Quesadillas originated from Mexico and it is basically corn or wheat tortillas filled with a savory and cheesy filling with vegetables and sometimes beef or chicken. Quesadillas has evolved over time, from its original recipe to not just a savory meal or snack but a sweet dessert.

This recipe is quite simple and quick to make. I actually returned from work after a very long day and prepared this black bean quesadillas meal so quickly from a can of beans, salsa, cheese and cilantro.



1 can (15.5oz) black beans, drained and rinsed
1 cup of canned diced tomatoes and pepper or salsa
4 medium tortillas
1 cup of pepper jack cheese (shredded Monterey Jack cheese with jalapeƱo peppers and cream cheese)
2 table spoons canola oil (alternatively use olive oil)
3 tsp. spoons chopped cilantro (or your favorite herb)
1/2 cup of pineapple chunky salsa for side dip (optional, any other dip can be used)
Seasoning (a pinch of bouillon and salt) to taste (Optional)




  1. Strain the canned salsa and discard liquid. Combine the strained tomatoes and pepper, with the black beans, cheese, 2 tsp. chopped cilantro and seasoning.
  2. Scoop black bean mixture evenly on one side of the tortillas and fold tortillas over in half. Repeat till all 4 tortillas are done.

  3. Heat a skillet and brush with canola oil. Gently add tortillas filled with black bean and cheese mixture with a spatula . Heat on both sides for about 4 minutes or till cheese melts. Depending on the size of the tortillas or size of the skillet, not all 4 semicircle filled tortillas will fit in the skillet. Try cooking 2 at a time.

  4. Cut quesadillas in wedges and serve warm with a salsa dip, and garnish with the left over cilantro