36min 4 ppl
Black Bean Quesadillas
32 minutes
4 people
Medium31–60 min or 7–12 steps
32 min · 5 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 20g
Carbs 44g
Fats 26g
About this dish
Black beans and Monterey Jack cheese are folded into flour tortillas and griddled until golden and crisp, ready to slice into wedges with salsa and sour cream.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Red Bell Peppersfinely sliced1
- Spring onionssliced3
Dairy & Eggs
- Monterey Jack cheesegrated250 g
- sour creamto serve100 g
Tins & Jars
- Black Beansdrained and rinsed400 g
- shop-bought salsa roja (medium heat)to serve100 g
Dried Goods
- Flour tortillas8
Spices & Seasonings
- Ground Cumin1 tsp
- Smoked paprika1 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oilplus extra for griddling15 ml
Utensils
- Saucepan
- Large frying pan
- Chopping board
- Sharp knife
Method
1
Warm the black beans in a small saucepan with the ground cumin and smoked paprika for 4 minutes, lightly mashing some with a spoon.
Approx. 5 minutes
2
Season with salt and set aside.
Approx. 2 minutes
3
Lay 4 tortillas flat and scatter each with cheese, the bean mixture, red pepper and spring onion, then top with the remaining tortillas.
Approx. 8 minutes
4
Heat the vegetable oil in a large frying pan over medium heat and griddle each quesadilla for 3 minutes on each side until golden and the cheese has melted.
Approx. 12 minutes
5
Cut each quesadilla into wedges and serve with sour cream and salsa.
Approx. 5 minutes
