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Black Bean Taco Quesadillas: 1 Speedy Veggie Dinner

Black Bean Taco Quesadillas
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Enjoy these quick and flavorful Black Bean Taco Quesadillas, a perfect veggie dinner that brings Tex-Mex taste to your table in no time.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/4 cup vegetable broth
  • Salt and black pepper to taste
  • 4 large tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Optional toppings: salsa, sour cream, guacamole, chopped cilantro

Instructions

  1. Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
  3. Stir in black beans and vegetable broth. Mash some of the beans with a fork. Cook for 5 minutes, or until heated through and slightly thickened. Season with salt and pepper.
  4. Wipe the skillet clean. Place one tortilla in the skillet. Sprinkle half of one side with Monterey Jack cheese, then half of the black bean mixture, then half of the cheddar cheese. Fold the other half of the tortilla over the filling.
  5. Cook for 3-4 minutes per side, until golden brown and the cheese is melted. Repeat with the remaining tortillas and filling.
  6. Cut into wedges and serve with your favorite toppings.

Notes

  • For extra flavor, you can add a squeeze of lime juice to the black bean mixture.
  • If you don’t have vegetable broth, you can use water.
  • Feel free to adjust the spices to your preference.

Nutrition

Find it online: https://whiskdaily.com/black-bean-taco-quesadillas-speedy-veggie-dinner/