Crispy Skillet Black Bean & Cheese Quesadillas
Golden crispy butter-toasted flour tortillas filled with seasoned black beans, sweet corn, and melted Monterey Jack.
skillet Timer
Set for 6 mins @ Medium Stovetop (approx 350°F)
Ingredients
Base recipe calibrated for 4 adults.
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Get to the Point Execution
Mix 1 can drained black beans with 1/2 cup corn, cumin, garlic powder, and lime juice.
Melt 1/2 tbsp butter in skillet; place tortilla flat and cover half with cheese and bean mix.
Fold tortilla over; cook 3 minutes per side until crisp and golden brown with melted cheese.
Slice into triangles with a pizza wheel and serve with salsa and sour cream.
Step-by-Step Guided Instructions
In a bowl, lightly mash 1 can rinsed black beans with a fork. Mix with 1/2 cup drained corn kernels, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1 tsp fresh lime juice.
Partially mashing the beans prevents them from rolling out of the quesadilla when flipped.
Melt 1/2 tbsp butter in a 12-inch skillet over medium heat. Lay one 10-inch flour tortilla flat. Sprinkle 1/3 cup shredded Monterey Jack cheese over one half, spoon 1/3 cup bean mixture on top, and add another 1/3 cup cheese. Fold empty half over to close.
Layering cheese below AND above the beans glues the top and bottom tortillas together.
Cook for 2.5 to 3 minutes over steady medium heat until bottom tortilla is deep golden and crunchy. Carefully flip with a wide spatula and cook second side for 2 to 3 minutes until cheese is fully melted.
Keep heat at medium; too high scorches the tortilla before the cheese in the center melts.
Transfer to a cutting board. Let rest 60 seconds so cheese sets slightly, then slice into 3 wedges using a rolling pizza cutter.
A pizza wheel cuts clean wedges without squeezing melted filling out the open edges.
Total cost for 4 giant quesadillas is under $5.00, making this a top-tier budget family dinner.
Omit spices for simple black bean and cheese quesadillas; dip in mild guacamole.
- Warm crusty artisan bread
- Avocado side salad
- Herb roasted potatoes
Re-crisp in a dry skillet over medium heat for 2 minutes per side or in an air fryer at 350°F for 3 minutes.