Black Bean Quesadillas
Black Bean Quesadillas are an easy and delicious meal that is perfect for busy weeknights. They are filled with black beans, cheese, and cilantro, and can be served with a variety of toppings.
Black Bean Quesadillas are an easy and delicious meal that is perfect for busy weeknights. They are filled with black beans, cheese, and cilantro, and can be served with a variety of toppings.
- Carbohydrate 91.991887243935 g
- Cholesterol 59.53399851 mg
- Fat 27.3119145969537 g
- Fiber 22.1861134087847 g
- Protein 39.88033060375 g
- Saturated Fat 13.8435536029214 g
- Serving Size 1 1 Serving (468g)
- Sodium 868.296541134514 mg
- Sugar 69.8057738351503 g
- Trans Fat 1.62569999294709 g
- Calories 765 calories
Step-by-step
- Heat dry grill pan over medium heat until hot.
- Toss together beans, cheese, 3/4 cup cilantro, and 1/2 cup onion. Divide mixture evenly over half of each tortilla, then fold tortillas in half.
- Brush 1/2 tablespoon oil on grill pan, then cook quesadillas, turning over once, until golden and cheese is melted, about 4 minutes total. Repeat with 1/2 tablespoon oil with each of the remaining 3 quesadillas. Slice each tortilla half into 4 separate quesadillas.
- Meanwhile, pulse tomatoes, hot sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining cup each onion and cilantro in a food processor until coarsely chopped. Serve salsa with quesadillas.
Thermal contact dictates the success of a folded tortilla. If the grill pan is not fully preheated over medium heat before the fat touches the metal, the starch absorbs the oil instead of frying in it, resulting in a rubbery exterior rather than a crisp shell.
- Preheat the dry grill pan thoroughly before adding any fat to ensure instantaneous searing.
- Control the oil application by brushing a precise half tablespoon directly onto the pan surface for each individual turnover, which prevents grease saturation.
- Watch for the visual cue of golden browning and complete internal melt, which takes approximately four minutes total per quesadilla.
- Pulse the Roma tomatoes and hot sauce in a food processor only until coarsely chopped to maintain salsa texture without releasing excess water.
Refrigerate leftover assembled triangles in an airtight container for up to two days. Reheat them in a dry skillet over medium-low heat to restore the exterior crunch.
