Smoky Black Bean Quesadillas Recipe

Name: Smoky Black Bean Quesadillas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 8 flour tortillas (8-inch); 2 15 oz cans canned black beans drained and rinsed; 2 cups shredded cheddar cheese; 1.5 tsp smoked paprika; 1 tsp ground cumin; 0.5 tsp garlic powder; 0.25 tsp chipotle chili powder; salt to taste; black pepper to taste; 2 tbsp olive oil or neutral oil divided; 1 lime cut into wedges for serving; 0.5 cup sour cream for serving, optional; 0.25 cup fresh cilantro roughly chopped, optional

AI-generated · Verified on May 4, 2026

4 servings

10 min prep

20 min cook

30 min total

Lunch Stovetop American

Rating

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About

Crispy flour tortillas stuffed with smoky spiced black beans and gooey melted cheddar cheese. A satisfying and budget-friendly lunch ready in under 30 minutes.

Ingredients

8 flour tortillas (8-inch)
2 15 oz cans canned black beans (drained and rinsed)
2 cups shredded cheddar cheese
1.5 tsp smoked paprika
1 tsp ground cumin
0.5 tsp garlic powder
0.25 tsp chipotle chili powder
salt (to taste)
black pepper (to taste)
2 tbsp olive oil or neutral oil (divided)
1 lime (cut into wedges for serving)
0.5 cup sour cream (for serving, optional)
0.25 cup fresh cilantro (roughly chopped, optional)

Equipment

large skillet
medium saucepan
spatula
cutting board
knife
can opener

Steps

1

Season and warm the black beans
cook 5 min

Place the drained and rinsed black beans in a medium saucepan over medium heat. Add the smoked paprika, ground cumin, garlic powder, chipotle chili powder, salt, and black pepper, then stir well to combine. Cook for 4–5 minutes, stirring occasionally, until the beans are heated through and fragrant. Use the back of a spoon or fork to lightly mash about one-third of the beans to create a thick, spreadable mixture that will hold the filling together.
2

Assemble the quesadillas
prep 3 min

Lay four tortillas flat on a clean cutting board or work surface. Divide the smoky black bean mixture evenly among the four tortillas, spreading it over one half of each tortilla. Sprinkle about 1/4 cup of shredded cheddar cheese over the beans on each tortilla, then fold the bare half of each tortilla over the filling to form a half-moon shape.
3

Cook the first batch of quesadillas
cook 12 min

Heat 1/2 tablespoon of oil in a large skillet over medium to medium-high heat until shimmering, about 1 minute. Add two assembled quesadillas to the skillet and cook for 2–3 minutes per side, pressing gently with a spatula, until each side is deep golden brown and crispy and the cheese is fully melted. Transfer the cooked quesadillas to a cutting board and repeat with the remaining quesadillas, adding more oil as needed.
4

Rest and slice
rest 2 min

Let the cooked quesadillas rest on the cutting board for 1–2 minutes before slicing; this helps the cheese set slightly so the filling stays in place. Cut each quesadilla into 3 wedges using a sharp knife or pizza cutter.
5

Serve
serve

Arrange the quesadilla wedges on plates and garnish with fresh cilantro if using. Serve immediately with lime wedges for squeezing over the top and sour cream on the side for dipping.