Bean and Cheese Quesadillas

To reheat leftover quesadillas warm them in a dry frying pan.

Bean and Cheese Quesadillas
Servings: 10 Total Time 25 mins


  • 10 8-inch flour tortillas
  • 14 ounce can no salt added black beans, drained and rinsed
  • 2 cups shredded Monterey Jack or Cheddar cheese
  • 1/2 cup chopped chives or scallions
  • 1/2 teaspoon ground cumin
  • 1 tablespoon canola oil
  • Sour cream and salsa for serving (optional)

Make It

1. In a bowl, combine the beans, cheese, chives, and cumin.

2. Divide the bean/cheese mixture evenly among five of the tortillas, then top with the remaining tortillas.

3. Heat the canola oil in a large nonstick skillet over medium heat. Cooking in batches so there is no overlap in the pan, add the quesadillas and cook for 2 to 3 minute per side, until cheese is melted and tortillas are golden brown.

4. Cut each quesadilla into wedges and serve with salsa and sour cream if desired.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 280, Fat, total (g): 12, sat. fat (g): 4, carb. (g): 32, fiber (g): 2, sugar (g): , pro. (g): 12, sodium (mg): 615, calcium (mg): 280, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.