook, and Pinterest!
5 Minute Black Bean and Cheese Quesadilla
Ingredients
- 1 15 oz can black beans, drained and rinsed can substitute pinto or red kidney beans
- 1 cup shredded Cheddar Jack cheese (or cheese of choice)
- 2- 8 to 10 inch tortillas
- 1/2 T butter or oil
- salsa and/or guacamole for serving
Instructions
- Preheat your skillet over medium heat.
- Place the black beans between a few layers of paper towels and press down, flattening the beans with your hands. Alternatively, place the beans in a food processor and blend into a paste.
- Spread beans across one tortilla in an even layer (you may have a few extra beans).
- Top the beans with the shredded cheese, spreading out evenly. Cover cheese with remaining tortilla.
- Place butter or oil in skillet and swirl to coat.
- Place quesadilla in pan and cook for a few minutes, flip (using a large spatula), and cook a few minutes more, pressing down on it with your spatula. Cook until the tortilla gets some color and the cheese starts to ooze out.
- Serve with salsa, guacamole, or both!
