Description
Cheesy Black Bean Quesadillas with Peach Jicama Salsa are a delightful fusion of warm, melty Mexican four-cheese quesadillas filled with black beans, roasted corn, and green chiles, paired with a refreshing, sweet and tangy peach jicama salsa. This recipe combines savory and fresh flavors for a perfect quick meal or snack that balances creamy, spicy, and fruity notes.
Ingredients
Scale
Quesadilla Ingredients
- 4 flour tortillas
- 2 cups shredded Mexican four cheese blend
- 1/2 cup canned fire roasted corn kernels, drained
- 1 cup canned black beans, drained
- 4 ounce can diced green chiles
- 1/2 cup tomatillo verde salsa, homemade or store bought
- 2 tablespoons fresh cilantro, roughly chopped
- Pinch of coarse salt
Peach Jicama Salsa Ingredients
- 2 ripe yet firm yellow peaches, diced
- 6 ounces jicama sticks, diced
- 1/2 to 1 jalapeno, seeded and minced (adjust based on spice preference)
- 1/2 cup red onion, diced
- 1/4 cup fresh cilantro, roughly chopped
- Juice of 1 lime (about 2 tablespoons)
- Pinch of coarse salt, more as desired
Instructions
- Make the salsa: In a medium bowl, combine diced peaches, diced jicama, minced jalapeno, red onion, 1/4 cup cilantro, lime juice, and a pinch of coarse salt. Stir well to combine. Taste and add more salt if needed. Chill in the refrigerator until ready to serve.
- Preheat the oven: Set your oven to 425˚F (220°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking and ease clean-up.
- Assemble the base quesadillas: Lay 2 tortillas flat on the prepared baking sheet. Spread about 1/4 cup tomatillo verde salsa evenly onto each tortilla. Then sprinkle 1/2 cup of the shredded cheese evenly over both tortillas.
- Add the fillings: Distribute the black beans, roasted corn, diced green chiles, and 2 tablespoons chopped cilantro evenly on top of the cheese layer on each tortilla.
- Top with cheese and tortillas: Sprinkle the remaining cheese evenly over the fillings on both quesadillas. Carefully cover each with the remaining two tortillas to form sandwiches.
- Bake the quesadillas: Place the baking sheet in the preheated oven and bake for 6-8 minutes. The cheese should be fully melted and the tortillas warmed and slightly crisp.
- Serve: Remove the quesadillas from the oven and slice into portions as desired. Top each slice generously with the chilled peach jicama salsa. Garnish with thinly sliced jalapeno if you like added heat, and serve immediately.
Notes
- Use firm but ripe peaches to ensure a balanced texture and sweetness in the salsa.
- Adjust jalapeno quantity in the salsa depending on your desired spice level.
- If preferred, substitute gluten-free tortillas to make this recipe gluten-free.
- For a vegetarian option, confirm the cheese does not contain animal rennet.
- Leftover salsa keeps well refrigerated for up to 2 days but is best fresh.
- Feel free to add extra fresh cilantro on top of the quesadillas for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course, Snack
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla with salsa (approx. 1/4 of recipe)
- Calories: 370 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 13 g
- Cholesterol: 30 mg
Keywords: quesadilla, black beans, peach salsa, jicama, Mexican cheese, vegetarian, quick meal, baked quesadilla
