Black bean & cheddar quesadillas
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Mashed beans keep a modest cheddar filling tucked inside crisp tortillas.
Tex-Mex-inspired · lunch, dinner · easy
Servings: 2
Prep: 10 min
Cook: 10 min
Total: 20 min (estimate)
Estimated cost: USD 4 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Milk, Wheat. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 2 large vegan wheat tortillas (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 cup canned black beans (Drained and rinsed; quantities are drained. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1/2 cup microbial-rennet cheddar cheese (Grated. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1/4 cup mild gluten-free vegan salsa (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1/4 teaspoon ground cumin
- 1 teaspoon olive oil
Cooking instructions
- Mash the canned black beans with the mild gluten-free vegan salsa and ground cumin.
- Spread the filling over half of each vegan wheat tortillas, scatter with microbial-rennet cheddar cheese and fold closed.
- Brush a wide skillet with the olive oil and heat on medium-low. Cook the folded tortillas for 3–4 minutes per side until golden and hot in the center.
- Let stand for 1 minute before cutting into triangles. Serve one quesadilla per person.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.