recipe

“When you put the quesadilla together, I liked to smash it down! I also liked washing the beans because I rinsed them off with the faucet handle.” – Sarah, recipe tester, age 5

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Intermediate
time
  • 25 minutes
yield
  • Serves 2

hey curious cook—

Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!

Gather Cooking Equipment

  • Can opener
  • Colander
  • Dry measuring cups
  • Measuring spoons
  • Medium bowl
  • Fork
  • Rimmed baking sheet
  • Pastry brush
  • Oven mitts
  • Cooling rack
  • Cutting board
  • Chef's knife

Prepare Ingredients

⅓ cup
canned black beans, rinsed
2 teaspoons plus 1 teaspoon
extra-virgin olive oil, measured separately
2
(8-inch) flour tortillas
⅔ cup
shredded Monterey Jack cheese (2⅔ ounces)
1
 
⅓ cup
canned black beans, rinsed
2 teaspoons
extra-virgin olive oil

HEAT AND MASH: Adjust oven rack to middle position and heat oven to 450 degrees. Add beans and 2 teaspoons oil to bowl. Mash beans with fork to chunky paste.

 
2
 
1 teaspoon
extra-virgin olive oil
2
(8-inch) flour tortillas

BRUSH: Place tortillas on baking sheet. Brush tortillas with remaining 1 teaspoon oil. Flip tortillas so oiled side is on baking sheet.

 
3
 
⅔ cup
shredded Monterey Jack cheese (2⅔ ounces)

ASSEMBLE: Spread bean mixture over half of each tortilla. Sprinkle cheese over bean mixture. Fold tortillas in half, forming half-moon shape, and press to flatten.

 
4
 

BAKE: Bake quesadillas until spotty brown, 5 to 7 minutes. Let quesadillas cool on cooling rack about 5 minutes. Transfer to cutting board and cut into wedges.