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.
(Silence)
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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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Black Bean Quesadillas
- 4-6 flour tortillas
- 1 to 1-1/2 cups grated cheddar or jack cheese
- 1 can black beans (or pint of freezer beans)
- green or finely chopped onions (optional)
- salsa for serving
- Heat oven to 425 degrees.
- Place 2 to 3 tortillas on a large greased or lined baking sheet and sprinkle 1/4 cup cheese on each.
- Sprinkle the beans and onions, if using, and then top with another 1/4 cup of the cheese.
- Cook for 8 to 10 minutes, or until browned on the bottoms. Carefully flip each quesadilla and cook for another 5 to 8 minutes or until evenly browned and cheese is bubbly.
- Cut each into 6 to 8 triangles and serve with salsa.
Variation: Replace the beans with a different kind, add meat, and try some chopped jalapenos or anahiem peppers. Actually, the variations are endless…
Serves 4 to 6
I believe a cottage can be anywhere or anything (condo, ranch, farmhouse) as long as you have a "cottage mentality" which puts people above things, celebrates imperfections, embraces simplicity, and finds joy in everyday life. Thanks for joining me!
Those look delicious! I just got some Daiya cheese and I can’t wait to try it out…
Hmmm, I tried making my own one time too and rolling was difficult. But I just had a thought. Maybe if you add vital wheat gluten to the flour before hand it would be more pliable.
Jami, what do you use to line your sheet pan? I’ve tried those silicone liner things, but they were more of a hassle and cracked on me anyways . . . p.s. – I’ve had great success with naan flatbread (similar to tortillas) on my pancake griddle! Can do 2 at a time that way
These look so good! I’m so glad I found your blog. Most of your recipes are our type of food. I can’t wait to try some of them.
We had black beans quesadillas last night! But I spread a little cream cheese mixed with taco seasoning for added gooey-ness
Mouthwatering! I like to make shredded sweet potato quesadillas with some homemade salsa on my griddle but I am sure they would be wonderful using your oven method. Thanks for sharing!
affectioknit- What is Daiya cheese? Is this some great cheese I’m missing?
Jennifer- that’s an idea, I’ll have to try it…
Rebekah- This is a silicone liner, but not the name brand, just one on a BOGO sale. I’ve had it for about two years now and it’s a little stained, but otherwise as good as when I bought it. I also use a couple of black ones I got even longer ago and are still going strong. I like the darker ones for cookies, etc. as they brown better.
Thanks, Vicki! We just do real food for real lives around here- glad to have you join in.
Candi- OK, you got me with the gooey-ness…yum.
Linda- I think a griddle would work just as well, and probably use less energy. I should switch…
I have to admit I’m usually a cast iron girl, but you are rihgt. I can only do one at a time that way. I will have to give your oven method a shot next time. Mmmm I want one now…….
Great idea..the pictures help so much!
~Amy @ http://www.thecheapandchoosy.blogspot.com