Let’s talk about grilled quesadillas—crispy on the outside, cheesy and hearty on the inside. These are the kind of quick wins I live for, especially when dinner needs to happen fast and tummies are rumbling. With pantry staples like black beans and shredded cheese, you’re on your way to a deliciously satisfying meal that’s perfect for busy weeknights or casual weekend hangouts with family.
Why You’ll Love This Recipe
This recipe was born on one of those nights when I stared into the fridge and thought, “What can I make that everyone will actually eat?” With a few tortillas on hand and a can of black beans, it turned into one of our family’s go-to comfort meals. And now, it’s one I love sharing with you.
- Quick and easy—ready in 20 minutes or less
- Kid-friendly and adult-approved
- Totally customizable depending on what’s in your fridge
- Perfect as a meal or snack
- Crispy, cheesy, satisfying bliss
Ingredients Breakdown
Essentials
- 4 large flour tortillas
- 1 (15 oz) can black beans, drained and rinsed
- 1 ½ cups shredded cheddar cheese (or a Mexican blend)
- 1 tablespoon olive oil or butter (for grilling)
- ½ teaspoon cumin
- Salt and pepper to taste
Pro Tips
- Add finely chopped red onion or scallions for a flavor boost
- Use monterey jack for extra meltiness
- A squeeze of lime over the beans takes the flavor up a notch
- Swap whole wheat tortillas if you want a bit of extra fiber
Step-by-Step Instructions
- In a medium bowl, mash half of the black beans with a fork and mix with the remaining whole beans, cumin, salt, and pepper.
- Lay out the tortillas and spread the bean mixture on one half of each tortilla. Sprinkle generously with shredded cheese and fold to close.
- Heat a skillet over medium heat and add a touch of olive oil or butter.
- Grill each quesadilla for 2–3 minutes per side, or until golden and crispy on the outside and melty inside.
- Let them rest for a minute, then slice into wedges and serve warm.
Chef’s Tips and Tricks
- Don’t overfill your quesadillas—they’ll be harder to flip and may spill.
- If cooking for a crowd, keep them warm in the oven (set to 200°F) on a baking sheet with a wire rack.
- Add a little crunch by tossing in corn or finely chopped bell pepper.
- Make them ahead and reheat in a skillet or toaster oven for best texture.
Recipe Variations and Serving Suggestions
- Add cooked chicken, ground beef, or sautéed mushrooms for a protein kick
- Serve with guacamole, sour cream, salsa, or a drizzle of hot sauce
- Cut into mini triangle wedges for an easy party appetizer
- Fill with leftover roasted veggies for a tasty meatless twist
- Try corn tortillas for a gluten-free version
FAQs
Can I use canned refried beans instead of black beans?
Absolutely! Refried beans make a wonderful creamy filling—just spread them on and go easy on the salt.
How do I store leftovers?
Let them cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best crispiness.
Can I make these in the oven instead of a skillet?
Yes! Bake at 425°F (220°C) for about 8–10 minutes, flipping halfway through, until golden and crispy.
Recipe Card
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Ingredients:
- 4 large flour tortillas
- 1 (15 oz) can black beans, drained and rinsed
- 1 ½ cups shredded cheddar cheese
- 1 tablespoon olive oil or butter
- ½ teaspoon cumin
- Salt and pepper to taste
Instructions:
- In a bowl, mash half the beans and mix with whole beans, cumin, salt, and pepper.
- Spread mixture on half of each tortilla, sprinkle with cheese, and fold.
- Grill in a skillet with oil or butter, 2–3 minutes per side until crispy.
- Slice and serve warm with your favorite dips.
Nutrition: ~350 calories per serving
Loved these black bean and cheese quesadillas? Drop a comment below—I’d love to hear how you served them! Don’t forget to tag @thekitchensaid on Instagram so I can see your creations and feature them on our stories!
