Cheddar and Monterey Jack Black Bean Quesadilla Recipe
A flavorful and easy Quesadilla recipe featuring a crispy tortilla filled with a blend of sharp cheddar and Monterey Jack cheeses, black beans, bell pepper, scallions, corn, and jalapeños. Perfect for a quick lunch, snack, or dinner, these quesadillas are colorful, cheesy, and packed with delicious textures and flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 quesadillas 1x
- Category: Lunch
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Quesadilla Ingredients
- 8 (8-inch) flour tortillas
- 1½ cups grated sharp cheddar cheese
- 1½ cups grated Monterey Jack cheese
- ¾ cup cooked black beans, drained and rinsed
- ½ red bell pepper, stemmed, seeded, and diced
- 4 scallions, thinly sliced
- ½ cup corn kernels, thawed if frozen
- 2 jalapeño peppers, thinly sliced
Instructions
- Prepare the filling: In a large bowl, combine the grated sharp cheddar and Monterey Jack cheeses, black beans, diced red bell pepper, sliced scallions, corn kernels, and jalapeño slices. Mix gently to distribute the ingredients evenly.
- Assemble the quesadillas: Lay one tortilla flat on a clean surface or plate. Evenly spread a generous amount of the cheese and vegetable mixture over half of the tortilla. Fold the other half over the filling to create a semicircle. Repeat with remaining tortillas and filling.
- Cook the quesadillas: Heat a non-stick skillet or griddle over medium heat. Place one folded quesadilla in the skillet and cook for 3-4 minutes on one side, or until golden brown and the cheese begins to melt. Carefully flip the quesadilla and cook an additional 3 minutes on the other side until golden brown and the cheese is fully melted.
- Serve: Remove the cooked quesadilla from the skillet and let it rest for a minute. Slice into wedges and serve warm with your favorite sides such as salsa, sour cream, or guacamole. Repeat the cooking process with the remaining quesadillas.
Notes
- You can customize the filling by adding cooked chicken, beef, or other vegetables such as mushrooms or spinach.
- Adjust the amount of jalapeños to your preferred spice level or omit for a milder flavor.
- For crispier quesadillas, cook on medium-low heat to allow cheese to melt without burning the tortilla.
- Use a spatula to carefully flip quesadillas to avoid spilling the filling.
- Leftover quesadillas can be reheated in a skillet or oven to restore crispiness.
Keywords: quesadilla, Mexican, cheese quesadilla, vegetarian, black beans, easy recipe, quick meal, snack