For me black black beans are my favorite bean loaded with protein, so you won't hear any complaints out of me. Black bean quesadillas are easy to make and really versatile. The recipe below is delicious as is, but another tasty option is to add one small can of drained Mexicorn.
The Mexicorn adds a nice touch of sweetness to the mix. My kids prefer them plain with just black beans and cheese, but If I'm making quesadillas for my husband and I, we love the
addition of Mexicorn and pepper jack cheese. The pepper jack gives the filling a little bit of a kick.
This recipe is super easy to make, and you don't even have to heat the beans first. Just mix all the filling ingredients together and start assembling and cooking the quesadillas. If you're not really in a mood to cook, but still need to get dinner on the table I hope you'll try Bush's Black Bean & Cheese Quesadillas. Enjoy!
Black Bean & Cheese Quesadillas
2 - (15 ounce) cans BUSH’S Black Beans, drained
1 1/2 - cups salsa, mild or spicy
1/2- teaspoon ground cumin
2 - cups shredded Colby Jack, Monterey Jack, Pepper Jack or Mexican cheese blend
8 - (8-inch) flour tortillas
sour cream, guacamole and salsa for garnish
Empty one can of beans into a bowl and mash gently with a potato masher or the back of a fork. Mix in remaining can of whole beans, 1 cup of salsa and cumin.
Spread mixture evenly on 4 tortillas; top each with cheese. Cover with remaining tortillas.
Heat a 10-inch skillet over medium heat. Cook quesadillas 2-3 minutes per side or until golden and crispy.
Cut into wedges and serve with remaining salsa, sour cream and guacamole on the side for dipping. I added a side of Cilantro Lime Rice to complete the meal.
Recipe courtesy of Bush's Beans
This is a sponsored post. I am a brand ambassador for Bush’s Bean. The opinions stated above are entirely my own.