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Crispy One-Skillet Chorizo and Black Bean Quesadillas

one-skillet chorizo and black bean quesadillas - featured image
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A quick and easy weeknight dinner featuring smoky chorizo, creamy black beans, and melty cheese all crisped to perfection in one skillet.

Ingredients

Scale
  • 8 ounces Mexican-style chorizo sausage, casing removed and crumbled
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 ½ cups shredded cheese (Monterey Jack and sharp cheddar mix recommended)
  • 4 large (10-inch) flour tortillas
  • 2 tablespoons olive oil or vegetable oil
  • ¼ cup finely chopped red onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 tablespoons fresh cilantro, chopped (optional)
  • Lime wedges for serving (optional)
  • Sour cream or guacamole for serving (optional)

Instructions

  1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add crumbled chorizo and cook for 5-7 minutes, breaking it apart until browned and cooked through. Drain excess fat if needed.
  2. Add chopped red onion and minced garlic to the skillet with the chorizo. Cook for 2-3 minutes until onion softens and becomes translucent.
  3. Stir in drained black beans, ground cumin, and chili powder. Cook for another 2 minutes until heated through and fragrant. Adjust seasoning with salt or lime juice if desired.
  4. Remove filling from skillet and let cool slightly. Place one tortilla on a clean surface. Spread about ½ cup of the chorizo-bean mixture over half the tortilla. Sprinkle generously with shredded cheese and cilantro if using. Fold tortilla over to form a half-moon.
  5. Wipe skillet clean and heat remaining 1 tablespoon oil over medium heat. Place folded quesadilla in skillet and cook for 3-4 minutes until golden and crispy. Flip carefully and cook another 3-4 minutes until cheese melts and tortilla is crispy.
  6. Repeat assembly and cooking with remaining tortillas and filling.
  7. Cut quesadillas into wedges and serve warm with lime wedges and optional sour cream or guacamole.

Notes

Use medium heat to avoid burning tortillas before cheese melts. Cover skillet briefly if needed to melt cheese. Press down lightly with spatula for even crispness. Drain excess fat from chorizo but leave some for flavor. Fresh tortillas crisp better than refrigerated ones. Assemble next quesadilla while cooking the first to save time.

Nutrition

Keywords: chorizo, black bean, quesadillas, one-skillet, quick dinner, weeknight meal, easy recipe, Mexican, comfort food

Find it online: https://breezybake.com/crispy-one-skillet-chorizo-and-black-bean-quesadillas-easy-recipe-for-perfect-weeknight-dinner/