Meatless Monday: Smoky Black Bean Quesadilla

Smoky black beans


I love this recipe for smoky black beans, I serve it frequently as a side to my enchiladas and it is always a hit.  It is great served over rice as well.  Today I was having a bit of a block as to what to make for dinner for today’s Meatless Monday. I wanted something that was quick, satisfying to both me and my husband and didn’t require a lot of special and pricey ingredients.  All combined that could have proven a tall order to fill.  After thinking about it for a while I decided to use my black bean recipe as a filling for a quesadilla.  It may seem simple but these are worth a try.  They are filling, have a smoky “meatiness” from one special ingredient I always keep on hand, liquid smoke.  It is a little pricey for the small little bottle but a little goes a long way and adds a lot of richness to otherwise simple beans.  Most of these ingredients I try to keep on hand, especially canned chilies and a variety of canned beans.  I try to use organic varieties whenever possible, which seems to be getting easier to do these days. Try this recipe!  Even if cooking for die hard carnivores, try it, this recipe may just surprise them and win them over to a meatless meal!

Smoky black bean quesadilla

5.0 from 1 reviews
Smoky Black Bean Quesadilla
Prep time
Cook time
Total time
The recipe below contains measurements for the beans. As a filling for the quesadilla it will make about 8 quesadillas. Make as little or as many quesadillas as you need but exact amounts for tortillas and cheese are not specified as it depends on how many quesadillas each person needs to make. If you only need a few as is the case with us have not fear. The beans are great the next day and can actually be made a day ahead. Make more quesadillas tomorrow as well, serve up the beans with rice, or eat them like a dip with some lime flavored tortilla chips!
Recipe by:
Cuisine: Vegetarian
  • 2 medium sweet onions diced (1½ cups)
  • 2 cans black beans
  • 1 tbsp sunflower oil
  • 2 cloves garlic minced
  • 1 can fire roasted green chilies
  • ½ cup water
  • 2 tsp liquid smoke
  • 1 Tbsp lime juice
  • 2 tsp chili powder
  • ¼ tsp Hungarian hot paprika
  • 1 tsp kosher salt
  • 5 scallions chopped
  • 1 bunch cilantro chopped half reserved for garnish
  • 1 small red onion diced (1/4 to ½ cup)
  • 6 inch tortillas-2 for each quesadilla desired
  • Shredded sharp white cheddar cheese
  • Greek yogurt
  • Hot sauce
  1. Heat 8 inch iron skillet over medium high heat with 1 tbsp sunflower oil.
  2. Add diced onions and garlic to pan and cook until onions are translucent and then start to caramelize about 7 to 10 minutes.
  3. Drain and thoroughly rinse both cans black beans, adding beans and green chilies to pan.
  4. With fork smash black beans until about ¾ beans are broken down.
  5. Reduce heat to medium low adding ½ cup water slowly, stirring to combine.
  6. Add liquid smoke, lime juice, chili powder, paprika and salt. Stir to combine.
  7. Once beans start to bubble turn heat to low, cover and cook for 15 minutes or until mixture is thick.
  8. While beans are cooking preheat oven to 350 degrees if making quesadillas immediately.
  9. After cooking remove beans from heat, stir in chopped scallions, ½ of the chopped cilantro, and diced red onion.
  10. Prepare tortillas: I like to brown or blister one side of each tortilla in a hot dry skillet.
  11. Place browned side of 6 inch tortilla down on a cooking sheet.
  12. Add ⅓ cup of beans to tortilla and top with desired amount of shredded white cheddar. Top with second tortilla browned side up.
  13. Bake in oven until cheese is melted about 7 minutes.
  14. Serve garnished with Greek yogurt (or sour cream), reserved cilantro, and hot sauce of choice.






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