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Black Bean and Fresh Salsa Quesadillas

July 28, 2014

These are very tasty vegetarian quesadillas. I cooked them on the grill and served them with grilled summer squash.


Black bean paste:

1 1/2 cups cooked black beans (from a can, or leftovers from Slow Cooker Black Beans)

1 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp cayenne pepper

small bunch chopped cilantro (leaves and stalks), about 1 oz.

juice of 1 lime

1/4 tsp salt

Fresh salsa:

1/2 small red onion, thinly sliced

1/2 Tbsp white wine vinegar

3 green onions, thinly sliced

5 medium tomatoes, diced

1 garlic clove, pressed

1 mild fresh red chile, finely diced (I used a seeded serrano pepper instead)

small bunch of finely chopped cilantro (leaves and stalks), about 1 oz.

3/4 tsp salt

juice of 1/2 lime


2 ripe avocados, diced

8 small corn tortillas (or more–I had a lot of leftover ingredients, but no more tortillas)

3/4 cup sour cream

1 cup grated sharp cheddar cheese

6 Tbsp drained and chopped pickled jalapenos


Make the bean paste by processing all the ingredients in a food processor until they form a rough paste.

Make the salsa by soaking the onion in the vinegar for a few minutes, then adding the rest of the ingredients.

Prepare a barbecue or griddle pan (or heat the oven).

Spread bean paste on a tortilla, leaving a space clear around the edge. Spread with sour cream, cheddar, some salsa, avocado, and jalapenos. Spread bean paste on a second tortilla and use it to top the first. (Or, put the toppings only on half the tortilla and fold it over. I couldn’t do this with my small tortillas without breaking them.)  Repeat with the remaining tortillas.

Heat on a barbecue or grill pan or in the oven for a few minutes per side, until the inside is warm, the cheese is melting, and the tortilla is slightly charred. Serve with the extra salsa and avocado.

preparing quesadillas

(Recipe adapted slightly from Plenty by Yotam Ottolenghi)

If you have some ingredients left over, they are worth saving to make Migas for breakfast in the morning.



From → Main Dishes

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