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Crispy Toasted-Cheese Black Bean Quesadillas

Crispy Toasted-Cheese Black Bean Quesadillas

By Hisham Ali HassanMarch 27, 2025

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

The most delicious part of a quesadilla is the melty cheese that sometimes slips out of the center and crisps on the hot griddle. So rather than leave it to chance, we build it directly into the recipe by crusting one side of each quesadilla with a layer of lacy, cheesy goodness. Use a cheese such as Monterey Jack or cheddar that turns gooey when melted, but that also has flavor. Also, be sure to use a nonstick skillet or well-seasoned cast-iron pan for easy release. We love these quesadillas with sour cream and hot sauce, but serve with your favorite salsa or garnishes.

Tip

Don’t mix the cheese into the mashed beans until the beans have cooled. If the cheese emulsifies into the beans, it will lack gooeyness when the quesadillas are served.

Ingredients
  • 2

    15½-ounce cans black beans, rinsed and drained

  • 1

    teaspoon ground cumin

  • 1

    teaspoon ground coriander

  • Kosher salt and ground black pepper

  • 2

    tablespoons cider vinegar

  • 12

    ounces Monterey Jack or sharp cheddar cheese, shredded (3 cups)

  • ¼

    cup drained pickled jalapeños, finely chopped

  • ¼

    cup finely chopped fresh cilantro, plus cilantro leaves to serve

  • 4

    10-inch flour tortillas

  • Sour cream, to serve

  • Hot sauce, to serve

Step 1

In a large microwave-safe bowl, stir the beans, cumin, coriander and ¼ teaspoon each salt and pepper. Cover and microwave on high until hot, 3 to 3½ minutes, stirring once. Stir in the vinegar, then mash until smooth. Cool completely. Stir in half the cheese, the pickled jalapeños and cilantro; taste and season with salt and pepper. Divide the filling among the tortillas, spreading it over half the surface. Fold the unfilled side over the filling; press to seal.

Step 2

Set a 12-inch nonstick or cast-iron skillet over medium. Evenly sprinkle half of the remaining cheese into pan; when it begins to melt, place 2 quesadillas directly on top, folded sides facing in. Cook until the cheese on the bottom has formed a golden brown crust, about 5 minutes. Using a spatula, flip each quesadilla; cook until the second sides are spottily browned, 1 to 2 minutes. Transfer to a cutting board. Cook the remaining cheese and quesadillas in the same way. Cut each in half and serve with cilantro, sour cream and hot sauce.