product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Black Bean and Cilantro Quesadillas

Serves 2
Time 10 min
These basic quesadillas come together quickly and adapt well to many variations. Add salsa, sautéed onions or peppers and diced red or white onion, if you like. Serve with a green salad for dinner or alone as a hearty after-school snack.
Ingredients
  • 2 (8-inch) flour tortillas
  • 1/4 cup grated Monterey Jack or cheddar cheese
  • 1/2 cup cooked and drained black beans
  • 2 tablespoons coarsely chopped fresh cilantro
Method

Set a heavy skillet over medium heat. When hot, add a tortilla and warm. Flip tortilla. Sprinkle half of the cheese evenly over tortilla. Lightly cover cheese with half of the beans and cilantro. Top with a second tortilla. Flip and warm on the second side. When beans are hot and cheese is melted, slide quesadilla onto a cutting board and slice into four wedges.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 2 (8-inch) flour tortillas
  • 1/4 cup grated Monterey Jack or cheddar cheese
  • 1/2 cup cooked and drained black beans
  • 2 tablespoons coarsely chopped fresh cilantro