Raise your hand if you’re a taco fiend! I could seriously eat tacos every single day and never get sick of them. Unfortunately, my family doesn’t always share my fervor. That means we have to mix it up so I can still get my taco fix while serving up something a little different for the family. That’s where these easy cheesy mini black bean quesadillas come into play. They are quick and easy to make and packed with that taco flavor. It’s a win-win.
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- 6” Flour Tortillas
- 15 oz. Can Black Beans
- 2-3 Cups of Cheese (Depending on how cheesy you like yours)
- ½ Cup Taco Seasoning of Choice (Like this one from Domestically Creative)
First, strain and rinse off your beans.
Add rinsed beans, cheese, and taco seasoning to a medium mixing bowl.
Next, toss ingredients to combine.
Step 4 (Stovetop Cooking)
To cook these on the stovetop, place a tortilla in a lightly greased frying pan over medium heat.
Add ½ cup of seasoned beans and cheese mix to half of the tortilla and fold in half.
Cook the quesadilla over medium heat 1-2 minutes per side or until each side is lightly browned.
Step 7 (Oven Cooking)
To cook your quesadillas in the over, pre-heat it to 350º F and line a large baking sheet with parchment paper.
Next, add your filled and folded quesadilla to the pan and bake 10 minutes until the sides are browned.
Lastly, cut quesadillas into fourths and serve warm with sour cream or salsa for dipping.
I love the crunch followed immediately by the creamy inside with every bite of these easy cheesy mini black bean quesadillas. We usually have them for lunch but they also make a great party or game day appetizer. Now you can still get your taco fix without boring your family. These delicious babies are freezer-friendly too! Store them in a gallon freezer bag for up to 2 weeks. Then pull out and microwave for 2 minutes per whole quesadilla as needed. One warning for you: freezing and microwaving these makes the quesadillas lose their crispiness on the outside. They are still totally delicious, of course.
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