10-Minute Quesadillas
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
4.9 out of 5 stars
(32)
Ingredients
1 quesadilla
- 1 whole-grain flour tortilla (about 8″ diameter)
- ½ cup freshly grated cheddar cheese
- ¼ cup cooked black beans or pinto beans, rinsed and drained
- 1 tablespoon chopped red bell pepper or jarred roasted bell pepper or a few thinly sliced cherry tomatoes
- 1 tablespoon chopped red onion or green onion
- 1 tablespoon chopped pickled jalapeño (if you like heat)
- 1 teaspoon avocado oil, melted butter or extra-virgin olive oil, for brushing
- Any of the following, for serving: Salsa, pico de gallo, guacamole or strips of avocado, sour cream, hot sauce, chopped fresh cilantro…
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Preparation
Chef’s notes
Change it up:
Replace the fillings I used here with a handful of any of these options
Cheese notes:
You can substitute any melty cheese (Monterey Jack, mozzarella, traditional Oaxaca—no need to grate the Oaxaca cheese) for the cheddar. You could also add crumbled feta or goat cheese, if you’d like.
Favorite tortilla brand:
I love Stacey’s Organic, which doesn’t contain any crazy preservatives. I usually store them in the freezer so they last longer, and defrost individual tortillas as necessary.
Make a basic cheese quesadilla:
Just skip all of the other fillings listed!
Make it gluten free:
Use a certified gluten-free tortilla.
Make it vegan:
Omit the cheese and spread ¼ cup cashew sour cream (see my cookbook, page 217) or hummus over the tortilla (check out these hummus quesadillas), and use oil instead of butter for brushing.
Storage suggestions:
These quesadillas are at their crisp best right after making, but they will keep well for about 4 days in the refrigerator, covered. Gently reheat in the microwave or oven before serving, if desired.
If you love this recipe:
I have more quesadilla recipes and Mexican recipes for you! Don’t miss the greens and beans quesadillas or everyday red salsa in Love Real Food—they are epic.