The Tomato Ladies | Black Bean Quesadillas
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Black Bean Quesadillas

Mains, Vegetarian
black beans, corn
About This Project


  • 2 tsp. vegetable oil
  • 1 onion chopped
  • 1 sweet green pepper diced
  • 1 tbsp. chili powder
  • ½ tsp. ground cumin
  • ¼ tsp. each salt and pepper
  • 1 can (19 oz. / 540 ml) black beans drained & rinsed
  • 1 cup salsa
  • ½ cup cooked corn kernels
  • 4 large (10-inch / 25 cm) flour tortillas
  • 2 cups shredded old Cheddar cheese
  • ½ cup light sour cream
  • ¼ cup diced pickled jalapeños peppers (optional)



  1. In a large skillet heat oil over medium heat; fry onion, green pepper, chili powder, cumin, salt and pepper, stirring occasionally until onion is softened.
  2. Add black beans, salsa and corn; cook stirring often until heated through, about 5 minutes.
  3. Evenly spoon bean mixture over half of each tortilla; sprinkle with cheese.
  4. Fold uncovered half over top and press lightly. Bake on greased large baking sheet in 425 degrees (220 C) oven, turning once, until golden, 10 – 15 minutes. Or alternatively, place in a lightly oiled frying pan over medium heat, and heat until warmed through and the cheese melted.
  5. Cut into wedges; serve with sour cream, and jalapeños (if using).


Makes 4 servings