Baked Black Bean and Cheese Quesadillas
These crispy baked cheesy black bean quesadillas not only use ingredients you probably have on hand but they are all cooked together at one time. I love that!!!
Mexican food has been on my mind lately so I whipped up these little beauties for a recent lunch. I found some black beans in the pantry and leftover bits of onion, bell pepper, cilantro, and jalapeno in the fridge along with some cheese and tortillas. Instead of standing at the stove and making the quesadillas one by one, I threw them on a sheet pan and baked them all at once. These sheet pan black bean and cheese quesadillas were super crispy, cheesy, and so tasty. My kids and I all enjoyed our lunch and I especially loved how easy these quesadillas were to throw together.
How to Make Baked Black Bean and Cheese Quesadillas
Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
Heat 2 teaspoons of olive oil in a nonstick skillet. Add the onion, bell pepper, and jalapeno and cook, stirring often, for 3 minutes. Add the minced garlic, smoked paprika, and cumin to the skillet and cook, stirring constantly, for 1 minute. Add the black beans and toss to coat evenly. Remove from the heat. Taste the mixture then season with sea salt and freshly cracked pepper, to taste.
Brush one side of a flour tortilla with olive oil then place it oil side down on the baking sheet. Add a little shredded cheese to one-half of the tortilla followed by a few spoonfuls of the black beans. Top with a bit more cheese and a few green onions and some chopped cilantro. Fold the other half over and repeat with the remaining tortillas.
Bake for 6 minutes then carefully flip them over and continue to bake for 5-6 minutes, or until golden brown and crispy. Remove from the oven and cut into wedges. Sprinkle with fresh cilantro and serve with hot sauce, salsa, and sour cream. Enjoy.
Equipment
Ingredients
- 2 tsp + more for brushing on tortillas olive oil
- 3 tbsp yellow onion, finely diced
- 1 tbsp red bell pepper, finely diced
- ¼ jalapeno, finely diced
- 2 cloves of garlic, minced
- ¼ tsp cumin
- ⅛ tsp smoked paprika
- 1 (15 oz) can of black beans, drained & rinsed
- Sea salt and freshly cracked pepper, to taste
- Flour tortillas *I used 4 soft taco sized tortillas
- 1 cup sharp cheddar cheese, shredded
- 1 green onion, sliced
- 2 tbsp fresh cilantro, chopped
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
- Heat 2 teaspoons of olive oil in a nonstick skillet. Add the onion, bell pepper, and jalapeno and cook, stirring often, for 3 minutes.
- Add the minced garlic, cumin, and smoked paprika to the skillet and cook, stirring constantly, for 1 minute.
- Add the black beans and toss to coat evenly. Remove from the heat. Taste the mixture then season with sea salt and freshly cracked pepper, to taste.
- Brush one side of a flour tortilla with olive oil then place it oil side down on the baking sheet.
- Add a little shredded cheese to one-half of the tortilla followed by a few spoonfuls of the black beans. Top with a bit more cheese and a few green onions and some chopped cilantro. Fold the other half over and repeat with the remaining tortillas.
- Bake for 6 minutes then carefully flip them over and continue to bake for 5-6 minutes, or until golden brown and crispy. Remove from the oven and cut into wedges. Sprinkle with fresh cilantro and serve with hot sauce, salsa, and sour cream. Enjoy.
These quesadillas look mouthwatering! I love how easy and quick to put them altogether.
Yum! Love easy meals like this.
They look delicious Pam and we are big fans of quesadillas. We usually cook them on a griddle but will give these a try to see how we like the crispier version.
Great recipe for quesadillas.