Usually when you have a quesadilla, it is made with a flour tortilla. Well, I decided to make these black bean and cheese quesadillas using corn tortillas.
I love corn tortillas. I love the flavor and texture that they can have. Now, I must say they worked great in this quesadilla. I love how crispy they can get after cooking them in oil!
The filling for this quesadilla all begins with a can of Bush’s black beans, which happen to be a favorite pantry staple of mine. You mash half the beans and keep the other half whole, just another great way to give the filling some texture. Add in some fresh cilantro and a few spice and you are set.
Quesadillas must also have cheese, so I selected pepper jack, but feel free to use whatever cheese you like. Pepper jack just melts so nicely and I love the pepper kick that it adds to these quesadillas.
I am a guacamole freak so that is what I served these up with, but again you can always change that out for salsa or sour cream if you prefer. This is a great quick summer meal.
- 1 (15 oz) can Bush’s black beans
- 2 Tbsp minced fresh cilantro
- 1/2 tsp ground cumin
- 1 tsp smoky paprika
- Pinch of salt
- 1 cup grated Pepper Jack cheese
- 2 Tbsp canola oil
- 8 corn tortillas
- In a medium bowl, add beans half of the beans and mash. Then mix in the remaining beans along with the cilantro, cumin, paprika, and salt.
- In a skillet, add the 2 tablespoons oil and heat over heat.
- Spread about 1/4 cup of the bean filling over 4 of the tortillas. Then sprinkle each with 1/4 cup of grated cheese and top with 4 remaining tortillas
- Cook each tortilla in the hot skillet until both sides and brown and crispy.
- Serve with guacamole. Serves 4.
Recipe adapted from The Kitchn.
Disclosure: This is a sponsored post. I am a brand ambassador for Bush’s Bean. My opinions are my own.