Ingredients
Scale
Spice Mix:
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (adjust to taste)
- ¼ teaspoon black pepper
Beef Filling:
- 1 pound lean ground beef
- ½ can (7 oz) black beans, drained and rinsed
- ½ cup water or low-sodium beef stock
- 1 small red bell pepper, finely diced
- 1 small white onion, finely diced
- 1 heaped tablespoon tomato paste
- 1 teaspoon cornstarch
- Olive oil as needed
Assembly:
- 6 small flour tortillas (7–8 inches)
- 1½ cups grated cheddar cheese
- 1½ cups grated Monterey Jack cheese
- 1 cup sliced pickled jalapeños (optional)
- Cooking spray or oil for brushing
Instructions
- Mix all spice ingredients together in a small bowl and set aside.
- Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the diced onion and red pepper, cooking for 3-4 minutes until softened.
- Add the ground beef to the pan, breaking it up with your spoon. Cook for 5-6 minutes until browned and cooked through.
- Stir in the spice mix and cook for another minute until fragrant.
- Add tomato paste and mix well. Pour in the water or stock and add the drained black beans.
- Mix the cornstarch with a tablespoon of cold water to create a slurry, then stir into the beef mixture.
- Let the mixture simmer for 3-4 minutes until it thickens slightly. Remove from heat and let cool for a few minutes.
- Heat a large non-stick pan or griddle over medium heat and spray with cooking oil.
- Place one tortilla in the pan. Spread a portion of the beef mixture over half the tortilla, then sprinkle with both cheeses and jalapeños if using.
- Fold the tortilla over to create a half-moon shape and press gently with your spatula.
- Cook for 2-3 minutes until golden brown and crispy, then carefully flip and cook another 2-3 minutes.
- Remove from pan and let rest for 1 minute before cutting into wedges. Repeat with remaining tortillas.
Notes
- Let the beef mixture cool slightly before assembling to prevent the cheese from melting too quickly
- Don’t overfill the tortillas or they’ll be difficult to flip and may burst open
- Use a combination of cheeses for the best melting and flavor
- Press down gently while cooking to help everything stick together
- Keep cooked quesadillas warm in a 200°F oven if making multiple batches
- Drain excess grease from the beef mixture to prevent soggy tortillas
- Use medium heat to ensure the tortilla gets crispy without burning before the cheese melts
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 75 mg