43 minutes•Easy•Serves 2

Quick Quesadillas with Black Beans and Salsa

Name: Quick Quesadillas with Black Beans and Salsa
Prep time: 35 min
Cook time: 8 min
Total time: 43 min
Yield: 2
Cuisine: Mexican-inspired
Ingredients: 2 Flour tortillas; 1/2 cup Canned black beans; 1/2 cup Shredded cheddar cheese; 1/4 cup Salsa; 1 teaspoon Olive oil

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By @chef10

A super quick and easy lunch that's totally customizable. Perfect for a fast and satisfying meal.

Recipe Rating

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Ingredients

●2 Flour tortillas
●1/2 cup Canned black beans
●1/2 cup Shredded cheddar cheese
●1/4 cup Salsa
●1 teaspoon Olive oil

Instructions

1
Heat olive oil in a skillet over medium heat.
2
Place one tortilla in the skillet.
3
Sprinkle black beans and cheddar cheese evenly over the tortilla.
4
Spoon salsa over the cheese.
5
Top with the second tortilla.
6
Cook for 2-3 minutes per side, or until golden brown and the cheese is melted.
7
Remove from skillet and cut into wedges. Serve immediately.

Recipe details

Cuisine: Mexican-inspired
Category: Main course
Preparation: 35 minutes
Cooking: 8 minutes

Estimated total: 43 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.

How these estimates were calculated

Gather ingredients: 5 min planning allowance (simple_prep)
Heat skillet: 3 min planning allowance (pan_preheat)
Add olive oil: 2 min planning allowance (transfer)
Place first tortilla: 2 min planning allowance (transfer)
Sprinkle beans and cheese: 5 min planning allowance (assemble)
Spoon salsa: 5 min planning allowance (assemble)
Top with second tortilla: 5 min planning allowance (assemble)
Flip tortilla: 2 min planning allowance (transfer)
Remove from skillet: 2 min planning allowance (transfer)
Cut into wedges: 5 min planning allowance (simple_prep)
Serve immediately: 2 min planning allowance (garnish)
Gather ingredients and drain black beans
Heat skillet over medium heat
Add olive oil to skillet
Place one tortilla in the skillet
Sprinkle black beans and cheddar cheese evenly over the tortilla
Spoon salsa over the cheese
Top with the second tortilla
Cook first side until golden brown
Flip the quesadilla
Cook second side until golden brown and cheese is melted
Remove quesadilla from skillet
Cut quesadilla into wedges
Serve immediately

Flour tortillas: USDA tortilla portion weight
Using shelf stable flour tortillas as a generic equivalent.
Canned black beans: USDA cup portion weight
Matched to canned black turtle beans.
Shredded cheddar cheese: USDA cup, shredded portion weight
Matched to low fat shredded cheddar cheese.
Salsa: USDA cup portion weight
Matched to ready-to-serve salsa.
Olive oil: USDA tsp portion weight
Matched to olive oil, salad or cooking.

Flour tortillas: 98 g · USDA reference 167535
Canned black beans: 120 g · USDA reference 175188
Shredded cheddar cheese: 56.5 g · USDA reference 173439
Salsa: 64.75 g · USDA reference 174524
Olive oil: 4.5 g · USDA reference 171413

quesadillas · black beans · cheddar · salsa

Estimated nutrition per serving

278 calories · 14.9 g protein · 36.8 g carbohydrate · 8.2 g fat · 5.9 g fiber · 1071 mg sodium

Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.

Recipe Context

This recipe was created with the following context in mind:

Monday

lunch

winter