Bean and Cheese Quesadillas are so easy to throw together with mini tortillas, beans, cheese and veggies- perfect game day snack or appetizer
- 2 tablespoons olive oil divided
- ½ small onion chopped
- ½ jalapeño pepper chopped
- ½ cup canned black beans rinsed and drained
- 2 teaspoons taco seasoning
- ½ cup Mexican blend shredded cheese
- 4 mini tortillas
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until soft and translucent, about 3-4 minutes.
- Add the jalapeño peppers, black beans and taco seasoning, and cook until warmed through, mashing the beans with the back of a spatula, for 2 more minutes.
- Place the mini tortillas on a grill pan heated with the remaining tablespoon of olive oil. Divide the mixture into half of each of the mini tortillas. Add cheese on top and fold the tortillas over.
- Cook the tortillas on medium-high heat until the crust is crispy and the cheese has melted, about 2 minutes per side.
- Serve with salsa and/or sour cream, if desired.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. Reheat them in the oven or toaster oven, but they won’t be as good as fresh out of the grill pan.
Freezing Instructions: You can also freeze the cheese quesadillas, but I recommend freezing before cooking. Lay them flat on a baking sheet until firm. Then transfer to a freezer bag or airtight container for up to 2 months. You can cook them from frozen by placing them on the heated skillet and cooking for 2-3 minutes per side until heated through.
Make Ahead Tips: You can make the filling up to 2-3 days in advance. I recommend also mixing the cheese with the filling if doing so. This will minimize any prep when it’s time to cook them.