Black Bean Quesidillas

It was suppose to be TACO SALAD night … and I was excited about the new recipe to try … but alas, I had to run out west (40 minutes from my office in pouring rain) to drop off some meds for my dad, did a quick stop at Aldis and then in between all that, Princess was calling to tell me her car would NOT start at the store. Thankfully (perhaps?) Hubby had chosen NOT to go to the gym, so he went and took care of her and the car.





Needless to say, by the time I got home at 8:30pm, they came straggling in after me and still not finished with the car. So I decided, at the last minute, to make something else.


Ummm. Not a ‘big’ deal, as this said it was quick and easy. Yes, it was. And yes, there are things I would do differently:


For instance:


1. Spread the cheese spread on inside of tortilla instead of trying to add after the fact
2. Drain beans more (I only drained the top bit off)
2. More seasonings needed in beans
3. Less bean mix in the quesidilla as they really spread while cooking. Of course, if they didn’t have as much liquid, it may not have been as bad.



Either way, they were good, and it was an excellent way to use up the bag of coleslaw I got for 25 cents from Aldis…





Ready to find out what you need and how to do it?
2 cans black beans, drained
2 tsp cumin (definately use more)


1 bag of coleslaw mix
1 lime
2 tsp olive oil


2 wedges Laughing Cow Queso & chipolte
8 corn or flour tortillas
cilantro, finely chopped, optional





Empty the beans into a small bowl and add the cumin. Lightly mash beans and set aside.


In another bowl, add lime and oil, lightly mix. Dump the bag of coleslaw and toss (with clean hands) to coat. Set aside.





Take a griddle and place over medium heat. Add a little oil and let heat up.


In the meantime, spread each of the 8 tortillas with a 1/4 of the wedge of cheese. Add tortilla to griddle (cheese side UP) and add about a 1/4 cup on bean mix.



Fold over in half and allow to cook til one side is golden brown, flip and continue til golden brown.





Remove to board while you fix the rest.


When ready to serve, open each up gently and toss in a generous amount of coleslaw mix. Garnish with cilantro if using and serve up.





Princess came in and was like “yummm…what are those!?” even though she had just eaten before the breakdown! She ate 2 … Hubby ate 4 I ate 2 … I seriously don’t think Hubby missed his usual protein, MEAT and they were pretty filling!






I will make these again!

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9 thoughts on “Black Bean Quesidillas

  1. These look so delicious and I want to eat less meat. Thanks for sharing this on foodie friday. I will pin it too.

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  2. Thank you for linking up with See Ya In the Gumbo.I think you are pretty awesome for forging ahead with cooking dinner after dealing with all of that!

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  3. These sound sooo yummy! Gotta try!

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  4. My husband will love these. Thanks so much for linking up this week at The Gathering Spot! Hope you stop back next week.

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  5. Our families love quesadillas and these look so delicious! We appreciate you linking up to our \”Strut Your Stuff Saturday\”. Hope you'll come back soon! -The Sisters

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  6. What a yummy filling, you put into the quesadillos.

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  7. We love quesadillas, this looks awesome! Thanks for sharing this great post on Saturday Show & Tell @ Cheerios and Lattes last week! 🙂 Hope to see you again this weekend! 🙂 Mackenzie

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  8. That sure does look delicious! We are really getting into Mexican food at our place so I'm going to try this for sure. I'm going to Google + this post right now too. Thanks for linking up to Say G'day Saturday. This week's post is now live so I hope that you can join in again this weekend!Best wishes,Natasha in Oz

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  9. The cabbage gives a nice crunch I bet. Reminds me of a little Salvadoran place I used to eat at in college. Now I really want some of that. Thanks so much for sharing!

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