Black Bean, Cheddar Quesidillas

Black Bean, Cheddar Quesidillas

Quesidillas are the perfect mid-week “kitchen sink” dinner. They can quickly be prepared, use up odds and ends headed for the compost heap, and they are nutritious-especially when using whole grain or sprouted wheat tortillas and baking instead of frying them.

If I had poblanos or ancho peppers, I’d put them in. But I don’t. If I had a red onion, I’d love to use that in the salsa. Nada. But I do have enough odds and ends to make a perfectly respectable quesidilla that I know my family will love. Check out your fridge and pantry-you may have everything you need without a trip to the store! They are incredible fried in canola oil but tonight I’ll save the calories.

Recipe: Black Bean, Cheddar Quesildillas


  • 1 (16 ounce) can refried black beans
  • 1-2 tablespoons sour cream
  • 1 teaspoon cumin
  • 1 teaspoon minced garlic
  • 4 (10-inch) tortillas
  • 1 cup shredded Cheddar cheese

Ingredients for Salsa

  • 1 ear of corn, grilled, roasted or boiled, cut off the cob
  • 1 avocado, diced
  • 1/2 cup diced tomatoes
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon chopped cilantro


  1. Preheat oven to 350˚.
  2. Combine refried beans with sour cream, cumin and garlic. Add kosher salt and freshly ground black pepper or cayenne to taste. Divide and spread black bean mixture over half of 4 tortillas. Divide and sprinkle Cheddar cheese over black bean mixture and fold each tortilla over, pressing lightly to adher. Spray top of tortilla with cooking oil spray.
  3. Bake on foil-lined baking sheet on middle rack of oven until nicely browned, about 12-15 minutes.
  4. Meanwhile, make a salsa by combining corn, avocado, tomato,lime juice and cilantro. Season to taste with kosher salt and freshly ground pepper or cayenne. Garnish each freshly baked tortilla with a spoonful of salsa and serve.

Time: 20 minutes

Number of servings (yield): 4 Tortillas

Copyright © Peggy Lampman’s dinnerFeed.

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