Black Bean Quesadillas

Black Bean Quesadillas
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 0.500

    onion, sliced very thin

  • 0.500

    red pepper, diced

  • Salt to taste

  • 4


  • 4 oz
    (120 g)

    cooked black beans

  • 1

    jalapeño, chopped

  • 6 oz
    (180 g)

    manchego cheese, grated


Brown onions in olive oil. When they start to turn gold, add the red pepper and continue cooking. Salt and set aside.

Put a tortilla in a non-stick pan. Top half of the tortilla with some onion and red pepper, black beans, jalapeño and cheese, and fold it in half.

Cook the tortilla over medium-low heat to melt the cheese without burning the tortilla. Flip the tortilla halfway through cooking. Repeat to make the remaining quesadillas.

Source: Le grand livre de la cuisine végétarienne, Éditions de l’Homme 2010

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007