We love Mexican flavours – the exciting, vibrant heat popping with lime and chilli never fails, and these tasty black bean quesadillas make a delicious easy dinner.
This recipe is a very quick and easy one (not counting the flipping of the quesadillas, which can be quite nerve racking…!) and makes a fantastic treat. It’s vegetarian, but the black beans are meaty enough to keep even the most demanding carnivores happy.
I’ve never met a child who doesn’t like quesadillas, so they make a great kid friendly meal too.
Ingredients, Substitutions and Variations
- Black beans – black beans are the base for this recipe. You’ll want tinned black beans in water – or, alternatively, soak and cook dried ones.
- Red peppers – red bell peppers add some delicious sweetness to this recipe. You could also use yellow ones.
- Spring onions – or use a small white or yellow onion.
- Cumin, oregano and chilli flakes – these make a great spice mix for the black bean quesadillas. You could also add half a teaspoon of smoked paprika.
- Grated cheddar – grated mozzarella would also work.
- Tortilla wraps – you can use white or whole meal. I used white.
- Olive oil – or vegetable oil.
- Avocados– optional, for the avocado dip.
- Mint – fresh mint is best.
- Lime juice – or lemon juice.
- Pumpkin seeds – optional.
Top Tips
- Making the filling
For perfect quesadillas, you’re going to want to squash the black beans a little so that everything gets well combined. This will mix the cheese with the rest of the ingredients so that the filling keeps together when you cook it.
- Flipping the quesadillas
The easiest way to flip quesadillas is to slip a fish slice beneath the bottom tortilla wrap, put your other hand over the top and lift and flip in one fluid movement.
- To serve
Make this into a proper Mexican feast by serving alongside my nachos and dips!
Black Bean Quesadillas
Save This RecipeIngredients
- 400 g tin of black beans
- 2 red peppers
- 3 spring onions
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 tsp chilli flakes
- 100 g grated cheddar
- 4 tortilla wraps
- 1 tbsp olive oil
- 2 avocados
- Sprig of mint
- 1 tbsp lime juice
- Handful pumpkin seeds
Instructions
- Chop the red peppers and spring onions as small as you can, then put into a bowl with the black beans, cumin, oregano, chilli flakes and cheese. Get you hands in there and scrunch into a paste, making sure it’s all well combined and the beans are squashed. Season with salt and pepper.
- Chop the avocados (simply run your knife around the avocado and pull apart, remove the stone and slice the flesh. The skin should peel away easily) and put into a bowl with the chopped mint, lime juice and pumpkin seeds. Use a fork to press and combine into a chunky mix.
- Spread the black bean mixture over 2 of the tortillas. Place the other two tortillas on top, like sandwiches.
- Heat the oil in a frying pan and cook the quesadillas one by one – for about 4 minutes on each side, until beautifully golden. Drain on kitchen paper when they have been cooked.
- Slice and serve with the avocado dip on the side. Enjoy!
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