Ingredients
Spices & Seasonings
- 2 tsp Paprika
- 2 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Oregano
- 1 tsp Salt
- 1/2 tsp Onion Powder
- 1/2 tsp Cayenne Pepper (adjust to spice preference)
- 1/4 tsp Black Pepper
Main Ingredients
- 1 lb (500 g) Lean Minced/Ground Beef
- 1/2 of a 14 oz (400 g) can Black Beans, drained
- 1/2 cup (125 ml) Water or Low Sodium Beef Stock
- 1 small Red Pepper, finely diced
- 1 small White Onion, finely diced
- 1 heaped tbsp Tomato Puree (Tomato Paste)
- 1 tsp Cornstarch/Cornflour
- Olive Oil, as needed
Other
- 6 small Flour Tortillas (approximately 7-8 inches)
- 1.5 cups (150 g) Cheddar Cheese, grated
- 1.5 cups (150 g) Monterey Jack Cheese, grated
- 1 cup Pickled Jalapeños, sliced (optional)
- Oil Spray, as needed (or substitute 2 tbsp oil to brush on tortillas)
Instructions
- Prepare Spice Mix: In a small bowl, combine paprika, cumin, garlic powder, oregano, salt, onion powder, cayenne pepper, and black pepper. Set aside this aromatic spice blend to use later.
- Cook Vegetables and Beef: Heat a drizzle of olive oil in a large pan over medium heat. Add diced onion and red pepper, frying until softened and lightly colored. Add the ground beef and cook until fully browned, breaking it up with a wooden spoon as it cooks. Stir in the prepared spice mix so the flavors meld with the beef.
- Add Tomato Puree and Simmer: Mix in the heaped tablespoon of tomato puree and fry with the beef mixture for a couple of minutes to deepen flavor. Deglaze the pan using the water or low sodium beef stock, then stir in the cornstarch to thicken the juices. Incorporate the drained black beans and simmer gently until the sauce thickens and the beef remains juicy without excess liquid.
- Cool Filling and Clean Pan: Transfer the cooked beef mixture to a bowl and allow it to cool until steaming stops. Meanwhile, wipe out the pan with paper towels to prepare for cooking the quesadillas.
- Assemble Quesadillas: Lightly coat one side of each tortilla with oil spray or brush with oil. Place one tortilla oil-side down in the pan with heat turned off. Spread a quarter cup of cheese evenly on the tortilla, add about half a cup (or one sixth) of the beef filling, optionally top with some jalapeños, and sprinkle another quarter cup of cheese. Fold the tortilla over to enclose the filling.
- Cook Quesadillas: Repeat assembly with remaining tortillas and place another alongside in the pan. Turn the heat to medium and cook each quesadilla for a few minutes on each side until the outside is golden, crispy, and makes a hollow sound when tapped. Continue with the rest of the quesadillas until all are cooked and cheese is melted.
Notes
- Adjust cayenne pepper to modify the heat level to your preference.
- Cornstarch helps thicken the filling sauce; if you prefer a looser texture, use extra liquid instead and skip the cornstarch.
- Using both cheddar and Monterey Jack cheeses provides a nice balance of sharpness and meltiness; feel free to substitute with other melting cheeses.
- Pickled jalapeños add a spicy tang but can be omitted for a milder version.
- Light oil coating prevents tortillas from sticking and helps achieve a golden crisp crust.
- This recipe works well using a non-stick skillet or cast iron pan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-Inspired
