lunch · vegetarian
Black bean quesadillas
Crisp, golden tortillas filled with cumin-spiced black beans, sweet corn and melted cheddar.
- Time
- 20min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Mash half of the black beans with the ground cumin.
-
2
Spread the mashed beans over two tortillas, then add the whole beans, corn and grated cheddar.
-
3
Top each with another tortilla.
-
4
Brush a skillet lightly with the neutral oil and cook the quesadillas over medium heat until golden on both sides and the cheese has melted.
-
5
Cut into wedges to serve.
