Go Back
Print
black bean quesadillas

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.