About this recipe
These black bean quesadillas combine plain black beans, bell pepper, cumin and melted cheese in a toasted flour tortilla. The filling is cooked briefly to remove excess moisture before assembly. They are a separate dish from the stuffed sweet potatoes already on the site. The accompanying 3D illustration shows the intended appearance; it is not a photograph of a tested batch.
How to make black bean quesadillas
Soften the diced pepper, warm the drained beans with cumin and lightly mash a few of them. Divide the filling and grated cheese over half of each tortilla, fold and toast in a lightly oiled skillet over medium-low heat. Allow about 25 minutes for two servings. The printable card gives the quantities and full sequence.
How to keep black bean quesadillas crisp
Drain the beans thoroughly before they enter the skillet. Cook off visible moisture after adding them to the softened pepper, then spread the filling in a thin layer over only half of each tortilla. An overloaded tortilla is hard to turn and can trap steam. Cook over medium-low heat so the cheese melts before the outside becomes too dark.
Choosing tortillas and cheese without porcine ingredients
Some flour tortillas contain lard. Choose a version made with vegetable oil and check the full ingredient list. Choose cheddar made with microbial or vegetarian rennet rather than an unspecified animal rennet. These ingredient choices support the recipe’s pork-free requirement, but they are not a halal certification. Also check packaged seasonings and any optional sauce for alcohol and porcine ingredients.
Why some of the beans are mashed
Lightly crushing a few beans gives the filling enough body to hold together while keeping most beans intact. There is no need to blend them into a puree or add water. Finely diced pepper distributes more evenly than large strips and is less likely to tear the tortilla when folded. Divide the filling into four portions before assembling so the final quesadilla is not left short.
Make ahead and serving
Prepare the bean-and-pepper filling separately, cool promptly and refrigerate in a covered container. Assemble close to serving for the crispest tortilla. For leftovers, refrigerate promptly and reheat thoroughly to 165°F (74°C), using a skillet or oven to help restore the outside texture. Lime is included in the card; salsa, salad and yogurt are optional accompaniments and are not included in the ingredient quantities or timing.
