Spicy Black Bean & Swiss Chard Quesadillas
My Spicy Black Bean and Swiss Chard Quesadillas are crispy on the outside, a little spicy, and filled with molten, gooey cheese. The hearty black and veggie filling comes together in minutes with pantry staples and a few fresh ingredients, making these simple enough for busy weeknights (or quick weekday lunches, as is my go-to). Serve with your favorite toppings, like sour cream, guacamole, or salsa, and of course some crispy tortilla chips on the side.
Pin Recipe
Servings: 4 servings
Calories: 630kcal
Equipment
Ingredients
Ingredients
- 4 large flour tortillas
- 2 Tbsp neutral oil
- 1 large bunch of Swiss chard or rainbow chard ends trimmed, stems removed and diced, leaves roughly chopped into bite-size pieces
- 1 medium red onion, diced
- 1 medium shallot, diced
- 1 jalapeño or serrano pepper, diced (seeds in or out, your choice!)
- 1-2 Tbsp Mexican spices, such as Frontier Coop Mexican Fiesta (or a combination of chili powder, cumin, garlic, onion, paprika, oregano, and cayenne pepper)
- 2 cloves of garlic, minced
- 1 can of black beans, rinsed and drained
- ⅓ cup salsa, any kind (use something you love!)
- ½ bunch of fresh cilantro, finely chopped (about ½ cup)
- 1 medium lime, juiced
- Kosher salt
- 2 cups (8oz) Monterey Jack cheese, shredded
For Serving
- Sour cream, guacamole, or salsa (any kind!)
- Lime wedges
Instructions
- Char the tortillas. Grab some tongs. Place a tortilla directly over a gas flame, then cook for a few seconds on each side, just until charred. Repeat with remaining tortillas, then set aside.
- Sauté veggies. Heat 2 Tbsp oil in a large pan over medium heat. Add diced Swiss chard stems, diced red onion, shallot, and diced jalapeño then cook, stirring occasionally, until softened, about 3-4 minutes. Add the chopped Swiss chard leaves, season lightly with kosher salt, then continue cooking for another few minutes until the leaves cook down and are tender. Stir in 2 cloves of chopped garlic and 2 Tbsp of Mexican spices.
- Add beans and salsa. Pour in 1 can of drained, rinsed black beans, ⅓ cup of salsa, and about ½ cup chopped fresh cilantro. Cook for about 2-3 minutes, stirring constantly so the beans don’t stick to the bottom of the pan. Add the juice of one lime, stir well, then taste and adjust seasoning as needed.
- Assemble quesadillas. Heat a large skillet over medium-high heat, then coat with nonstick cooking spray. Spread ¼ of the shredded cheese on half of each tortilla, top with ¼ of the bean filling, fold, then griddle in a lightly oiled skillet (or bake on a sheet pan at 425°F) until golden and molten, about 2-3 minutes per side. Cook in batches, working with 2 quesadillas at a time.
- To serve: Cut each tortilla into three wedges, then serve with sour cream, guacamole, or salsa–anything you like. Enjoy!
Notes
- Nutrition facts do not include toppings (eg, sour cream, salsa, etc.)
- Prep in advance: Cook the bean-chard filling up to 3 days ahead; refrigerate in an airtight container. Rewarm over medium heat before assembling.
- Leftovers: Cool completely, wrap each quesadilla in foil, then refrigerate for up to 4 days.
- Freeze: Stack wrapped quesadillas in a freezer bag for 1 month. Thaw overnight in the fridge.
- Reheat: Bake foil-wrapped at 375°F for 10 minutes (15 from frozen) or crisp in a hot skillet 2-3 minutes per side.
- To heat the tortillas in a pan: Heat a dry pan over medium high, add a tortilla, then cook for 15-30 seconds per side.
Nutrition
Serving: 1full quesadilla | Calories: 630kcal | Carbohydrates: 24g | Protein: 33g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Cholesterol: 105mg | Sodium: 1078mg | Potassium: 307mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1103IU | Vitamin C: 12mg | Calcium: 962mg | Iron: 3mg
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