Crispy Spelt Quesadillas with Smoky Beans and Cheese

Spelt smoky bean and cheese quesadillas use spelt tortillas filled with a smoky black bean mash and two melted cheeses, cooked in a hot skillet until the outside turns golden and crisp.

The spelt flour gives the tortilla a nutty flavor and a firmer bite than plain flour tortillas, so it holds the filling without going soft or soggy.

The bean filling comes together in one pan. Onion, garlic, smoked paprika and a touch of chipotle turn canned black beans into a thick, spreadable paste in under 10 minutes.

I use a mix of sharp cheddar and Monterey Jack for the pull, but a single cheese works fine if that's what's in the fridge.

One thing to watch: if the skillet runs too hot, the outside burns before the cheese fully melts. Medium heat and a bit of patience get you a quesadilla that's crisp outside and molten inside.

Why You'll Love This Recipe

Ready in 40 minutes with mostly pantry ingredients
Spelt tortillas add a nutty flavor and sturdy bite
One skillet handles both the filling and the frying
Easy to customize with whatever cheese is on hand

Spatula lifting a crisp spelt quesadilla in a skillet showing melted cheese and smoky black bean filling

Ingredient Notes

Spelt tortillas: Look for 8-inch spelt tortillas at the store, or use whole wheat tortillas if spelt isn't available. They're sturdier than plain flour tortillas and won't tear when folded.
Black beans: Canned beans keep this quick, but 1.5 cups of home-cooked beans work the same way. Rinse canned beans well to cut down on sodium.
Smoked paprika: This is where the smoky flavor comes from. Chipotle powder can replace it for a spicier, deeper smokiness.
Sharp cheddar cheese: Sharp cheddar melts well and adds bite. Mild cheddar or Colby work too, just expect a milder flavor.
Monterey Jack cheese: This melts smoother than cheddar alone and helps the filling hold together. Mozzarella is a fine substitute if that's what you have.
Chipotle powder: Optional but recommended for heat. Start with 1/4 teaspoon and add more if you like it spicier.

Sliced spelt bean and cheese quesadillas plated with salsa, lime wedges, and a linen napkin on a wooden table

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cooking Method: Stovetop

Cuisine: Mexican

Courses: Lunch

Difficulty: Easy

Cooking Temp: Medium heat (stovetop) C

Servings: 4

Estimated Cost: 1.80

Calories: 520

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten, Vegetarian

Description

This recipe folds a smoky, mashed black bean filling and two melted cheeses into spelt tortillas, then pan-fries them until the outside is crisp and the edges hold together.

Ingredients

For the smoky bean filling

1 tbsp olive oil
1 onion, finely diced (small (about 80 g))
2 garlic cloves, minced
1 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp chipotle powder (optional, adjust for heat)
400 g canned black beans, drained and rinsed
2 tbsp water
1/2 tsp salt

For the quesadillas

8 spelt tortillas (8-inch / 20 cm)
200 g shredded sharp cheddar cheese
100 g shredded Monterey Jack cheese
2 tbsp butter, for cooking
2 tbsp fresh cilantro, chopped (optional)

Instructions

Make the smoky bean filling

1
Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and cook for 3 to 4 minutes until soft and translucent.
2
Stir in the garlic, smoked paprika, cumin, and chipotle powder. Cook for 30 seconds until fragrant.
3
Add the black beans and water. Mash roughly with a fork or potato masher and cook for 3 to 4 minutes, stirring, until the mixture turns thick and paste-like. Season with salt and set aside.

Assemble and cook the quesadillas

4
Wipe out the skillet. Lay a spelt tortilla flat and sprinkle a thin layer of cheddar and Monterey Jack over half of it.
5
Spoon 2 to 3 tablespoons of the bean filling over the cheese, then top with a little more cheese. Fold the tortilla in half.
6
Melt butter in the skillet over medium heat. Working in batches of two if the skillet is large enough, cook the quesadillas for 2 to 3 minutes per side, until golden brown and the cheese has melted.
7
Transfer to a cutting board and repeat with the remaining tortillas, adding more butter as needed. Slice each quesadilla into wedges and serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 520kcal

% Daily Value *
Total Fat 24g37%
Saturated Fat 11g56%
Cholesterol 45mg15%
Sodium 680mg29%
Potassium 380mg11%
Total Carbohydrate 46g16%
Dietary Fiber 8g32%
Sugars 3g
Protein 22g44%

Vitamin A 700 IU
Vitamin C 4 mg
Calcium 320 mg
Iron 3 mg
Vitamin E 1 mg
Vitamin K 5 mcg
Thiamin 0.2 mg
Riboflavin 0.3 mg
Niacin 3 mg
Vitamin B6 0.2 mg
Folate 60 mcg
Vitamin B12 0.6 mcg
Phosphorus 300 mg
Magnesium 60 mg
Zinc 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Mash beans while warm for the smoothest, most spreadable filling.
Cook in batches of two if your skillet is large enough.
Wipe the pan between batches to avoid burnt bean bits.
Use a mix of two cheeses for better melt and pull.

Keywords: spelt quesadillas, smoky bean quesadilla, spelt tortilla recipe, vegetarian quesadilla, easy quesadilla recipe

Equipment

10-inch nonstick skillet
mixing bowl
potato masher or fork
spatula
cutting board

Tips

Rinse canned black beans well to cut the sodium before mashing them into the filling.
Mash the beans while they're still warm in the pan so they turn into a spreadable paste.
Cook quesadillas over medium heat, not high, so the cheese melts before the tortilla scorches.
Wipe the skillet clean between batches so leftover bean bits don't burn and turn bitter.
Let each quesadilla rest 1 minute before slicing so the melted cheese doesn't run out.

Variations

Add sauteed bell peppers and corn to the bean filling for a heartier, more colorful quesadilla.
Swap black beans for pinto beans and add a spoon of salsa for extra moisture and tang.
Use smoked gouda instead of cheddar for a deeper smoky flavor that pairs with the paprika.

Storage and Reheating

Cooled quesadillas keep in an airtight container in the fridge for up to 3 days. Stack them with parchment between layers so the cheese doesn't stick.

Reheat in a dry skillet over medium heat for 2 to 3 minutes per side to re-crisp the tortilla. Skip the microwave, it turns the tortilla soft and chewy instead of crisp.

To freeze, assemble the quesadillas but don't cook them. Wrap individually and freeze for up to 2 months, then cook from frozen in a skillet, adding 2 to 3 extra minutes per side.

Serving Suggestions

Serve spelt smoky bean and cheese quesadillas with lime wedges, sour cream, and a simple salsa on the side.

A light slaw or a small green salad with vinegar dressing cuts through the richness of the melted cheese.

These also work well cut into small wedges for a casual appetizer platter at gatherings.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-smoky-bean-cheese-quesadillas/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!