Crunchy outside. Melty middle. The beans have officially stolen the show.
Inspired by Beth Moncel's Hearty Black Bean Quesadillas at Budget Bytes. This version uses Chica Celita's products and original instructions. Times are estimates. Image is an AI-generated serving suggestion.
- Mash half the beans in a bowl. Fold in the remaining beans, corn, cheese and seasoning.
- Spread one-quarter of the filling over half of each tortilla, then fold closed.
- Heat a little oil in a large skillet over medium-low heat. Cook one quesadilla at a time for 3–4 minutes per side, until crisp and the cheese has melted. Lower the heat if it browns too quickly.
- Rest for 1 minute, cut into wedges and serve with salsa. Add lime and sour cream if you like.
Little kitchen notes
Keep the salsa on the side for maximum crunch. Choose cheese made with vegetarian rennet if needed.
