Sometimes the best meals are the simplest. These cheesy black bean quesadillas are crisp on the outside, gooey in the middle, and ready in minutes. With seasoned black beans (we like the ones from Heyday) and melty cheese folded into fresh corn tortillas, they’re an easy weeknight fix, a perfect after-school snack, or a late-night bite that never disappoints.
Neutral cooking oil
½ cup Queso Oaxaca, queso Chihuahua, or any melty cheese such as mozzarella, grated
½ cup black beans, drained
Salsa, for serving
Brush a bit of water on each side of the tortillas.
Preheat a lightly oiled comal, griddle, or large skillet over medium-low heat. Place the tortillas on the pan without overlapping to warm (depending on the size of your pan, you may want to work in batches). Flip them so the warmed sides are facing up, and top each tortilla with a quarter of the cheese.
When the cheese begins to melt, top each tortilla with a quarter (⅛ cup) of the beans. Fold the tortillas over to create a half-moon shape and cook for another minute to fully melt the cheese and create a bit of a crispy crust on the outside.
Remove from the heat and serve with the salsa.
