Best 8 Bean Cheese Quesadillas Recipes

BEAN & CHEESE QUESADILLAS

Steps:

• In a small bowl, mix beans, tomatoes and green onions. Spread half the tortillas with bean mixture. Sprinkle with cheese; top with remaining tortillas., Heat a griddle over medium heat. Place tortillas on griddle in batches. Cook until golden brown and cheese is melted, 2-3 minutes on each side. If desired, serve with sour cream and salsa.

BLACK BEAN AND GOAT CHEESE QUESADILLAS

Steps:

• Mash beans in a medium bowl until chunky. Add goat cheese, tomato, corn, scallions, and oregano. Season with salt and pepper, and stir until well combined.
• Heat a grill pan over medium heat. Spread 1/2 cup bean mixture evenly over 1 tortilla, and top with another tortilla. Repeat with remaining bean mixture and tortillas.
• Raise heat to medium-high. Grill quesadillas, 1 or 2 at a time, until grill marks appear and filling is hot, about 2 minutes per side. Cut into wedges and serve warm.

BLACK BEAN AND GOAT CHEESE QUESADILLAS

Steps:

• In a microwave: Place a corn tortilla on a plate. Top with the beans. Gently mash the beans with the back of a spoon. Top with pepper strips. Sprinkle on the cheese, and top with the remaining tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve.
• In a pan: Place a corn tortilla in a pan. Top with the beans. Gently mash the beans with the back of a spoon. Top with pepper strips. Sprinkle on the cheese. Turn the heat on medium-high, and heat until the cheese begins to melt and the tortilla begins to brown. Place the remaining tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds to a minute or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve.

ZUCCHINI, CORN, BLACK-BEAN, AND JACK-CHEESE QUESADILLAS

Steps:

• In a large bowl, combine the zucchini, corn, onion, jalapenos, beans, salt, pepper, and chili powder.
• Toss gently to distribute the seasonings and then stir in the cheese.
• Heat the oven to 200 degrees F.
• Set the tortillas on a work surface.
• Put about 1/3 cup of the filling on one half of each tortilla.
• Spread the filling to the edge and then fold the tortilla over the filling.
• In a large nonstick frying pan, heat 1/2 Tbs of the oil over moderate heat.
• Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1-1/2 minutes per side.
• Remove from the pan and keep warm on a baking sheet in the oven.
• Repeat in batches with the remaining oil and quesadillas.
• Cut the quesadillas in wedges and serve.

PINTO BEAN AND FETA CHEESE QUESADILLAS

Steps:

• Combine first 6 ingredients in processor. Using on/off turns, process until very chunky puree forms. Transfer to bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
• Place 1 tortilla on work surface. Spread with 1/4 of bean mixture. Top with 2 tablespoons cheese, then another tortilla. Heat heavy medium skillet over medium heat. Brush with oil. Add quesadilla; cook until beans are heated and tortillas are brown, about 4 minutes per side. Transfer to warm plate and cover to keep warm. Repeat with remaining tortillas, bean mixture and cheese. Cut each quesadilla into 8 wedges and serve.

ZUCCHINI, CORN, BLACK-BEAN, AND JACK-CHEESE QUESADILLAS RECIPE - (4.6/5)

Steps:

• In a large bowl, combine the zucchini, corn, onion, jalapeños, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese. 2. Heat the oven to 200°. Set the tortillas on a work surface. Put about 1/3 cup of the filling on one half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling. 3. In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1 1/2 minutes per side. Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas. Cut the quesadillas in wedges and serve.

BLACK-BEAN QUESADILLAS WITH GOAT CHEESE

Steps:

• Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and saute for 3 minutes.
• Stir in 1/2 cup salsa, cumin, and beans, and bring to a boil. Reduce heat, and simmer for 5 minutes or until thick.
• Mash the bean mixture slightly with a potato masher.
• Remove from heat; stir in the cilantro and goat cheese.
• Spread the bean mixture evenly over 4 tortillas; top each with 1 tortilla, pressing gently.
• Heat 1/4 teaspoon olive oil in pan over medium-high heat. Add 1 quesadilla, and cook for 2 minutes on each side. Repeat the procedure with the remaining olive oil and quesadillas.
• Cut each quesadilla into 6 wedges. Serve with fat-free sour cream and 1/2 cup salsa.

BLACK BEAN AND GOAT CHEESE QUESADILLAS

Steps:

• 1. Mash beans in a medium bowl until chunky. Add goat cheese, tomato, corn, scallions and oregano. Season with salt and pepper, and stir until well combined. 2. Heat a grill pan over medium heat. Spread 1/2 cup bean mixture evenly over 1 tortilla, and top with another tortilla. Repeat with remaining bean mixture and tortillas. 3. Raise heat to medium-high. Grill quesadillas, 1 or 2 at a time, until grill marks appear and filling is hot, about 2 minutes per side. Cut into wedges, and serve warm.