Grilled Black Bean and Cheese Quesadillas
These Grilled Black Bean and Cheese Quesadillas are a quick, protein-packed meal made with mashed black beans, salsa, cumin, and melty Colby-Monterey Jack cheese. Sandwiched between flour tortillas and grilled until golden and crisp, they’re perfect as a main dish or sliced into wedges for a crowd-pleasing appetizer. Serve them with salsa, sour cream, or guacamole for a simple, satisfying bite.
Calories
Ingredients
- 2 15 oz cans of Bush's Black Beans, drained
- 1 cup salsa
- 1 tsp cumin
- 2 cups shredded Colby- Monterey Jack cheese mix
- 10 8 inch flour tortillas
- additional sour cream salsa, or guacamole to serve with
Instructions
- Preheat your grill to medium heat.
- In a bowl, add 1 can of your black beans and mash with a potato masher until beans are well mashed.
- Add the remaining 1 can of beans along with the salsa and cumin to the mashed beans. Stir until well combined.
- Divide the bean mixture between 5 of the tortillas. Spread evenly over the tortillas.
- Sprinkle about 1/3 cup of the shredded cheese over the beans on each tortilla.
- Top with remaining tortillas and place on the grill. Cook about 2 minutes per side until crisp and golden.
- Cut into wedges and serve with salsa, sour cream, or guacamole.