Black Bean and Salsa Quesadillas

A black bean and salsa quesadilla quartered and served on a camp plate.
This recipe is for brand affiliate Grillgrates

Easily cooked on a grill in the backyard or while camping these black bean and salsa quesadillas make a great lunch, appetizer, or finger food. The black bean filling is combined with spicy peppers and fresh cilantro to create a puree.

The quesadillas and their fillings can easily be taken and cooked while camping. For a picnic or day trip, they’re easy to prepare ahead of time. Simply make them as directed, then separate them with wax paper and store chilled until ready to eat.

To bulk out for a full meal, serve the quesadillas with your favorite Mexican toppings, like guacamole, sour cream, shredded cheese, and additional fresh salsa.

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Even diamond grill marks on the top of the quesadillas while the other side is cooking on the grill.
Cook the tortilla until the grill marks are brown then turning 90 degrees to create a criss-cross.
The salsa being added to the cheese and black bean puree that is already on the tortilla.
Adding the filling slowly with a spoon helps stop accidentally overfilling the quesadilla.
Looking down on a serving of one quesadilla quartered then laid out on a camp plate.
The quesadillas can be a lunch, pre-dinner snack, or finger food to share.
A black bean and salsa quesadilla quartered and served on a camp plate.
The quesadillas can be eaten by hand, served individually, or offered as a finger food to share

Black Bean and Salsa Quesadillas Recipe

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This recipe is for brand affiliate Grillgrates.
A black bean and salsa quesadilla quartered and served on a camp plate.
Easily cooked on a grill in the backyard or while camping these Black Bean and Salsa Quesadillas make a great lunch, appetizer, or finger food. 
Preparation 10 minutes
Cook 10 minutes
Ready in 20 minutes
Servings 4 Servings
CourseAppetizer
InfluenceMexico
DifficultySeasoned
MethodGrill
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Ingredients

  • 1 can (16 oz) black beans rinsed and drained
  • 1 large jalapeño pepper chopped and seeded
  • 1 clove garlic minced
  • 1 teaspoon salt
  • 3 tablespoons chopped fresh cilantro
  • 1/2 cup chicken broth
  • 1 tablespoon olive oil
  • 8 large flour tortillas
  • 2 cups shredded cheddar cheese
  • 1 cup salsa

Equipment

Directions

  • Place the black beans, jalapeño, garlic, salt, and cilantro in a food processor. While running, slowly add the chicken broth to make a smooth puree.
  • Brush the olive oil on the bottom side of one tortilla. Spread ⅛ of the black bean puree on the tortilla. Sprinkle with ¾ cup cheese, then spread with an additional ⅛ of the black bean puree.
  • Spoon ¼ cup of salsa on top of the cheese and cover with the top tortilla. Brush with olive oil. Repeat with remaining ingredients.
  • Preheat a grill to medium heat or 350 degrees F (175 degrees C).
  • Place the quesadillas on the grill two at a time, unless your grill is very large. Grill for 3 to 4 minutes, then give a quarter turn. Cook for 2 additional minutes, then flip the tortilla over.
  • Cook for 2 minutes on the other side, then give a quarter turn. Check to see if the cheese has melted.
  • Let stand for 3 to 4 minutes before cutting into 8 wedges.

Nutritional Information

Sodium: 1929mgCalcium: 509mgVitamin C: 6mgVitamin A: 937IUSugar: 5gFiber: 3gPotassium: 306mgCholesterol: 57mgCalories: 468kcalMonounsaturated Fat: 8gPolyunsaturated Fat: 2gSaturated Fat: 13gFat: 28gProtein: 19gCarbohydrates: 36gIron: 3mg

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About Brad Barrett

Brad Barrett, of Cartersville, Georgia, started GrillGrate in 2007. Frustrated with the problems of common grates, such as burnt, under or cooked meats, Brad designed a new grate. The raised rail design over a bottom with holes lets you grill with better control and healthier results.

Learn more about Brad Barrett
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