Save This Black-Eyed Pea Quesadilla is a comforting, protein-packed meal that brings a hearty Tex-Mex twist to your table. Featuring creamy mashed black-eyed peas and gooey melted cheese, these quesadillas are crisped to golden perfection in a skillet for a satisfying and easy vegetarian dish.
Save The key to this recipe lies in the filling's texture. By sautéing the peas with aromatic onion and garlic before coarsely mashing them, you create a rich, savory base that contrasts beautifully with the crunch of the toasted flour tortilla. It is a simple yet sophisticated way to enjoy a pantry staple.
Ingredients
- For the Filling
- 1 1/2 cups cooked black-eyed peas (drained and rinsed if canned)
- 1 tablespoon olive oil
- 1/2 small onion, finely diced
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tablespoon fresh lime juice
- 1/4 cup chopped fresh cilantro (optional)
- For the Quesadillas
- 8 medium (8-inch) flour tortillas
- 1 1/2 cups shredded cheddar or Monterey Jack cheese
- 2 tablespoons butter or neutral oil, for frying
Instructions
- Step 1
- In a skillet over medium heat, warm the olive oil. Add diced onion and sauté for 3–4 minutes until softened. Add garlic and cook for 1 minute more.
- Step 2
- Stir in black-eyed peas, cumin, smoked paprika, salt, and pepper. Cook for another 2–3 minutes until heated through.
- Step 3
- Remove from heat. Mash the mixture coarsely with a potato masher or fork, leaving some texture. Stir in lime juice and cilantro if using.
- Step 4
- Lay out 4 tortillas. Divide the mashed black-eyed pea mixture evenly among them, spreading over half of each tortilla. Sprinkle cheese over the filling. Fold each tortilla in half to enclose the filling.
- Step 5
- Heat 1/2 tablespoon butter or oil in a large skillet over medium heat. Place one or two quesadillas in the pan and cook for 2–3 minutes per side, or until golden brown and the cheese is melted. Repeat with remaining quesadillas, adding more butter or oil as needed.
- Step 6
- Slice into wedges and serve hot with salsa, sour cream, or guacamole if desired.
Zusatztipps für die Zubereitung
For the best results, use a potato masher to achieve a coarse mash; this prevents the filling from becoming too mushy while ensuring it stays inside the tortilla. Cook the quesadillas over medium heat to allow the cheese to melt fully before the exterior becomes too dark.
Varianten und Anpassungen
You can easily add extra flavor by including sautéed bell peppers or jalapeños in the filling. To accommodate different diets, substitute whole wheat or corn tortillas, or use your favorite vegan cheese to make the dish dairy-free.
Serviervorschläge
Slice the quesadillas into wedges and serve them immediately while the cheese is still gooey. They are best enjoyed with a side of fresh salsa, cool sour cream, or creamy guacamole for dipping.
Save Each quesadilla contains approximately 345 calories, 14g of protein, and 16g of fat. Note that this recipe contains dairy and gluten; however, it can be adapted using certified gluten-free tortillas. Enjoy this quick, nutritious Tex-Mex classic!
Recipe FAQ
- → Can I use dried black-eyed peas instead of canned?
Yes, soak and cook dried black-eyed peas according to package directions until tender, then drain well before mashing. One 15-ounce can equals about 1½ cups cooked peas.
- → What cheese works best in these quesadillas?
Cheddar, Monterey Jack, or a Mexican cheese blend melt beautifully and complement the earthy black-eyed peas. For extra flavor, try pepper jack for a spicy kick.
- → How do I store leftover quesadillas?
Cool completely, then wrap individually in plastic or foil. Refrigerate for up to 3 days. Reheat in a skillet over medium-low heat or in a 350°F oven until warmed through and crispy.
- → Can I make these gluten-free?
Absolutely. Use certified gluten-free tortillas and check that your seasonings and cheese are gluten-free. The filling naturally contains no gluten.
- → What toppings pair well with these quesadillas?
Fresh salsa, guacamole, sour cream, or pico de gallo make excellent toppings. A squeeze of fresh lime juice and chopped cilantro add brightness to contrast the rich, cheesy filling.