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Black Bean Quesadillas

This recipe for black bean quesadillas was provided to us by our friends at the Zen of Slow Cooking. You can make the black beans in your slow cooker or pressure cooker ahead of time, and store in the fridge or freezer so you’ll have the makings for super-fast quesadillas whenever you need to get dinner done in a hurry.

The original recipe for these quesadillas uses Zen’s Southwest Fiesta spice blend, but we’ve adapted it here to use pantry ingredients you may already have on hand. Zen also notes that you can use the bean filling for taco salad, chili, buddha bowls and more.

Ingredients

Serves 6

  • 1 cup (8oz) dried black beans, rinsed and picked over (or  two 15-ounce cans black beans, rinsed and drained)
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 1 1/2 cups water (or 1 cup water if using canned beans)
  • 1/2 tsp salt
  • Olive oil spray
  • 12 flour tortilla
  • 3 cups Mexican blend cheese, shredded
  • 2 cups tomato sauce

Instructions

Slow Cooker: 

  1. Add the beans, spice blend, water, & salt to the cooker
  2. Cover and cook on LOW: 8 – 9 hours or HIGH: 3 – 4 hours. (If using cooked, canned beans reduce cook time on LOW to 3-4 hours or HIGH 2 hours
  3. For Quesadillas: Heat a skillet on medium & spray with olive oil
  4. Place a tortilla into the skillet; sprinkle 1/2 cup of cheese on top; 1/2 cup of the cooked black beans; & 1/3 cup of tomato sauce
  5. Top with a second tortilla and cook until cheese is melted on the underside (2 minutes), then flip onto the other side to cook for a further 2 minutes before serving.

Pressure Cooker:

  1. Add the beans, spice blend, water, & salt to the cooker
  2. Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 25 minutes. (If using cooked, canned beans reduce cook time to 6 minutes)
  3. Allow to Natural Pressure Release
  4. For Quesadillas: Heat a skillet on medium & spray with olive oil
  5. Place a tortilla into the skillet; sprinkle 1/2 cup of cheese on top; 1/2 cup of the cooked black beans; & 1/3 cup of tomato sauce
  6. Top with a second tortilla and cook until cheese is melted on the underside (2 minutes), then flip onto the other side to cook for a further 2 minutes before serving.

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