Black Bean Quesadilla Recipe

Black Bean & Veggie Quesadillas With Tomato & Avocado Salsa

I told you guys in a previous post how much I love Mealime. It has seriously revolutionized the way I think about meal planning, grocery shopping, and cooking. The app has so many recipes to choose from, and they’re conveniently broken down into subcategories, making it super easy to find recipes based on food preferences. Even though I find myself with more time to cook, I still gravitate toward the quickest and easiest meals. That’s why I’m so in love with Mealime. I can eat healthy meals in about half an hour without worrying about food waste. Win, win, win! Anyway, this recipe has been on heavy rotation in my kitchen, because who doesn’t love a delicious quesadilla? Try this!

Black Bean & Veggie Quesadillas With Tomato & Avocado Salsa


Serves 4

  • 2 avocados
  • 1 can (15 oz) black beans
  • 1 (8 oz) block cheddar cheese
  • 1 small bunch cilantro
  • 2 jalapeño peppers
  • 4 large flour tortillas
  • 1 lime
  • 2 red bell peppers
  • 1 medium red onion
  • 4 tomatoes
  • black pepper
  • chili powder
  • ground cumin
  • extra virgin olive oil
  • salt


  1. Wash and dry tomatoes, jalapeños, and cilantro.
  2. Medium dice and transfer tomatoes to a medium bowl. Seed, mince, and add ½ of the jalapeños to bowl (save the rest for the quesadilla filling). Halve and pit avocados; scoop out the flesh, medium dice, and add to bowl. Shave the cilantro leaves off the stems, mince the leaves, and add ½ to bowl (save the rest for the quesadilla filling). Peel, small dice onion, and add ½ to bowl (save the rest for the quesadilla filling).
  3. Drizzle ingredients in bowl with olive oil and lime juice; season with salt and pepper. Mix to combine and set aside.
  4. Heat a skillet over medium heat. Wash, seed, and small dice bell peppers.
  5. Coat bottom of skillet with oil. Add remaining onion, jalapeño, and bell pepper. Stirring frequently, cook until vegetables have softened, 3-4 minutes.
  6. Drain and rinse beans.
  7. Add beans and remaining cilantro to skillet. Then season with chili powder, cumin, salt, and pepper. Stir and cook until beans are warmed through, 2-3 minutes. Transfer to a bowl.
  8. Grate 2 cups of cheddar.
  9. Wash and dry skillet. Heat over medium heat.
  10. Place tortillas on a flat surface. Layer on half of each tortilla with an eighth of the cheese, a quarter of the bean mixture, and another eighth of the cheese. Fold tortillas over to close.
  11. Coat skillet with oil. Place 2 of the quessadillas in the skillet, straight edges next to each other. Cook until golden brown on both sides and cheese is melted, 2-3 minutes per side. Repeat with remaining 2 quesadillas.
  12. Transfer to a cutting board and cut into wedges.
  13. To serve, place quesadilla on a plate and serve with salsa.

Try This—5 Vegetarian Recipes to Make While Self-Isolating

We have a lot of time on our hands. Self-isolating can be a drag, but fortunately, there are a ton of recipes we still haven’t tried. You remember, right? Remember all those recipes that you pinned to your Pinterest boards? The ones that you swore you’d try if only you had the time? Well, here we are! While scrolling through my own Pinterest boards, I found some yummy recipes that I just had to share with you. You must try this!



Tofu Bacon, Lettuce, and Tomato Sandwich



Try This—Spiced Chickpeas With Harissa and Tamarind

I’m going to go out on a limb here and say that I’ve found my new favorite condiment. Can we talk about harissa?! If you haven’t heard of it yet, just know that this spicy, North African sauce is totally helping me kick my sriracha habit.

I can literally smear sriracha on just about anything. From halloumi sandwiches to vegetarian BLTs, to spicy honey glazed cauliflower, sriracha has always been my secret weapon. Now harissa is quickly becoming my go-to ingredient for everything. And when I say everything, I do mean errrrrthing. If you’re new to the harissa game, pick up a jar of this versatile deliciousness immediately. And for those of us that have gone beyond the classic harissa and couscous combo, this spiced chickpea recipe from One Green Planet does not disappoint! You must try this!

Spiced Chickpeas With Harissa and Tamarind


  • 2 tablespoons olive oil (or coconut oil)
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon ground cumin
  • 1 small red onion, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon minced garlic
  • 4 teaspoons harissa paste
  • 1/2 teaspoons smoked paprika (or to taste)
  • 1 teaspoon Aleppo pepper, optional
  • 2-3 teaspoons tamarind paste
  • 2-2 1/2 cups cooked chickpeas (or 1 15-oz canned chickpeas, drained)
  • 1/4 cup water
  • Salt to taste


  1. Heat olive oil in a skillet or saucepan over medium-high heat.
  2. Add mustard seeds when oil is hot, stir and cook for about a minute until seeds start popping.
  3. Add cumin, onions and tomato paste and cook for a minute or two until onions start to soften.
  4. Add garlic, harissa, and cook for another minute or so.
  5. Stir in tamarind, and paprika, Aleppo pepper and chickpeas and water, mix well to coat.
  6. Lower heat and cook for three to five minutes or until chickpeas are warmed through.
  7. Season with salt to taste.

Try This— 7 Naan Pizza Recipes for an Easy Weeknight Meal

In the spirit of easy lunches, and even easier weeknight dinners, I present to you my favorite naan pizza recipes! In case you didn’t know, naan bread makes the perfect no-fuss pizza crust. All you have to do is load up the toppings and you’re in pizza nirvana in under 15 minutes. You must try this!!!








Try This— Maple Ginger Glazed Carrot Pancakes With Salted Sour Cream

I’m always looking for a reason to eat sour cream by the spoonful. I revisited this maple ginger  glazed carrot pancakes recipe I shared with you a while back, because I thought I might have the opportunity to scratch that sour cream itch. Anyway, whether you choose to stick with my original savory yogurt condiment, or decide to live like a rebel and slather this in salted sour cream, you will not be disappointed.

For your convenience, you’ll find the original recipe below. Just replace the yogurt with sour cream, and voila! Even though I originally made this for Easter a couple of years ago, this recipe is the perfect addition to any brunch menu! You must try this!



  • 4 large eggs, beaten to blend
  • 1 pound carrots (about 8 medium), peeled, coarsely grated
  • ⅓ cup chopped fresh cilantro
  • ¼ cup chickpea flour
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons (or more) olive oil, divided
  • 1 cup plain whole yogurt
  • 1 cup spicy greens (such as baby mustard greens, watercress, or arugula)
  • 1 tablespoon fresh lemon juice
  • Flaky sea salt


  • 1/4 cup dark maple syrup
  • 1 tbsp ginger, peeled and grated
  • 2 tsp cider vinegar
  • 2 tbsp butter


  • Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.
  • Heat 2 tbsp oil in a large nonstick skillet, over medium-high heat. Scoop two ½-cupfuls of carrot mixture into skillet, pressing each to ½” thickness.
  • Cook, rotating skillet occasionally for even browning, until pancakes are golden brown, about 3 minutes per side.
  • Transfer to paper towels to drain. Repeat to make 2 more pancakes, adding more oil to skillet if needed.
  • for the maple ginger glaze, melt the butter in a small saucepan over medium heat. Add the grated ginger, cider vinegar, and maple syrup. Allow the mixture to start to boil before removing from heat (1-2 minutes)
  • Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 Tbsp. oil; season with kosher salt and pepper.
  • To serve, drizzle carrot pancakes with the maple ginger glaze and serve with salad and salted yogurt, seasoned with sea salt and more pepper.

***Use a nonstick skillet! I can’t stress that enough. I tried making these in a cast iron skillet and it was a tiny catastrophe.

***The pancakes themselves can be slightly on the bland side, so spice away. Experiment and be creative! Some folks even throw curry in the mix. If you do that, I’d probably skip the maple ginger glaze.

***If you like the idea of salted yogurt, try these other savory yogurt recipes.

adapted from bon appetit