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–+ servings
A black bean and salsa quesadilla quartered and served on a camp plate.

Black Bean and Salsa Quesadillas Recipe

Brad Barrett
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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. 
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 1/8 of the black bean puree on the tortilla. Sprinkle with 3/4 cup cheese, then spread with an additional 1/8 of the black bean puree.
  • Spoon 1/4 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.