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Black bean quesadillas

Black bean quesadillas


Whip up this Mexican dish in only 15 minutes

  • Feeds 2 Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    3031kj 723kcal
  • Fat
    High 36%
  • Saturates
    High 51%
  • Sugar
    Low 9%
  • Salt
    High 48%

% of adult’s reference intake | Carbohydrates per serving : 89g

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Big Bag Option


  • 1 tbsp rapeseed oil
  • 1 garlic clove, chopped
  • 1 tbsp ground cumin
  • 400g tin black beans, drained
  • ½ x 295g jar Co-op hot and fiery salsa
  • 4 Co-op plain tortillas
  • 60g Co-op British mature lighter cheese, grated
  • Juice of 1 lime, plus wedges to serve
  • 1 tbsp chopped coriander
  • Co-op soured cream, to serve


  1. Put 1 tsp of the oil in a saucepan and cook the garlic and cumin over a medium heat for 1 minute
  2. Pour in the black beans and salsa, heat through, then set aside
  3. Put half the remaining oil in a large frying pan over a medium heat
  4. Add one of the tortillas and evenly distribute half the black bean filling over it
  5. Top with half the cheese, half the lime juice and a little coriander
  6. Put another tortilla on the top and gently press down
  7. Cook for 2 mins, until the tortilla on the base is starting to turn golden
  8. Carefully flip over and cook for a further 2 mins, until the cheese has melted
  9. Repeat with the remaining oil, tortillas, filling, cheese, lime juice and coriander to make another quesadilla
  10. Slice each quesadilla into 4-6 triangles and serve with the sour cream