---
title: Black Bean Quesadillas
description: Crisp skillet quesadillas with pepper Jack, black beans, and a tomato-lemon salsa — ready in about 40 minutes.
source: Gourmet Today, pages 299–300; tomato-lemon salsa from page 517
author: Gourmet Magazine
servings: 4
prep time: 20 minutes
cook time: 20 minutes
time required: 40 minutes
course: main
cuisine: Mexican
tags:
  - vegetarian
  - black beans
  - quesadillas
  - skillet
  - salsa
  - scaling
changes:
  - Use tomato-lemon salsa from the companion Gourmet Today recipe; omit grilled pompano and all fish steps
  - Pepper Jack increased to 8 oz (was about 5 oz / 1½ cups)
  - Full can of black beans (was ½ cup)
---

> Assemble each quesadilla in the skillet while the tortilla cooks — neat and easy. Do not overload the filling; you want them pleasantly crisp, not soggy. Extra tomato-lemon salsa is good on the side.

== Tomato-lemon salsa ==

Finely grate 2 teaspoons zest from @lemons{2%large}. Cut off the ends of both lemons to expose the pulp. One at a time, stand each lemon on a #cutting board{} and remove the peel, including all white pith, with a sharp #paring knife{}. Cut the segments free from the membranes and cut crosswise into 1/4-inch pieces.

Gently toss the lemon segments with @sugar{1%tbsp} and @kosher salt{1/4%tsp} in a #medium bowl{}. Stir in the zest, @cherry tomatoes{1%lb}(or grape tomatoes, halved, or quartered if large; about 1 pint), @fresh chives{3%tbsp}(chopped), @extra-virgin olive oil{2%tbsp}, and @freshly ground black pepper{1/4%tsp}. Cover and let stand at room temperature for ~{15%minutes} to allow the flavors to develop.

== Quesadillas ==

Put a rack in the middle of the #oven{}, set a large heatproof #plate{} on the rack, and preheat to 200°F.

In a #bowl{}, stir together @pepper Jack cheese{8%oz}(coarsely grated), @black beans{15%oz}(1 can, drained and rinsed), @fresh cilantro{2%tbsp}(finely chopped), and @ground cumin{1/2%tsp}.

Heat about 1/2 teaspoon of the @vegetable oil{1-2%tbsp} in an #8-inch nonstick skillet{} over moderate heat until hot but not smoking. Add 1 of the @flour tortillas{8}(6-inch) and top the half nearest you with 2 to 3 tablespoons of the cheese mixture, spreading it evenly. Spread about 1 tablespoon of the tomato-lemon salsa over the cheese mixture. Using a spatula, fold the uncovered half of the tortilla over and cook until the underside is golden, about ~{1%minute}. Carefully turn the quesadilla and cook until the underside is golden, about ~{1-2%minutes} more. Transfer to the plate in the oven and cover loosely with foil.

Make 7 more quesadillas the same way, adding about 1/2 teaspoon oil to the skillet for each and dividing the remaining cheese mixture and salsa among them. Stack finished quesadillas on the plate in the oven. Serve warm with any remaining salsa.