Black bean quesadillas!

Quesadillas are so simple to make and so satisfying.  They are one of my comfort foods…also my go to option when I am lazy or need to get food on the table in under 10 minutes.  If I am in a hurry I make them with plain cheese and chopped bottled jalapeno or canned black beans mixed with cheese and salsa.  Mostly I make them with filling made from black beans and red bell peppers.  This takes a bit more time but you can sneak vegetables in and also add a lot more flavor. I also prefer using lavash roll up bread instead of tortillas.



  • 13.4 oz canned black beans drained and rinsed
  • 1 small onion diced
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced yellow bell pepper
  • 2 green chillies diced (optional)
  • 1/4 tsp cumin pwd
  • 1/4 tsp coriander pwd
  • A couple sprigs of coriander leaves
  • 1 – 2 tbsp oil
  • 4 lavash roll ups or 4 tortillas
  • Shredded cheese (mexican blend) – about 2 cups
  • Bottled jalapeno – finely chopped about a tbsp


  1. Heat oil in a pan and add onions and green chillies; saute for a few mins until onions become translucent
  2. Add bell pepper and cook until peppers become soft but still have a bite to them
  3. Add the beans and mix well
  4. Add salt to taste, cumin and coriander powder and cook on low flame for a couple minutes; add coriander leaves, mix well and turn off the heat
  5. Heat a wide frying pan; spread about a tsp of butter on one side of the tortilla or bread and place buttered side down on the pan; turn down the heat to medium low
  6. Spread about 1/2 cup black bean filling and 1/2 cup of cheese on half of the tortilla and fold the other half over
  7. Cook on one side for about a minute; flip and cook on the other side for about a minute.  The tortilla should be crisp and the cheese just melting
  8. Transfer to warm plate or serve immediately with sour cream and salsa

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