Black Bean and Feta Quesadillas

Oh gosh, it’s been cold out there lately, eh? I mean, I feel like I should be able to just shrug off Toronto cold weather after living in Ottawa for 5 years. But apparently I’ve softened in my old age because this cold snap has been awful!

And in addition to the cold, the lack of sunshine has really got me down lately. I’m trying to fight it, I really am. I’m taking lunchtime walks to suck up whatever tiny ounce of sunshine I can! And I’m taking vitamin B12 and vitamin D which are both supposed to help energy levels. But I still get home from work just totally exhausted. If it’s a good day, I do some yoga and then make dinner. On bad days, I watch Kardashians and hope Will feels up to cooking when he gets home.



If you’re anything like me, there’s maybe one night a week where you want to get home from work and cook a real fancy dinner, like one with side dishes and contrasting flavours and slow cooking. The other four weeknight dinners need to be fast and easy but also have some nutritional value. I think these quesadillas do an awesome job of that! The black beans mean that you’re getting plenty of folate, fibre and protein. Plus cheese is good for you, right? Wasn’t there some study done about cheese increasing happiness? Am I just basing that idea on personal experience?

Plus you can definitely customize these with all sorts of veggies. Tonight I wanted to go simple and have just beans and cheese, but some sauted red peppers or spinach would be delicious!

And I made some guacamole for dipping because Will could happily eat guacamole for every meal. Plus guacamole is something I taught him how to make. We all know that rule about kids boyfriends being much more likely to consume food that they make themselves, right?
(this photo is from a while ago, but just look at him scoop those avocado guts out with a spoon, all proper-like!)

You can use corn tortillas or flour tortillas. I used…

both! Because we are apparently Mexican food hoarders. Have you tried these corn tortillas yet? They’re so good. They do tend to stick to the pan a bit more than the flour ones, but I find if you use a touch of oil, that helps.


Black Bean and Feta Quesadillas

Serves two very hungry people.


  • 8 flour or corn tortillias
  • 1 540 ml can black beans
  • 3 garlic cloves, diced
  • zest of 1 lime
  • 1 tsp cumin
  • ½ tsp chili powder
  • ½ tsp salt
  • 1 tsp oil or butter
  • 1 cup grated cheddar cheese (I used extra old)
  • ½ cup crumbled feta
  • To dip: salsa or guacamole


  • 2 ripe avocados
  • 1 small onion
  • 2 garlic cloves
  • Juice of one lime
  • 1 tsp cumin
  • 1 tsp chilli powder
  • Salt and fresh ground pepper

Start by making your bean mixture. Drain the can of beans and rinse it well. Add to a bowl with the garlic, lime zest and spices and mix well. Set aside while you finish your other ingredients. The nice thing about the beans is they get even tastier the next day, so you can have more quesadillas!

For the guacamole, finely chop your onion and garlic and place in a small bowl. Slice your avocado and add it to the bowl – we’re all using this method already, right? Add lime juice and spices and give it a taste test, adjusting the spices if you want it a little spicier/saltier.

Now make your quesadillas! Heat the butter or oil in a frying pan over medium heat. While it’s heating, assemble the quesadillas with one thin layer of grated cheddar cheese, than about a 1/4 cup of beans, a few tablespoons of crumbled feta and some more cheddar on the top so it all sticks together. You can also add some guacamole to this if you’re my boyfriend who tries to consume the maximum amount of guacamole possible. Grill in the frying pan for around five minutes or until the tortilla is brown and the cheese is melted. Flip, let the other side cook until it’s brown. Et voila! Serve with salsa, guacamole or sour cream for dipping.

4 thoughts on “Black Bean and Feta Quesadillas”

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