Made with basil pesto, cheddar cheese, and black beans, these quick and easy quesadillas are perfect for lunch or a light dinner.
Happy Friday, everyone! My guests and I will soon head to the beach for the day. So, after I finish this post, I am off to pack lunches and water bottles and am looking forward to a day of sun, sand, and waves.
I thought about saying “sun, sand, and surf”, but I just couldn’t handle that level of cliché this early in the morning (or any time really; oh, the pain). 😉
Before I go I wanted to share this quick, five-ingredient recipe for Pesto Cheddar Black Bean Quesadillas. I threw these together last minute on a Monday night, and my only regret was that I didn’t make more because they tasted so good! I will definitely be putting the ingredients on my shopping list again soon.
Pesto Cheddar Black Bean Quesadillas
- 4 whole wheat flour tortillas
- 2 Tablespoons butter
- 4 Tablespoons basil pesto
- 2 cups shredded cheddar cheese
- 1 can black beans, rinsed and drained
Melt 1/2 Tablespoon of the butter in skillet over medium heat. Add one tortilla to skillet. Spread one Tablespoon of basil pesto on half of the tortilla. Sprinkle 1/4th of the cheese over entire tortilla, and then place 1/4 of the beans on HALF of the tortilla (this will make it easier to fold over). Let cook until underside of tortilla is turning golden brown and crispy. Fold the half with just cheese over the half with cheese, beans, and pesto, and press down with spatula. Remove from heat.
Repeat this process for remaining butter, tortillas, and fillings. Serve!
~K in the Kitchen