Fiesta Black Bean Quesadillas

Total Time
Prep 20 mins
Cook 10 mins

I found this on a healthy lifestyle website somewhere and adapted it to our taste. They were very good and filling. I made a triple batch of the salsa and a double batch of the quesadillas, as the recipe is more of a snack or lunch size serving. The salsa was good on the quesadillas, but I think it could use some additional seasoning. I'll likely play around with it and update it here if I like the results.

Ingredients Nutrition


  1. Make the salsa by combining all the ingredients together. Store in the refrigerator until ready to use (may be made up to 2 days ahead).
  2. Heat oven to 200* F.
  3. Combine the beans, cilantro, onions, tomatoes, garlic, cumin, adobo, salt and pepper in a bowl and toss to combine.
  4. Lay tortillas flat. Place 1/8 of the cheese on one half of each tortilla. Top with 1/4 of the bean mixture, then with 1/8 of the cheese. Fold tortilla in half to cover filling.
  5. Heat a large non-stick skillet or griddle over medium heat. Cook one quesadilla at a time, taking care not to spill while cooking or turning (use two spatulas when turning over), until lightly browned on both sides and cheese is melty.
  6. Transfer each quesadilla to oven when finished to keep warm while cooking the remaining quesadillas.
  7. Cut quesadillas into 4 wedges; serve hot with sour cream and salsa.
Most Helpful

I wanted something quick and easy to prepare tonight, and this fit the bill. I probably stuffed mine more that the recipe calls for, because mine only made 2 quesadillas. I heated my bean mixture up before placing on the tortilla..I wanted to be sure they were hot on the inside once the tortillas were brown. I also added a diced jalapeno. Made for Everyday is a Holiday tag!

breezermom December 12, 2008

I made quesadillas, but used my own salsa. They were good and healthy tasting.

BerrySweet November 30, 2008

Yummy! I ended up using "chili seasoning" in place of the adobo -- I think they are similar, and my grocery store does not carry the adobo. I sauted the onion first, because raw onion doesn't agree with me. Thanks for the hint about using 2 spatulas to flip them -- it worked great and I don't know if I would have thought of it on my own. I didn't make the salsa, though, just used jarred since we had it in the house.

Kitchen Kozy July 15, 2007