Go Back

Smoky Black Bean Quesadilla with Greek Yogurt Dip

Print Recipe Pin Recipe
Total Time 12 minutes
Servings: 1 person
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 2 large flour tortillas 8 or 10-inch
  • 1/2 can about 200g drained black beans, rinsed and drained
  • 1/3 cup shredded low-fat mozzarella or cheddar
  • 1/4 tsp smoked paprika
  • 1/4 tsp cumin
  • Pinch of garlic powder
  • Salt and pepper to taste
  • Cooking spray or 1/2 tsp olive oil
  • 3 tbsp plain Greek yogurt for dip
  • 1/4 tsp garlic powder and a squeeze of lime for the dip
  • Optional: sliced jalapeño inside the quesadilla fresh cilantro and hot sauce to serve

Method
 

  1. In a bowl, mix the drained black beans with smoked paprika, cumin, garlic powder, salt, and pepper. Lightly mash about a third of the beans with a fork — this helps the filling hold together better inside the quesadilla.
  2. Make the dip: stir together the Greek yogurt, garlic powder, lime juice, and a pinch of salt. Set aside.
  3. Heat a skillet over medium heat and lightly coat with cooking spray or olive oil.
  4. Lay one tortilla flat in the pan. Spread the seasoned black bean mixture evenly over one half of the tortilla. Scatter the shredded cheese on top of the beans. Add jalapeño slices if using.
  5. Fold the empty half of the tortilla over the filling to form a half-moon shape.
  6. Cook for 2–3 minutes until the bottom is golden and crispy. Carefully flip and cook the other side for another 2 minutes.
  7. Remove from the pan and let it rest for 1 minute before cutting — this stops the filling from spilling out.
  8. Slice into wedges and serve immediately with the Greek yogurt dip on the side.

Notes

A single can of black beans costs around a dollar and gives you two full servings — refrigerate the other half in a sealed container for up to three days and use it in a rice bowl, salad, or another quesadilla later in the week. Buying a large block of cheese and shredding it yourself is always cheaper than pre-shredded bags, which contain anti-caking agents that also make cheese melt slightly less smoothly. Greek yogurt as a sour cream replacement saves money and adds a meaningful protein boost every time you use it.