I know I’ve given you a whole lotta savory this week.  Next week we are back to butter-laden sweet treats but to end this week – I am sharing Paul’s specialty, quesadillas.  I told you he cooked dinner for me!

I don’t even think about cooking quesadillas in our house because he is truly a master at it.  I told you a while back that he used leftover black bean burgers to make a “round 2” meal out of them.  He talked about it for a week solid and then (practically) begged me to make them again, just so that he could use the leftovers for a quesadilla.  He is more obsessed with these black bean burger quesadillas than he is about the burgers themselves.  And, since the burgers are now perfected, so is the black bean burger quesadilla!

We at the burgers for dinner on Sunday night; had the quesadillas on Monday night; and then Paul ate another quesadilla on Wednesday night.  As he was licking his plate finishing up, he said “I just really love these.”  I really love them too, but maybe not as much as he does.  He’s convinced you will love them too.

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Black Bean Burger Quesadilla Recipe

Yield: 4 quesadillas

Cook Time: 15 minutes

Round 2 recipe: uses leftover Black Bean Burgers mixed up with sauteed onions, bell pepper and stuffed between tortillas with melty cheese.


2 tsp. olive oil
1/4 cup white onion, chopped
1/4 cup red pepper, chopped
1/2 tsp. ground cumin
1/8 tsp. salt
1/4 tsp. pepper
1 – 2 tsp. Sriracha
2 leftover Black Bean Burgers
4 tortillas
1 cup shredded mozzarella cheese, divided


Heat the oil in a medium frying pan. Add the onion, bell pepper, cumin, salt and pepper and saute for about 6 minutes, until the onion and pepper are tender. Add the leftover black bean burgers and break them up to resemble ground "meat". Add in the Sriracha sauce, as much as your tastes prefer. Stir to coat and cook until warmed through. Remove from pan.

Build and cook the quesadillas: Lay one tortilla in the pan. Sprinkle 1/4 cup of the cheese onto the bottom of the quesadilla. Spread half of the cooked burger mixture over the cheese, and top with another 1/4 cup of the cheese. Top with another tortilla. Cook for 3-4 minutes over medium-low heat until the outside is nicely browned and the cheese begins to melt. Flip and continue to cook until the cheese is completely melted and the tortilla is browned.

Repeat with the remaining ingredients. Cut and serve warm with salsa, Sriracha Mayonnaise, etc.