Recipe of the Week: Black Bean Quesadillas

I think I may have already revealed my secret for getting avowed carnivores to eat vegetarian food, but if you missed it, the trick is Mexican cuisine! Maybe it’s the cheese, or the guacamole, or the salsa, but just about any legume becomes far more acceptable if it’s delivered in a Mexican package. For some reason, chana masala goes over like a lead balloon around here, but put a bean in a quesadilla, and people go crazy over it.

"Mmm... posole and quesadillas" by jeffreyw at

“Mmm… posole and quesadillas” by jeffreyw at

While I wish I wasn’t alone in my love for chana masala, I’m not complaining that these black bean quesadillas are a favorite. They’re SO easy to make, take very few ingredients, and are a really cost-effective way to feed a crowd. The original recipe comes from, but basically, strain and rinse a can of black beans, mix with about 3/4 cup of shredded Monterey Jack cheese and 1/2 cup salsa, then scoop 1/2 cup of the mixture onto one half of a tortilla. Fold in half, fry, and use a pizza cutter to slice into thirds. That’s it! How easy is that? The above amounts will fill six tortillas, for four to six servings.

For maximum crowd appeal, serve with guacamole, sour cream, and salsa. A little hot sauce doesn’t hurt either. Around here we love cholula hot sauce best. Enjoy!


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