Smoky-Spicy Black Bean Quesadillas


The combo of cheese, black beans and corn tortillas makes for an authentic and complete meal. If you can find fresh epazote at a Latin American market, use it instead of cilantro to experience southern Mexico’s classic flavor-pairing with black beans. Freeze unused canned chipotle chiles sealed in a plastic bag.

  • SERVINGServings


  • 1 15-oz. can black beans, rinsed and drained
  • 2-3 canned chipotle chiles, chopped
  • 2 Tbs. dark brown sugar
  • 8 6-inch corn tortillas
  • 1 cup (1/4 lb.) grated quesillo cheese, string cheese or Monterey Jack cheese
  • 2 Tbs. coarsely chopped cilantro or epazote leaves
  • 16 1/8-inch-thick slices white onion (from 1 large onion)


  1. Put beans, chiles and sugar in blender. Blend to coarse paste, adding water if necessary. Season to taste with salt and pepper.
  2. Warm big ungreased griddle or 2 large skillets over medium heat. Place 4 tortillas on griddle. Arrange 1/4 of cheese on each tortilla (keep cheese away from edges). Top with 1/4 of cilantro and 4 onion slices. Spread remaining 4 tortillas with bean mixture; turn over onto tortillas with cheese. Cook 2 minutes, or until cheese begins to melt, pressing down with spatula. Flip, and cook 2 minutes more, or until browned. Serve hot.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 452
  • Carbohydrate Content: 60 g
  • Cholesterol Content: 30 mg
  • Fat Content: 18 g
  • Fiber Content: 7 g
  • Protein Content: 14 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 471 mg
  • Sugar Content: 13 g