Black Bean Quesadilla


This simple, one-serving quesadilla came together out of hungry desperation.  It’s hearty and satisfying and delicious Mexican, granted it’s not entirely traditional due to its addition of pesto.  Regardless, the end result is a fresh and vibrant “fusion” quesadilla that’s perfect to eat whenever.

Unlike most quesadillas, this one is heated in the broiler, which achieves a much more uniformly crisped quesadilla.  Two reasons make broiling a superior method for cooking quesadillas.  First off, you use much less fat to crisp up the tortilla than you would if you pan fried.  Secondly, this is a great way to cook a large amount of quesadillas for a large crowd or party.  Granted, if you feel like pan frying, by all means go for it.

First, we start off by slathering a generous bit of spinach pesto on the tortilla, but you could use any sort of pesto you like.  I bet a red bell pepper pesto would be divine!


Then we slice some juicy tomatoes and layer those on.  A little bit of salt and ancho chili powder helps to get this party started.


Then some cheese, black beans, and–guess what–even more cheese!  I used a mix of Monterey and Colby, but jalepeno jack or some queso fresco would be equally delicious.  Maybe even a touch of mozzarella?  Go and be creative!


But now it’s time to fold and broil.  Rub on a bit of coconut oil to make sure things get golden crispy and delicious.


Slice and serve with some fresh and chunky tomato salsa.  Enjoy!


Inspired by the recipe for Black Bean, Jalapeno, and Mozzarella Quesadilla’s in The New Vegetarian Kitchen by Nicola Graimes.  Recipe for the spinach pesto can be found here,

Begin by preheating your broiler to high, with your rack in the middle.  Line a baking sheet with aluminum foil or parchment paper.  In a pot, heat up 1 1/2 cups black beans with one chopped up chipotle pepper.  Bring to a boil and let simmer.  Cut a flour tortilla in half and spread each half with spinach pesto.  Slice up a few cherry tomatoes into rounds and lay them down on one half.  Sprinkle the tomatoes with some kosher salt and a bit of ancho chili powder.  Sprinkle on some shredded cheese, layer on a generous scoop of some drained black beans, and layer on some more cheese.  Brush the top of the quesadilla with some melted coconut oil and place into the oven.  Broil for a minute or two, until golden and crisp.  Pull out of the oven, flip, and brush the other side with some more coconut oil.  Replace in the oven and broil until crisp and golden on the other side.  Slice in half and serve with some tomato salsa.  Enjoy!

Serves 1 with extra black beans (to make more quesadillas!)


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