Small Cheese Quesadilla & Beans Recipe

Preheat and assemble

Heat a nonstick skillet or cast-iron pan over medium heat for about 2 minutes until hot but not smoking. Meanwhile, butter one side of each tortilla lightly (about 1/2 tsp per tortilla) or brush with a mixture of butter and oil to help browning and crisping. Place one tortilla buttered-side-down on a plate or cutting board. Evenly scatter the shredded cheddar and Monterey Jack cheeses over the tortilla, leaving a 1/4-inch edge. Top with the second tortilla, buttered side up.

Cook quesadilla

Place the assembled quesadilla in the hot skillet. Cook 2 to 2.5 minutes on the first side, pressing gently with a spatula so the tortilla makes even contact and the cheese begins to melt. When the bottom is golden brown and crisp, carefully flip the quesadilla and cook another 1.5 to 2 minutes until the second side is golden and the cheese is fully melted.

Rest and slice

Transfer the cooked quesadilla to a cutting board and let rest 1 minute (this helps the cheese set slightly). Using a sharp knife or a pizza cutter, cut into 4 wedges. Keep warm while you finish the beans if needed.

While the skillet is heating for the quesadilla (or in a separate small pan over medium-low heat), warm the olive oil. Add the finely chopped onion and sauté 2 to 3 minutes until softened and translucent but not browned.

Add the rinsed and drained black beans to the pan with the onion. Sprinkle in the ground cumin, kosher salt, and black pepper. Stir to combine and cook 2 to 3 minutes, gently mashing about half the beans with the back of a spoon to create a creamy texture while leaving some whole for bite.

Remove the pan from heat. Stir in the lime juice and chopped cilantro. Taste and adjust seasoning with additional salt, pepper, or lime as desired. Keep warm until serving.

Place two quesadilla wedges on a small plate alongside a generous spoonful (about 1/2 cup) of the warm seasoned beans. Add a dollop of sour cream and a spoonful of salsa if using, and garnish with a lime wedge for squeezing over the beans or quesadilla.