Some days you could make a whole enchilada dinner, other days you only have enough energy to slap some quesadillas on a comal and call it a day. 😅When you’re in the mood for some Mexican food that is quick, easy, nutritious and oh so yummy, try my spicy black bean quesadillas. This melty meal is perfect for lunch or dinner!
What Are Quesadillas?
A quesadilla is a delicious Mexican dish made by melting a piece of cheese between a tortilla. The tortilla is heated on one side, flipped over, a little cheese is added then folded in half. It is made on a comal ( griddle ), which gives it this amazing, crispy exterior. You’ve got to try it!
What type of Cheese Is Best For Quesadillas?
For this dish, you could use corn or flour tortillas, but a good Mexican cheese is key! Queso Oaxaca, Manchego, Asadero, and queso Chihuahua are the common cheeses used throughout Mexico. The best option comes down to preference. If these types of cheese are not available to you in your location, you can use Colby Jack cheese.
How To Make Black Bean Quesadillas
To prepare these delicious black bean quesadillas, start by gathering all the ingredients. You are going to need 1½ cups of cooked black beans, ¼ of an onion, 1 Roma tomato, 1 teaspoon chopped cilantro, 1 Jalapeño, 6 oz. Oaxaca cheese and a little salt to taste. You will also need 10-12 corn tortillas or 6 flour tortillas.
Preheat a flat griddle over medium heat. Chop up the onion, jalapeño, tomato, and cilantro. Add it to a large mixing bowl along with the beans, grated cheese, and salt to taste. Stir well to combine.
Place a tortilla on the hot griddle, heat for a minute on one side. Flip over and add the bean and cheese filling to half of the tortilla. Fold over to create a half-moon shape. Cook for a minute, then turn and cook on the other side for another minute, or until golden brown and crispy.
Remove from the griddle using a spatula and transfer to a plate. Repeat with the remaining tortillas and filling. Serve with a side of guacamole and salsa, or your favorite toppings.
- For faster preparation, use low sodium canned black beans. Make sure to drain and rinse them well.
- To cut back on the spiciness, remove the seeds and veins from the jalapeño.
- Try them with pickled jalapeños. They give such a good flavor to the quesadillas!
- Be careful when turning the quesadillas over, some of the fillings may slip out. If this happens, simply use the spatula to push it back in.
What To Serve with Black Bean Quesadillas
Typically quesadillas are served as a complete meal with guacamole and salsa, however there are some other complimentary sides you could pair them with, if you feel the need to.
Mexican Corn Salad
Sautéed Mexican zucchini
Nopal Salad ( cactus salad )
I hope you love these quesadillas and if you’re looking for more delicious Mexican recipes, try my Steak Fajitas, or my Arroz con Pollo!
Till the next one!
Did you make this recipe? Please give it a star rating and leave your thoughts in the comment section below. Snap a picture of the recipe you made and tag me @mariasblisscorner with the hashtag #mariasblisscorner. Thank you!
Spicy Black Bean Quesadillas
- 1½ cups black beans cooked
- 6 oz. Oaxaca cheese shredded
- 1 Roma tomato diced
- ¼ onion finely chopped
- 1 jalapeño finely chopped
- 1 tsp chopped cilantro
- salt to taste
- 10-12 corn tortillas or 6 flour tortillas
- Preheat a comal ( griddle ) over medium heat. Place all ingredients into a large bowl and stir well to combine.
- Place a tortilla on the hot griddle, heat for a minute on one side. Flip over and add the bean and cheese filling to half of the tortilla. Fold over to create a half moon shape. Cook for a minute, then turn and cook on the other side for another minute, or until golden brown and crispy.
- Repeat with the remaining tortillas and mixture. Serve with a side of guacamole and salsa, or your favorite toppings. Enjoy!