Equipment
* optional
Ingredients
Filling
- 60 g canned black beans, rinsed and drained
- 50 g sharp cheddar cheese, grated
Assembly
- 1 flour tortilla, 8-inch to 10-inch diameter
- 5 g unsalted butter, room temperature
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 524 kcal
- Protein
- 19 g
- Carbohydrates
- 38 g
- Fat
- 33 g
- Fiber
- 6 g
- Sugar
- 2 g
- Sodium
- 1217 mg
- Saturated Fat
- 15 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 12 mg
- Potassium
- 292 mg
- Calcium
- 446 mg
- Iron
- 2.8 mg
- Magnesium
- 71 mg
- Phosphorus
- 399 mg
- Zinc
- 3.0 mg
- Vitamin A
- 191 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.18 mg
- Niacin
- 2.0 mg
- Folate
- 98 mcg
- Water
- 47 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the black beans in a strainer and rinse under cold water. Let them drain thoroughly to remove excess moisture.
Using a box grater, shred the sharp cheddar cheese. Freshly grated cheese melts much smoother than pre-packaged shredded varieties.
Lay the flour tortilla flat on a clean cutting board. Sprinkle half of the grated cheddar over one half of the tortilla. Evenly distribute the drained black beans over the cheese, then top with the remaining cheese. Fold the empty half of the tortilla over the filling to create a half-moon shape.
Place a skillet over medium heat and melt the butter until slightly foaming but not brown.
Carefully transfer the folded quesadilla into the skillet. Cook for about 2 minutes until the bottom is golden brown and crispy. Use a spatula to carefully flip the quesadilla, and cook for another 2 minutes on the other side.
Remove the quesadilla from the skillet and place it on a cutting board. Let it rest for 1 minute so the cheese sets slightly, then use a knife to slice it into three wedge pieces before serving.
Chef's Notes
- For enhanced flavor, toss the drained black beans with a pinch of cumin, smoked paprika, and garlic powder before assembly.
- Layering cheese on both the bottom and top of the beans acts as a culinary glue, ensuring the quesadilla holds together securely when flipping and eating.
- While butter yields a delightfully rich and golden crust, using a dry, ungreased cast-iron skillet creates a more authentic, charred exterior resembling traditional Mexican street food.
Storage
Refrigerator: 3 days — Store wrapped tightly in foil or an airtight container.
Freezer: 1 month — Freeze assembled but uncooked, separated by parchment paper.
Reheating: Reheat in a dry skillet over medium-low heat until the exterior is crispy and the cheese is fully melted. Avoid microwaving to prevent a soggy tortilla.
Troubleshooting
Tortilla burns before the cheese melts inside
Cause: The heat of the skillet was too high
Fix: Lower the heat immediately, flip the quesadilla frequently, and cover the pan with a lid to trap ambient heat and melt the cheese
Prevention: Cook on medium to medium-low heat to give the cheese ample time to melt while the exterior toasts slowly
Quesadilla is soggy and not crisp
Cause: Beans were not drained properly or heat was too low
Fix: Increase heat slightly and continue toasting until the exterior crisps up
Prevention: Ensure beans are thoroughly drained and patted dry if necessary. Ensure pan is fully preheated before adding the quesadilla
Cultural Context
The quesadilla traces its roots to colonial Mexico, evolving from the traditional indigenous staple of a corn tortilla folded around native squash or Oaxaca cheese. While authentic central and southern Mexican versions predominantly use corn tortillas and specialized melting cheeses, the flour tortilla and cheddar variation has become a beloved cornerstone of Tex-Mex and northern Mexican cuisine. This simple dish represents a beautiful historical convergence of indigenous American agriculture, represented by the beans, and introduced European dairy.
