If you want an authentic taste of Mexican food, look no further than the quesadilla. This black bean quesadilla recipe is quick to prepare and uses mostly pantry staples, making it perfect for a busy weeknight or casual entertaining.
The whole recipe takes only a few minutes to assemble and cook. It’s adaptable, satisfying, and easy to scale up when cooking for a crowd.
Bean Paste Ingredients
- 1 tin of black beans, drained and rinsed
- 1 teaspoon roasted or ground cumin
- 1/2 teaspoon ground coriander
- Juice of 1/2 lemon
- Pinch of salt, to taste
- 1 handful chopped fresh cilantro (coriander)
Salsa Ingredients
- 2 ripe tomatoes, chopped
- 1/2 small onion, finely sliced
- 1 clove garlic, minced
- 1 red chilli, finely chopped (adjust to taste)
- 1 handful fresh cilantro, chopped
- Juice of 1/2 lime
Other Ingredients
- Corn tortillas
- Sour cream, for garnish
- Grated cheddar cheese
Method
1. Combine the black beans, cumin, ground coriander, lemon juice, salt, and chopped cilantro in a food processor or blender. Pulse to a coarse paste, leaving some texture.
2. Finely chop the tomatoes, onion, garlic, chilli, and cilantro for the salsa. Toss together in a bowl with the lime juice and season lightly with salt.
3. Place two spoonfuls of the bean paste and a handful of grated cheddar in the center of a corn tortilla. Spread the filling evenly, keeping it about 3 cm from the edge.
4. Fold the tortilla in half, press gently, and cook on a hot griddle pan over medium-high heat (no oil needed) until the surface is slightly charred and crisp. Flip and cook the other side until golden and the cheese is melted.
5. Serve immediately with the fresh salsa on the side or spooned into each quesadilla. Add a dollop of sour cream if desired.
If you’re short on time, you can freeze the assembled quesadillas before cooking. Stack them with baking parchment between each tortilla, place them in an airtight container, and freeze. To cook from frozen, cook slowly on a pan until heated through and the tortillas are crispy on the outside.
These black bean quesadillas are versatile: add roasted vegetables, avocado slices, or substitute pepper jack or Oaxaca cheese for a different flavor. They deliver authentic Mexican taste with minimal fuss and ingredients you likely have on hand.