A dependable skillet dinner made from a few pantry staples.
20 minutes · Serves 4
Black bean & cheese quesadillas
20 minutes · Serves 4
Base recipe: 4 servings.
Ingredient quantities adjust below. Cooking times and pan sizes do not change automatically. Quantities mentioned in the directions refer to the original recipe. For baking, keep the original pan size and make extra batches. For part of an egg, beat it first and measure the portion needed.
Ingredients
- 1 can (15 ounces) black beans, drained and rinsed
- 8 small flour tortillas
- 1½ cups shredded cheddar or Monterey Jack
- ½ teaspoon ground cumin
- 2 teaspoons olive oil, divided
- Salsa or plain yogurt, to serve
How to make it
- Mash the beans lightly with the cumin in a bowl.
- Divide the beans and cheese among four tortillas. Top with the remaining tortillas.
- Heat a little oil in a skillet over medium heat. Cook one quesadilla at a time for 2 to 3 minutes on each side, until golden and the cheese has melted. Adjust the heat if it browns too quickly.
- Cut into wedges and serve with salsa or yogurt. Add fruit or vegetables on the side.
Make it your own
Use the beans, cheese, and tortillas your family enjoys. Gluten-free tortillas or dairy-free cheese can work, but check labels and adjust cooking time.
Cook in batches and keep an eye on the skillet. Time is an estimate.
Added
Made this recipe?
Leave a rating and tell other families what worked for you. Reviews are checked before appearing.
Keep toppings on the side
Serve salsa or yogurt separately so children can choose. The Sitter handles the hot skillet and cuts the quesadillas into portions.