We had a bag of leftover corn tortillas sitting on the counter from the delicious veg fajitas I made last weekend. I needed to do something with them before they went bad, and settled on these black bean and cheese quesadillas. I was inspired to make them after having an Amy’s frozen Black Bean Enchilada meal. It was so good, you couldn’t really tell there wasn’t meat in it, and I thought this would translate well into a quesadilla.
I’ve been trying to use carrots in every dish I make because I have a huuuuge bag of carrots in the fridge and don’t want them to go bad. All the dishes I’ve been cooking have carrots: smoothies, stews, soups, fried rice. You name it, probably has carrots in it. Adding chopped carrots that I processed in the food processor were a great addition and added a certain, subtle sweetness to the quesadilla.
I tried this recipe with both corn and flour tortillas, and prefer it with flour tortillas. Corn tortillas make them more crunchy when fried. To make this even healthier, you can bake the quesadillas at 400F for about 5-6 minutes making sure the cheese has melted before pulling them out.
I made my own taco seasoning the last time I made fajitas, and it is so good and flavorful that I will never buy a taco seasoning packet ever again. There are no preservatives, just authentic Mexican spices to add intense flavor to these quesadillas. I’ve attached my recipe below – the spiciness can be adjusted by adding more/less chili powder.