Black Bean Quesadilla Recipe

Mix filling

In a medium bowl combine the drained and rinsed black beans, corn kernels, finely diced red onion, chopped cilantro (2 tablespoons), lime juice (1 tablespoon), ground cumin, chili powder (if using), salt and black pepper. Use a fork to gently mash about one-third of the beans so the mixture holds together when placed on a tortilla but still has some whole beans for texture. Taste and adjust seasoning.

In a small bowl combine diced tomatoes, diced onion (1/4 cup), chopped cilantro (2 tablespoons), minced jalapeño (if using), lime juice (1 tablespoon) and 1/4 teaspoon salt. Stir and let sit while you cook the quesadillas so flavors marry. Keep chilled until serving.

If using the organic tomato sauce, warm it gently in a small saucepan over low heat with dried oregano and crushed red pepper to taste. Keep warm until serving.

Heat a large nonstick skillet or cast-iron pan over medium heat. Add 1 teaspoon of olive oil or a small pat of butter and swirl to coat.

Place one tortilla in the skillet. Sprinkle about 1/2 cup shredded cheese evenly over half of the tortilla (reserve remaining cheese). Spoon about 1/4 cup of the black bean-corn filling on top of the cheese, spread into an even layer. Add another light sprinkle of cheese (about 2 tablespoons) over the filling to help the top tortilla stick if you fold it, or to help melting if you’ll place another tortilla on top.

Fold the tortilla in half over the filling (or place a second tortilla on top to make a full sandwich-style quesadilla). Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Add another teaspoon of oil or a little butter around the edge if the pan becomes dry.

Carefully flip the quesadilla using a spatula and cook another 2–3 minutes until the second side is golden and the cheese is fully melted. Press gently with the spatula for even contact.

Transfer the cooked quesadilla to a cutting board and let rest 1 minute, then cut into 3 or 4 wedges with a sharp knife or pizza cutter. Repeat with remaining tortillas, filling and cheese (you should make 4 quesadillas total).

Arrange quesadilla wedges on plates. Spoon pico de gallo over or serve on the side. Offer warmed organic tomato sauce as an alternative dipping sauce. Add optional garnishes: sour cream or Greek yogurt, sliced avocado or guacamole and lime wedges. Serve immediately while hot and cheese is melty.