Smoky-Spicy Black Bean Quesadillas Recipe - Vegetarian Times

Smoky-Spicy Black Bean Quesadillas


The combo of cheese, black beans and corn tortillas makes for an authentic and complete meal. If you can find fresh epazote at a Latin American market, use it instead of cilantro to experience southern Mexico’s classic flavorpairing with black beans. Freeze unused canned chipotle chiles sealed in a plastic bag.

  • 4Servings


  • 1 15-oz. can black beans, rinsed and drained
  • 2-3 canned chipotle chiles, chopped
  • 2 Tbs. dark brown sugar
  • 8 6-inch corn tortillas
  • 1 cup (1/4 lb.) grated quesillo cheese, string cheese or Monterey Jack cheese
  • 2 Tbs. coarsely chopped cilantro or epazote leaves
  • 16 1/8-inch-thick slices white onion (from 1 large onion)


Put beans, chiles and sugar in

blender. Blend to coarse paste,

adding water if necessary. Season

to taste with salt and pepper.

Warm big ungreased griddle

or 2 large skillets over medium

heat. Place 4 tortillas on griddle.



of cheese on each

tortilla (keep cheese away from

edges). Top with


of cilantro and

4 onion slices. Spread remaining

4 tortillas with bean mixture;

turn over onto tortillas with

cheese. Cook 2 minutes, or until

cheese begins to melt, pressing

down with spatula. Flip, and

cook 2 minutes more, or until

browned. Serve hot.

Nutrition Information

  • Calories: 452
  • Carbohydrate Content: 60 g
  • Cholesterol Content: 30 mg
  • Fat Content: 18 g
  • Fiber Content: 7 g
  • Protein Content: 14 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 471 mg
  • Sugar Content: 13 g