Beef and Black Bean Quesadillas
Beef and Black Bean Quesadillas
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Beef and Black Bean Quesadillas are on regular rotation in my house. They’re not only quick and easy but tasty, family-approved and customizable. I like to use cheddar cheese and load mine up with fresh cilantro. But Monterey jack, spicy Mexican blend, or mozzarella cheese are also great options. Go ahead and be adventurous with the toppings too. Sour cream and salsa are always family favourites but also try diced avocado, taco sauce, pickled jalapeños, green onion…and the list goes on. But that’s what makes it fun and perfect for the whole family.
There’s a huge variety of tortillas available too. I like the flour and corn blend while my husband prefers plain flour. These are the basic options, you may want to try a multigrain, garden vegetable or sun-dried tomato tortilla. Again, there are lots of options to please everyone.
The black beans extend the ground beef, making these budget-friendly too. You can easily cut back on the ground beef further and sub in a few more black beans. I like just enough to give a little texture, fibre and added nutrition. I use drained and rinsed canned black beans out of convenience but you can certainly cook your own dried beans, which will reduce the cost further. Beef and Black Bean Quesadillas are a great weeknight meal for the whole family no matter how you stack them up. You’ll want them on regular rotation, enjoy!
Author:Â Compelled to Cook
Beef and Black Bean Quesadillas
Ingredients
- 1 tbsp canola oil plus more for tortillas
- 1 pound lean ground beef
- 1/2 cup diced green pepper
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 cup water
- 4 tbsp taco seasoning or 35g pkg
- 1/4-1/2 tsp red pepper flakes
- 3/4 cup canned black beans, drained & rinsed
- 1/2 cup corn niblets
- 4 10" tortillas
- 2 cups grated cheddar cheese about 8 ounces
- as needed chopped fresh cilantro optional
- as needed salsa optional
- as needed sour cream optional
Instructions
- Heat oil in a medium skillet, add beef and cook until just starting to brown, breaking up larger pieces as it cooks. Drain or dab out any excess fat.
- Add green pepper, onion and garlic. Continue to cook for 2-3 minutes until vegetables start to soften and beef is fully browned and cooked through.
- Stir in water, taco season, and red pepper flakes. Cook over medium until liquid has evaporated, about 8 minutes.
- Stir in black beans and corn and heat until warm. Adjust salt to taste.
- Heat a large skillet over medium heat and drizzle in 1/2 tsp of oil. Add one tortilla and sprinkle the entire tortilla with 1/2 cup of grated cheddar cheese (about 2 ounces). Spread approximately 1 cup of beef mixture evenly over half of the cheese-covered tortilla.
- Allow to cook until the bottom of the tortilla is golden and the cheese is melted. Fold the tortilla in half and press gently to hold it together. Remove to a cutting board and cut into 3 wedges. Repeat with remaining tortillas and serve immediately with your favourite garnishes like sour cream and salsa.
Notes
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