World’s Greatest Black Bean Quesadilla

I love beans and try to eat a lot of them, but I’ve never used dried beans before; instead I always opted for the ease of canned.  But last weekend I decided to change it up.  I used the New York Times’ recipe for simmered black beans because I had read that they will change your life.  And I think they did.  They are delicious and flavorful and have ruined all other beans for me.  They are amazing.  Seriously, after trying these, there is no turning back.

And you can use them so many ways.  I mixed them in with rice and vegtables, ate them with tortilla chips, and mixed them in salads.  But I think my favorite use of these beans is in a quesadilla.

World’s Greatest Black Bean Quesadilla


  • 2 low carb tortillas – 4 points
  • 1/2 cup black beans – 2 points
  • 1/4 cup reduced fat cheese – 2 points

8 Weight Watchers Plus Points total

This is so easy to make.  Toast up the top tortilla in a skillet with some fat free cooking spray, and remove.  Next, throw on the bottom tortilla and layer with half of the cheese, the black beans, and then rest of the cheese.  Top it off with the first tortilla, and press down a little with a spatula.  Slide the quesadilla out of the skillet and onto a plate, then just cut and serve.  Eat them plain or with your favorite, salsa, guacamole, or sour cream.  Soooo good!

Also, if you’re like me, and LOVE your food spicy, add some jalapenos and chiptoles to the simmering black beans when you add in the cilantro and garlic.  I promise you won’t be disappointed.