Turnip the Oven

Simple creative food

  • About
    • About Me
    • Contact
  • Books
  • Press
  • Recipes

Cuban Black Bean Quesadillas

September 10, 2015

black bean quesadillas

I’ve been hearing rumors that this winter is going to be even worse than last year. It’s kind of hard to believe, isn’t it? We got so much snow that our roof started leaking in two places, and it seemed like once a week Owen’s daycare was cancelled and either Alex or I had to stay home from work to take care of him.

One of the only things to do when you are snowbound is cook, obviously. What better time is there to actually use that waffle machine, or make homemade bread, or perfect your chocolate chip cookie recipe? During Snowmageddon, my friend Jess taught herself how to make soup dumplings like a pro.

During one of our biggest snowstorms last year, I finally got around to making a recipe I had saved from Cook’s Country months earlier. It caught my eye because I knew Alex would love it, and because it seemed sort of genius: all the flavors of a Cuban sandwich toasted up in a quesadilla. It ended up being one of Alex’s favorite things I have ever made, and it quickly earned a spot in our regular weeknight rotation.

black bean quesadillas

The original recipe is made with sliced ham and turkey, which aren’t exactly the pinnacle of healthfulness. Recently, I decided to see if I could adapt it as a vegetarian recipe. In place of the deli meat I used black beans, and I traded the white flour tortillas for whole wheat. I also used (gasp!) low fat mayonnaise. Usually I would turn up my nose, but it this case there are so many other flavors going on that you don’t notice, so why not save the calories?

These Cuban black bean quesadillas are the first recipe in a new category I’ll be featuring on my blog: Weeknight. I work two days a week in Manhattan, leaving our house at 7:30am and not returning until close to 7pm. The recipes in this category will be ones that I legitimately make on those nights—extra quick and simple, and using only basic ingredients. I hope you enjoy them. If I can do it, you can do it!

black bean quesadillas

black bean quesadillas
Print

Cuban Black Bean Quesadillas

These easy quesadillas are a perfect weeknight meal or game day snack! You can prepare the relish up to three days ahead.
Servings 4
Author Turnip the Oven

Ingredients

  • 3/4 cup finely chopped dill pickles
  • 1/3 cup pickled banana pepper rings patted dry and finely chopped
  • 1/3 cup yellow mustard
  • 3 tablespoons low-fat mayonnaise
  • 1/4 teaspoon freshly ground black pepper
  • 6 whole wheat tortillas 8-inch
  • 1 can black beans 15-ounce, rinsed and drained
  • 6 thick slices deli Swiss cheese
  • 2-3 tablespoons vegetable oil

Instructions

  1. Combine the pickles, banana peppers, mustard, mayonnaise, and pepper in a small bowl.
  2. Spread about 1 1/2 tablespoons of relish over half of each tortilla, leaving 1/2-inch boarder around the edge. Top the relish side of each tortilla with about 1/3 cup black beans and one slice of cheese (tear the cheese as needed to make it fit). Fold the tortilla over the filling and press to seal.
  3. Heat 1 tablespoons of the oil in a large, non-stick skillet over medium heat until shimmering. Add 2 quesadillas and cook until golden brown and crispy, about 2 minutes per side. Transfer to a paper towel-lined plate. Repeat with remaining oil and tortillas.
  4. Cut the tortillas into wedges and serve with the remaining relish.
Cuban black bean quesadillas

Filed Under: Dinner, Main Dish, Weeknight Tagged With: black beans, quesadilla

« Pumpkin Spice Angel Food Cake with Coffee Glaze
Concord Grape Soda »

Recipes From Friends

Yummy Recipes by Zeven Up Media

Comments

  1. Liz @ I Heart Vegetables says

    September 10, 2015 at 7:44 am

    This would be the perfect weeknight dinner! Looks great!

  2. Laura @MotherWouldKnow says

    September 10, 2015 at 11:00 am

    I love the combination in these quesadillas. Banana peppers are great, though I don’t think I’ve seen them pickled – will have to check out that ingredient.

  3. Kristina says

    September 10, 2015 at 9:23 pm

    are the banana peppers similar in flavor to peperoncini? those are my favorite! we love quesadillas, these look fantastic!

    • Lucy Baker says

      September 10, 2015 at 10:07 pm

      I think banana peppers are a little more mild, but you could definitely use peperoncini, if that’s what you’ve got on hand. I haven’t tried it but I’m sure it would be great!

Welcome!

Hi! I'm Lucy. Turnip the Oven is my vegetable-focused food blog, but sometimes I'm sidetracked by dessert. My recipes are simple and approachable, and I use fresh, seasonal ingredients. I hope I inspire you to eat more plants…and cookies.

Read more...
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Never miss a recipe! Sign up for my newsletter

Connect with me

Hi there! If you have any questions or comments I'd love to hear from you. You can get in touch with me here or via any of the social media options below! Read my Privacy Policy

  • Facebook
  • Instagram
  • Pinterest
  • RSS

Still hungry?

Blueberry Beet Smoothie with Hemp Seeds and Coconut
Maple Rosemary Sweet Potato Soup
Orzo with Mint Pesto and Peas
Three Ingredient Cranberry Bourbon Cocktail
Vegan roasted asparagus salad

Copyright © 2025 Turnip The Oven · Implemented by WPopt

Never miss a recipe!
Sign up to my newsletter and get new posts straight to your inbox!
Your information will *never* be shared or sold to a 3rd party.
MENU
  • About
    • About Me
    • Contact
  • Books
  • Press
  • Recipes