Black Bean Quesadillas with Pepper Jack Cheese
When I need a quick dinner that satisfies everyone at the table, these black bean quesadillas with pepper jack cheese are a safe bet. Packed with black beans, sweet corn, and pepper jack cheese, contained in crisp golden tortillas, I know my picky eaters are coming back for seconds. They are ready in just 30 minutes and have saved me on many busy evenings.
Servings: 4 servings
Calories: 396kcal
Ingredients
- 1 tsp olive oil and olive oil cooking spray
- 1 red onion diced
- 1 poblano pepper diced
- 1 red bell pepper diced
- 1 cup frozen corn kernels
- 1 jalapeño seeded and diced
- 3 cloves garlic minced
- 4 oz pepper jack cheese shredded
- 1 15oz can refried black beans
- 2 tsp Taco seasoning more or less to taste
- 1 tsp ground cumin
- 1 tsp chili powder
- salt to taste
- 4 whole wheat flour tortillas 120-150 calories per tortilla with at least 4g fiber
Instructions
- Heat a pot or a large pan over medium heat. Add the oil, onion, bell pepper, poblano pepper, corn, jalapeño and garlic. Saute until cooked through – about 5 minutes.
- Heat the refried beans in a small pot, add taco seasoning to flavor the beans (to taste)
- Once the veggies have cooked, add the cumin, chili powder and salt to taste.
- Meanwhile, grate the pepper jack cheese and set aside.
- Assemble your quesadilla and get ready to cook it! First, take your tortilla and slather half of it with the refried black bean mixture (about 1/4 cup per tortilla). Top it with the veggies (1/4 the veggie mixture). And then top it with the cheese (1 oz per quesadilla).
- Fold the quesadilla in half. Spray a large pan with the olive oil cooking spray, and let the quesadilla cook until it’s brown and crispy. Flip it to cook the other side and continue cooking until the cheese has melted and both sides are crisp.
- Cut into slices, serve with salsa, guacamole or 2% Greek Yogurt.
Notes
- My #1 Secret Tip for this black bean quesadillas with pepper jack cheese recipe is to let the vegetable mixture cook until most of its moisture has evaporated. If I rush this step, the filling releases liquid into the tortilla, and the quesadillas lose some of their crisp texture. A slightly drier filling helps me get that golden exterior and clean slices.
- Grate fresh cheese: I grate my own cheese whenever possible since it melts more smoothly than pre-shredded varieties.
- Warm tortillas: If the tortillas are cold and dry, I warm them briefly and keep them under a damp kitchen towel before assembling. This makes them more pliable and lowers the chances of cracking or tearing when the tortillas are folded.
- Layer evenly: I spread the filling in an even layer so every bite has a perfect balance of beans, vegetables, and cheese.
- Rest briefly: I give the quesadillas a minute or two before slicing so the filling settles slightly.
- Use spray: When cooking the assembled quesadillas, I use an olive oil spray instead of olive oil, as the tortillas are less likely to soak up the oil.
Nutrition
Serving: 1quesadilla | Calories: 396kcal | Carbohydrates: 52g | Protein: 19g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 785mg | Potassium: 554mg | Fiber: 12g | Sugar: 7g