Baked Black Bean Quesadillas
If you haven’t tried making baked quesadillas – you are sure gonna be grateful for finding this recipe post. Baking quesadillas makes things so much easier to make them for the whole family to be ready at the same time. You also still get a crispy outside and ooey gooey cheesy inside. While this might be a ‘meat-less’ version of a quesadilla – the black beans pack the protein. You have got to give these Baked Black Bean Quesadillas a go!
As you can see, I’ve opted for the whole wheat tortilla on these quesadillas. You can totally use white flour tortillas for this recipe, if that is your preference. I do not recommend using corn tortillas or even the corn and flour blended tortillas. The corn versions just do not seem to bake up the same way and it comes out a little too crispy to be pleasant.
Substitutes and Variations:
If you are not a huge black bean fan, you could use pinto beans instead. If you want a little more heat, you could use a can of diced jalapenos instead of just the green chilies. You could also use different cheese if you like. If you want to add some meat to the mix, you most certainly can. Just make sure that you have cooked the meat completely before adding it to the bean mixture. A great option would be some grilled chicken or cooked and crumbled chorizo.
Suggestions for Sides:
A really great side for this would be some fresh Pico de Gallo and chips as well as a southwest style salad. These quesadillas are great for meal prepping as well as they re-heat very well. You can also serve them as part of Quesadillas Explosion Salad – which is essentially a grilled chicken southwest entree salad served up with four points of quesadilla and extra dressing. It is quite good.
Tools that may make this recipe easier:
You will need to be using a baking sheet with parchment paper to prevent the tortillas from sticking. That’s really the only items you need to have for success here. I do suggest the use of a pizza cutter to cut the quesadillas, just because it’s so much easier to get it sliced all the way through.
Now Let’s Get Cookin’!
Baked Black Bean Quesadillas
Ingredients
- 12 10inch Tortillas flour or whole wheat
- 3 15oz cans Black Beans
- 1 15oz can Whole Corn drained
- 1 7oz can Green Chiles
- 1 tbsp Taco Seasoning see recipe below
- 4 cups Cheddar Cheese shredded
- Cooking Spray
Instructions
- Preheat oven to 375degF.
- Drain one can of black beans and add to a large pot over medium heat. Then add remaining two cans of bean (with all the liquid), along with corn, green chiles, and taco seasoning. Let simmer for 10 minutes.
- Line two baking sheets with parchment and layout 6 tortillas on each. Using a slotted spoon add a portion of the bean mixture (with minimal liquid) to each tortilla. Then add about a ¼ cup of cheese to each. Folder over and press tortilla flat over cheese and beans.
- Spray the top of each tortilla with cooking spray and sprinkle each tortilla with remaining cheese. Place in oven to bake for 15 minutes, or until golden brown. Let sit on tray for 5 minutes before cutting to serve.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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Huh, give me a plate of these and they’ll be gone in a minute! 🙂 They look so mouthwatering.
Yum! These look and sound delicious. I’ve always made Quesadillas on the stove top, baking in the oven sounds easier. Visiting from SSPS