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Published: 09/25/2013

by Rosalyn Ralph


Like pizza toppings, quesadilla fillings can be anything that your family enjoys, including chicken or beef. This vegetarian version uses black beans.



1 19 oz. (540 ml) can black beans, drained and rinsed

2 cups grated Monterey Jack or Cheddar cheese

4 large flour tortillas, about 10-in. diameter

1 small onion, chopped

1/2 red pepper, diced

1/2 green pepper, diced

1/2 cup salsa

2 tsp. olive oil

Sour cream

Additional salsa



Heat oil in a non-stick pan, add onions and peppers and cook until softened. Add beans and salsa and heat through. Mash about half of the mixture, leaving the rest of the beans whole.


Spread 1/4 of the bean mixture over half of a tortilla, top with 1/2 cup of cheese and fold the uncovered half over top and press lightly. Using a non-stick pan, coat the pan with cooking spray and heat. Grill the quesadilla, turning once until cheese is melted and the tortilla is golden brown. Place in a warm oven and finish cooking remaining quesadillas. Cut into wedges and serve with sour cream and additional salsa. Serves 4.


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