Crispy, cheesy and packed with bold flavor, these sheet-pan black bean quesadillas make an easy dinner for two with all the fresh toppings that make every bite better.
Ingredients
- 2 T. olive oil
- 3 T. finely chopped
- ½ t. kosher salt
- 1 T. taco seasoning
- 8 ounces canned black beans, drained, rinsed
- 2 large tortillas, lightly warmed
- ¾ to 1 c. shredded Mexican blend or cheddar cheese
- Shredded lettuce
- Chopped Tomato
- Avocado slices
- Green onions, sliced
- Pico Sauce
- Sour cream
- Cilantro leaves
- Lime wedges
Instructions
- Preheat the oven to 400 degrees.
- Heat 1 T. olive oil in a small fry pan and add the onions. Slowly sweat the onions then add the add salt, taco seasoning, and black beans. Mix well. Using a fork, mash at least half the beans to add creaminess but keep half the beans whole to add texture. Remove from the heat. Stir in the cheese.
- Brush a baking sheet with the remaining olive oil and lay the tortillas on the greased sheet. Top each with half of the bean mixture then fold over to form semicircle shapes.
- Bake the tortillas in the preheated oven for 15 minutes then turn over and bake for an additional 10 minutes or until the tortillas are crispy.
- Place one tortilla on each of two plates and cut the quesadillas into four pieces each. Top with lettuce, chopped tomatoes, avocado slices, green onions, pico, sour cream, cilantro, and lime wedges. Serve immediately.
Serves two.
