Crispy Black Bean and Cheese Quesadillas
Mashed-bean filling that won't fall out, crisped in butter on a cast-iron skillet.
Method · 9 steps
- 1
In a bowl, place half the drained black beans and smash with a fork into a coarse paste — this is the binder.
- 2
Add remaining whole beans, jalapeno, scallions, cilantro, lime juice, cumin, smoked paprika, garlic powder, and salt. Stir to combine.
- 3
Shred both cheeses from blocks yourself — pre-shredded cheese has anti-caking starch that prevents the melt you want.
- 4
Lay a tortilla flat. Spread 1/4 of the bean mixture evenly over half the tortilla, leaving a 1/2-inch border. Top beans with 1/2 cup mixed cheese. Fold the empty half over to form a half-moon. Repeat for 4 quesadillas.
- 5
Heat a cast-iron or heavy skillet over medium. Add 1 tbsp butter and swirl to coat.
- 6
Once butter foams, add a quesadilla. Cook 3 minutes undisturbed until the bottom is deeply golden — lift a corner to check. Flip carefully with a wide spatula.
- 7
Cook the second side 2-3 minutes until golden and cheese is fully melted inside. Transfer to a cutting board.
- 8
Wipe the pan with a paper towel between quesadillas. Add fresh butter each round. Rest 2 minutes before cutting — cheese needs to set or it'll pour out.
- 9
Cut each into 3 wedges with a sharp knife or pizza cutter. Serve with sour cream and salsa.
Chef's notes
- →Shred the cheese from a block. Pre-shredded bags are coated in anti-caking powder and don't melt into a molten pool.
- →Butter not oil — butter browns the tortilla and adds flavor oil can't.
- →Let quesadillas rest 2 minutes before cutting. Cheese needs to set or you get the molten-explosion problem.
Storage
Best fresh. Leftovers 2 days — re-crisp in a dry skillet over medium, never the microwave.
