Spicy Black Bean & Beef Quesadillas

Crispy flour tortillas filled with a savory mixture of seasoned ground beef, black beans, bell peppers, and melted cheese, served alongside a refreshing lime-cilantro side salad.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $5.52/serving

Dietary

• High-Protein
• Nut-Free
• Egg-Free
• Soy-Free
• Low-Sugar

Tags

• sauté
• comfort food
• kid-friendly
• crowd-pleaser
• quick
• spicy
• tangy
• smoky

Ingredients

• 2 tablespoon olive oil (extra virgin, divided)
• 1 yellow onion (medium, diced)
• 1 red bell pepper (large, diced)
• 3 clove garlic (minced)
• 1.5 pound ground beef (90% lean)
• 1 can black beans (rinsed and drained)
• 2 teaspoon chili powder
• 0.75 teaspoon smoked paprika
• 0.75 teaspoon dried oregano
• 1 teaspoon salt (divided)
• 0.5 teaspoon black pepper (ground, divided)
• 12 flour tortillas (8-inch)
• 2.25 cup Monterey Jack cheese (shredded)
• 6 cup mixed greens
• 1.5 cup cherry tomatoes (halved)
• 3 tablespoon lime juice (fresh)
• 0.33 cup cilantro (fresh, chopped)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced yellow onion and red bell pepper and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
2. Add the ground beef to the skillet, breaking it apart with a spoon. Cook for 5-7 minutes until thoroughly browned and no pink remains (reaching an internal temperature of 160°F), draining any excess grease if needed.
3. Stir in the black beans, 2 teaspoons of chili powder, 3/4 teaspoon of smoked paprika, 3/4 teaspoon of dried oregano, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Cook for 2-3 minutes to heat through and allow the flavors to combine.
4. In a separate large dry skillet or griddle over medium heat, warm a flour tortilla for 30 seconds. Sprinkle half of one side with about 3 tablespoons of shredded Monterey Jack cheese, then spoon about 1/2 cup of the warm beef and bean mixture over the cheese. Top with another tablespoon of cheese, fold the tortilla in half, and cook for 2-3 minutes per side until golden brown and melted. Repeat for remaining tortillas and filling.
5. While the quesadillas cook, prepare the side salad: In a medium bowl, combine the mixed greens and cherry tomatoes. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, 3 tablespoons of fresh lime juice, the remaining 1/4 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper. Drizzle over the salad and toss gently.
6. Serve the warm quesadillas alongside the fresh salad, garnished with chopped fresh cilantro if desired.

Notes

Extra prepped quesadillas can be stored wrapped in foil in the refrigerator for up to 3 days and crisp up well in a dry skillet over medium heat or an air fryer.

Nutrition (per serving)

• Calories: 729
• Protein: 44.2 g
• Carbohydrates: 61.3 g
• Fat: 28.4 g
• Fiber: 5.7 g
• Sodium: 1667 mg
• Saturated Fat: 14.4 g
• Sugar: 4.7 g
• Cholesterol: 111 mg