Crispy Toasted-Cheese Black Bean Quesadillas

A delicious quesadilla recipe with a layer of lacy, cheesy goodness. The cheese is built directly into the recipe by crusting one side of each quesadilla. Served with sour cream and hot sauce.

By 177milkstreet

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 2 15½-ounce cans black beans
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.25 teaspoon Kosher salt
• 0.25 teaspoon ground black pepper
• 2 tablespoons cider vinegar
• 1.5 cups Monterey Jack or sharp cheddar cheese
• 0.25 cup pickled jalapeños
• 0.25 cup fresh cilantro
• 4 10-inch flour tortillas
• 0.75 cup Monterey Jack or sharp cheddar cheese
• 0.75 cup Monterey Jack or sharp cheddar cheese
• 1 to serve cilantro leaves
• 1 to serve sour cream
• 1 to serve hot sauce

Instructions

1. In a large microwave-safe bowl, stir the beans, cumin, coriander and ¼ teaspoon each salt and pepper. Cover and microwave on high until hot, 3 to 3½ minutes, stirring once.
2. Stir in the vinegar, then mash until smooth. Cool completely.
3. Stir in half the cheese, the pickled jalapeños and cilantro; taste and season with salt and pepper.
4. Divide the filling among the tortillas, spreading it over half the surface. Fold the unfilled side over the filling; press to seal.
5. Set a 12-inch nonstick or cast-iron skillet over medium. Evenly sprinkle half of the remaining cheese into pan; when it begins to melt, place 2 quesadillas directly on top, folded sides facing in.
6. Cook until the cheese on the bottom has formed a golden brown crust, about 5 minutes. Using a spatula, flip each quesadilla; cook until the second sides are spottily browned, 1 to 2 minutes. Transfer to a cutting board.
7. Cook the remaining cheese and quesadillas in the same way.
8. Cut each in half and serve with cilantro, sour cream and hot sauce.