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Black Bean Quesadillas

Servings 4 servings


  • 1 can black beans strained and rinced
  • 1 can chili beans in sauce
  • 1 tbsp adobo chilis in sauce chopped fine
  • 1 tsp cumin
  • 1/4 tsp salt
  • 8 to rtilla shells
  • 1/2 cup shredded sharp white cheddar
  • 1/2 cup shredded sharp yellow cheddar
  • 1 avocado diced
  • 1 roma tomato diced
  • 2 tbsp cilantro chopped fine
  • 1 can sliced black olives drained (optional)


  • In a medium sauce pan, combine the beans, adobo chilis, cumin and salt.
  • Mash the beans with a potato masher.
  • Place over medium heat and warm through to thicken.
  • Place four tortilla shells on a baking sheet and broil on low in the oven until lightly browned.
  • Divide the bean mixture and spread evenly on the four toasted tortilla shells.
  • Place the other four tortilla shells on top of the beans.
  • Sprinkle the cheeses on top of each quesadilla.
  • Toast in the oven under the broiler on low until the cheeses are melted.
  • Take out of the oven and sprinkle the cheeses on top of each one.
  • Sprinkle the avocado, tomato and cilantro on top of the quesadillas.
  • Use a pizza cutter to cut each quesadilla into four slices and serve with the sliced black olives (optional)


Recipe by Connie Murray @Happybellyfoodie.com