Cheddar and Monterey Jack Black Bean Quesadillas Recipe
This easy and delicious quesadilla recipe features melted sharp cheddar and Monterey Jack cheeses combined with black beans, red bell pepper, scallions, corn, and jalapeño peppers, all tucked inside warm flour tortillas. Perfectly cooked on a skillet to a golden brown, these quesadillas make a quick and satisfying meal served with classic toppings like salsa, guacamole, and sour cream.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Units
Scale
Main Ingredients
- 8 (8-inch) flour tortillas
- 1 1/2 cups grated sharp cheddar cheese
- 1 1/2 cups grated Monterey Jack cheese
- 3/4 cup cooked black beans, drained and rinsed
- 1/2 red bell pepper, stemmed, seeded, and diced
- 4 scallions, thinly sliced
- 1/2 cup corn kernels, thawed if frozen
- 2 jalapeño peppers, thinly sliced
For Serving
- Homemade salsa or salsa verde
- Pico de gallo
- Guacamole
- Sour cream
- Chopped fresh cilantro
Instructions
- Prepare Tortillas and Cheese: Lay the tortillas flat on a clean work surface. In a medium bowl, combine the grated sharp cheddar and Monterey Jack cheeses, tossing them together evenly.
- Assemble Quesadillas: Sprinkle half of the cheese evenly over one half of each tortilla, leaving the other half bare. Layer the black beans, diced red bell peppers, sliced scallions, corn kernels, and jalapeño slices evenly over the cheese. Top the fillings with the remaining cheese, then fold the bare half of each tortilla over the filling to form a half-moon shape.
- Cook the Quesadillas: Heat a dry cast iron skillet over medium-low heat. Once hot, add two folded quesadillas to the skillet. Cook each side for 1 to 2 minutes, or until the tortillas are browned and crispy and the cheese inside has melted. If the tortillas brown faster than the cheese melts, lower the heat to avoid burning. Repeat this process with the remaining quesadillas.
- Serve: Slice the cooked quesadillas into wedges and serve immediately with your choice of homemade salsa or salsa verde, pico de gallo, guacamole, sour cream, and chopped fresh cilantro for garnish and added flavor.
Notes
- Use medium-low heat to ensure the cheese melts properly without burning the tortillas.
- Feel free to customize the fillings by adding cooked chicken, beef, or other vegetables as desired.
- For a crispier texture, press the quesadilla with a spatula while cooking.
- Leftovers can be reheated on a skillet to maintain crispiness rather than using a microwave.
- Jalapeño peppers can be adjusted or omitted based on your preferred spice level.
