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Dinner recipe · from the recipe book

Beef and Black Bean Corn Tortilla Quesadillas

Crisp, cheesy corn tortillas stuffed with cumin-spiced ground beef and black beans, served with a smoky charred red pepper salsa.

Beef and Black Bean Corn Tortilla Quesadillas

Ingredients

  • 1 lb450 gGround beef, 90% lean
  • 12 tortillas288 gCorn tortillas12 tortillas
  • 1 cup172 gBlack beans, canned, drained and rinsed
  • 3½ oz100 gPart-skim mozzarellashredded
  • 1 medium110 gYellow onionfinely diced
  • 2 medium240 gRed bell pepperseeded and cut into wide strips
  • 1 medium123 gTomatoeshalved
  • 1 whole14 gJalapeñohalved and seeded
  • 3 cloves9 gGarlicminced
  • 1 cup chopped16 gFresh cilantrochopped
  • 2 tbsp30 gLime juice
  • 2 tsp4 gGround cumin
  • 1½ tsp4 gChili powder
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • 1 tbsp14 gCanola oil
  • ½ tsp3 gSalt

Steps

  1. Prepare the salsa first: heat a large dry skillet over medium-high heat and char the red bell pepper strips, tomato halves and jalapeño, turning, until blistered and soft, 8 to 10 minutes.
  2. Chop the charred red bell pepper, tomato and jalapeño finely and stir in the lime juice, half the cilantro and one third of the salt; set the salsa aside.
  3. In the same skillet, heat half the canola oil over medium heat and cook the onion until soft, about 4 minutes; add the garlic and cook 30 seconds.
  4. Add the ground beef and cook, breaking it up, until browned and it reaches 160°F (71°C), 6 to 8 minutes.
  5. Stir in the cumin, chili powder, smoked paprika and the remaining two thirds of the salt, then add the black beans and mash a few with a spoon; cook 2 minutes and move the filling to a bowl. Wipe the skillet.
  6. Assemble six quesadillas: lay out 6 corn tortillas, spread the beef filling over them, top with the mozzarella and the remaining half of the cilantro, and cover each with one of the other 6 tortillas.
  7. Brush the skillet with a little of the remaining canola oil over medium heat and cook the quesadillas two at a time, 2 to 3 minutes per side, until crisp and the cheese melts, using the rest of the oil across batches.
  8. Cut each quesadilla into wedges and serve with the roasted pepper salsa.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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