Cheddar and Monterey Jack Black Bean Quesadilla with Roasted Vegetables Recipe
This classic Quesadilla recipe features a delightful combination of sharp cheddar and Monterey Jack cheeses, complemented by black beans, red bell pepper, scallions, corn, and jalapeños all folded inside warm flour tortillas. Perfectly cooked in a cast iron skillet until golden and melty, these quesadillas are served with your choice of salsa, pico de gallo, guacamole, sour cream, and fresh cilantro for a flavorful and satisfying meal or snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 quesadillas 1x
- Category: Snack
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Quesadilla Ingredients
- 8 (8-inch) flour tortillas
- 1½ cups grated sharp cheddar cheese
- 1½ cups grated Monterey Jack cheese
- ¾ cup cooked black beans (drained and rinsed)
- ½ red bell pepper (stemmed, seeded, and diced)
- 4 scallions (thinly sliced)
- ½ cup corn kernels (thawed if frozen)
- 2 jalapeño peppers (thinly sliced)
Serving Accompaniments
- Homemade Salsa or Salsa Verde
- Pico de Gallo
- Guacamole
- Sour cream
- Chopped fresh cilantro
Instructions
- Prepare Tortillas and Cheese: Lay the tortillas flat on a clean work surface to prepare for filling. In a medium bowl, combine the grated sharp cheddar and Monterey Jack cheeses, tossing them together evenly.
- Fill the Tortillas: Sprinkle half the combined cheese evenly over one half of each tortilla, leaving the other half bare. Distribute the black beans, diced red bell pepper, scallions, corn kernels, and sliced jalapeños evenly on top of the cheese. Then, sprinkle the remaining cheese over the vegetables. Fold the bare half of each tortilla over the filled side, creating a half-moon shape to encase the fillings.
- Heat the Skillet: Place a dry cast iron skillet over medium-low heat and allow it to warm up thoroughly. This method ensures even cooking and prevents burning.
- Cook the Quesadillas: Add two quesadillas to the hot skillet and cook until the cheese melts and the tortillas turn golden brown and crispy, about 1 to 2 minutes per side. Adjust the heat down if the tortillas are browning too quickly before the cheese melts to ensure perfect results. Repeat this process with the remaining quesadillas.
- Serve: Slice the cooked quesadillas into wedges and serve immediately with your choice of homemade salsa or salsa verde, pico de gallo, guacamole, sour cream, and sprinkled fresh cilantro for added flavor and garnish.
Notes
- Use medium-low heat to prevent burning the tortillas while ensuring the cheese melts completely.
- Feel free to customize the fillings by adding cooked chicken, beef, or other vegetables like mushrooms or spinach.
- For a crispier texture, press down gently on the quesadilla with a spatula while cooking.
- To save time, assemble all quesadillas before cooking, but cook them in batches for even heat distribution.
- Leftover quesadillas can be reheated in a skillet or oven to retain crispiness.
Keywords: quesadilla, Mexican, snack, cheese quesadilla, black beans, vegetarian, easy recipe, skillet cooking
