Quesadillas are, of course, a wonderful and quick meal. I almost wonder if a recipe is needed here, but I did get a question about these Black Bean Quesadillas after they appeared on my menu a few weeks ago, so I think it’s worthwhile. If nothing else, just to inspired us to move beyond the basic cheese-and-tortilla.
I like to make my quesadillas in the oven. I’m sure there are grill or cast-iron people out there who are cringing, but the oven lets me make a number at once and gets them evenly cooked. Start with a thin layer of grated cheese on 2 to 3 tortillas (for our family of 4).
What you see here were yet another of my attempts at homemade tortillas . I keep reading where people say “homemade tastes so much better” and being a big believer in homemade, it pains me to say I’ve not had that experience with tortillas yet. Plus, I haven’t yet made a homemade one that you can roll into a burrito. So far they just break. If anyone has a great recipe, I’m ready and willing to keep trying!
Add black beans (or pintos, or even chicken, etc.). I added some green onion from the garden on only one as my kids still won’t eat onions. Then top with another thin layer of grated cheese to “glue” the beans to both tortillas before topping with another tortilla.
Place in an oven, preheated to 425 degrees, for about 8 to 10 minutes, flip and cook for about 4-5 minutes more until you see brown edges and cheese bubbling. And please ignore the oven. Sheesh, I didn’t realize how it needed to be cleaned until I saw these photos. Here is the part where I assure you I rushed to clean it soon after and it now doesn’t look like this anymore.
Remove them to a cutting board and cut into triangles for serving – sometimes I use a pizza cutter and sometimes just a long knife. Yum. I think I’ll put them on the menu again soon. I like to serve them with soup in the winter (try it with homemade tomato soup), or taco salad in the summer. And of course for lunch anytime.
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