5-Ingredient Black Bean Quesadillas

Quesadilla comes from queso, Spanish for cheese, and the dish is rooted in northern Mexican cooking with warm tortillas and melted fillings. This five-ingredient take folds black beans seasoned with cumin and salsa into crisp, cheesy pockets.

Serves 4 · 8 min prep · 12 min cook

Estimate for one serving

• 410 cal
• 20g protein
• 42g carbs
• 18g fat
• 3g fiber

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Ingredients

• 4 flour tortillas (8-inch)
• 1 can (15 oz) canned black beans, drained and rinsed
• 2 cups shredded Monterey Jack or Mexican blend cheese
• 3/4 cup jarred salsa
• 1 teaspoon ground cumin

Instructions

1. 1Drain and rinse the black beans thoroughly, then pat them dry so the quesadillas stay crisp rather than soggy.
2. 2In a bowl mash half the beans lightly with a fork, leaving some whole for texture; stir in the cumin and half the salsa until combined.
3. 3Lay two tortillas flat on a clean surface and divide the bean mixture evenly between them, spreading almost to the edges.
4. 4Sprinkle a generous layer of shredded cheese over the beans on each tortilla, then top with the remaining two tortillas to form sandwiches.
5. 5Heat a large dry nonstick skillet or griddle over medium heat for 1 minute until evenly hot.
6. 6Place one quesadilla in the skillet and cook 2 to 3 minutes until the underside is deep golden with toasted spots and cheese begins to melt.
7. 7Carefully flip with a wide spatula and cook the second side another 2 to 3 minutes until cheese is fully melted and both sides are crisp.
8. 8Transfer to a cutting board and repeat with the second quesadilla; keep the first warm under a clean towel.
9. 9Let each quesadilla rest 1 minute so the filling sets, then cut into four wedges with a sharp knife or pizza cutter.
10. 10Serve immediately with the remaining salsa on the side for dipping.
11. 11These pack well for work lunches; reheat in a dry skillet or toaster oven to restore crunch.