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- 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (can be fresh, frozen, or canned) - 1 red bell pepper, diced - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (or to taste) - Salt and freshly ground black pepper, to taste The main ingredients for spicy black bean quesadillas bring a burst of flavor. Black beans are rich in protein and fiber. Corn adds a sweet crunch. Diced red bell pepper gives color and a hint of sweetness. Red onion adds a sharp taste, while garlic gives depth. The spices, like cumin and paprika, give warmth and earthiness. Adjust the cayenne to your taste for more heat. - 2 cups shredded pepper jack cheese - 4 large flour tortillas Pepper jack cheese melts beautifully and adds a spicy kick. Flour tortillas are soft and easy to fold. They hold the filling well, making them perfect for quesadillas. You can also use corn tortillas for a gluten-free option. - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Garnishing with fresh cilantro adds a bright touch. The lime wedges bring a zesty flavor that enhances the quesadillas. Squeeze some lime juice over each slice for a fresh burst. These small touches make your meal feel special and complete. {{ingredient_image_2}} - Sautéing the red onion Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely chopped red onion. Sauté for about 2-3 minutes. Stir until the onion looks clear and smells good. - Adding garlic, red bell pepper, and corn Next, add the minced garlic, diced red bell pepper, and corn. Sauté for 2-3 more minutes. The veggies should be soft and bright. - Incorporating black beans and spices Add 1 can of rinsed black beans to the skillet. Then, sprinkle in ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir to mix everything well. - Cooking to perfection Cook this mixture for another 2-3 minutes. Make sure it heats through. Once it’s warm, remove it from the heat and let it cool slightly. - Assembling the quesadilla Heat a clean skillet over medium heat. Place one flour tortilla in the skillet. Sprinkle half a cup of shredded pepper jack cheese on one half of the tortilla. - Achieving the perfect golden brown crust Spoon the black bean mixture onto the cheesy half. Fold the tortilla in half. Cook for 3-4 minutes until the bottom is golden brown. Flip it and cook for another 2-3 minutes until both sides are crispy and the cheese melts. Repeat this step for the other tortillas. Slice the quesadillas into wedges. Add fresh cilantro on top and serve with lime wedges! To make your quesadillas pop, focus on spices. Ground cumin gives a warm flavor. Smoked paprika adds a nice depth. Cayenne pepper brings heat. Adjust the cayenne to fit your taste. Too much can overpower the dish. Always season with salt and black pepper to enhance the taste. To get crispy quesadillas, use medium heat. A hot skillet cooks the tortilla evenly. If you have a griddle, it can cook more quesadillas at once. Use olive oil for great browning. Just a little oil goes a long way. Flip the quesadilla carefully to avoid spills. Serve your quesadillas in wedges for easy eating. A sprinkle of fresh cilantro adds color. Lime wedges on the plate give a fresh zing. For extra flair, serve with salsa or guacamole. These pair well with the spice of the quesadillas. Enjoy the burst of flavors with each bite! Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs to enhance the flavor of your quesadillas. Fresh produce adds a vibrant taste and texture. Adjust Spice Levels: The cayenne pepper can be adjusted based on your heat preference. Start with a smaller amount and taste the filling before adding more to ensure it suits your palate. Perfectly Crispy Tortillas: For extra crispiness, lightly brush the tortillas with olive oil before cooking. This will help achieve a golden-brown finish and enhance the overall texture. Experiment with Cheese: While pepper jack cheese adds a nice kick, feel free to mix in other cheeses like cheddar or mozzarella for a different flavor profile and meltiness. {{image_4}} To make this dish dairy-free, try using plant-based cheese. Brands like Daiya or Violife offer great choices. These cheeses melt well and add a nice flavor. You can also add more veggies to the filling. Zucchini, spinach, or mushrooms work well and boost nutrition. If you need a gluten-free option, use gluten-free tortillas. Many stores sell them now. Look for brands made from rice or corn. They hold up well when cooked and taste great with the filling. You can adjust the heat to fit your taste. For more spice, add jalapeños or serrano peppers. You can mix them into the filling for extra flavor. If you prefer mild quesadillas, skip the cayenne pepper or use less. Bell peppers also add a nice crunch without much heat. To keep your quesadillas fresh, let them cool first. Wrap each quesadilla in foil or plastic wrap. Place them in an airtight container. They stay tasty in the fridge for about 3 to 4 days. For the best texture, use the oven. Preheat it to 350°F (175°C). Place the quesadillas on a baking sheet for about 10 minutes. This warms them through and keeps them crispy. If you need a quick option, use the microwave. Place a quesadilla on a microwave-safe plate. Heat it for about 30 to 60 seconds. The cheese will melt, but the quesadilla may get soft. To freeze quesadillas for later, let them cool completely. Wrap each one in plastic wrap and then foil. Place them in a freezer bag, and they can last up to 2 months. When you want one, take it out and thaw in the fridge overnight. Reheat in the oven or microwave. If using the oven, it may take about 15 minutes at 350°F (175°C) to heat through. Yes, you can make these quesadillas ahead. Cook them fully and let them cool. Then, store them in an airtight container in the fridge. They stay good for about three days. To reheat, use an oven at 350°F for about 10-15 minutes. This keeps them crispy. You can also cook them in a skillet for a few minutes on each side. These quesadillas pair well with many sides. You can serve them with: - Guacamole - Salsa - Sour cream - A fresh salad - Mexican rice Each adds flavor and balance to your meal. Choose your favorites for a tasty combo! To boost the heat, try these tips: - Use more cayenne pepper in the filling. - Add diced jalapeños for fresh heat. - Mix in sliced serrano peppers. - Serve with a hot sauce of your choice. Adjust to your taste and enjoy the extra kick! In this blog post, we explored making spicy black bean quesadillas. We covered main ingredients like black beans, cheese options, and garnishes. You learned step-by-step instructions for preparing the filling and cooking the quesadillas. Tips on flavor, cooking techniques, and presentation followed. We even discussed variations like vegan options and storage methods. In closing, this recipe is both fun and rewarding. You can easily customize it for your taste. Enjoy cooking and sharing these tasty quesadillas!

Fiery Spicy Black Bean Quesadillas

Delicious quesadillas filled with spicy black beans, corn, and pepper jack cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 can black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 whole red bell pepper, diced
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper
  • to taste salt and freshly ground black pepper
  • 2 cups shredded pepper jack cheese
  • 4 large flour tortillas
  • 2 tablespoons olive oil
  • to taste fresh cilantro, chopped
  • to taste lime wedges

Instructions
 

  • In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil shimmers, add the finely chopped red onion. Sauté for about 2-3 minutes, stirring occasionally, until the onion turns translucent and aromatic.
  • Incorporate the minced garlic, diced red bell pepper, and corn into the skillet. Continue to sauté for an additional 2-3 minutes until the vegetables are tender and vibrant in color.
  • Add the rinsed black beans, ground cumin, smoked paprika, cayenne pepper, salt, and freshly ground black pepper to the skillet. Stir well to combine and let cook for another 2-3 minutes, ensuring everything is heated through thoroughly. Once combined, remove from heat and set aside to cool slightly.
  • In a separate clean skillet or griddle, heat over medium heat. Place one flour tortilla in the heated skillet and sprinkle 1/2 cup of shredded pepper jack cheese over one half of the tortilla.
  • Generously spoon the prepared black bean mixture over the cheesy half of the tortilla, then carefully fold the tortilla in half to encase the filling. Cook for approximately 3-4 minutes, until the bottom side is golden brown and crispy. Flip the quesadilla and cook the other side for an additional 2-3 minutes, or until the cheese is perfectly melted and the tortilla is golden brown on both sides.
  • Remove the cooked quesadilla from the skillet and keep warm. Repeat the cooking process with the remaining tortillas and filling, adding a bit more olive oil to the skillet if necessary.
  • Once all quesadillas are cooked, slice them into wedges and garnish with a sprinkle of fresh chopped cilantro. Serve immediately with lime wedges on the side for an added burst of zesty flavor.

Notes

Serve with lime wedges for added flavor.
Keyword black beans, quesadillas, spicy, vegetarian