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Shrimp and Black Bean Quesadillas

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Shrimp and Black Bean Quesadillas are a flavorful and quick meal featuring tender shrimp, black beans, cheese, and spices grilled in crispy tortillas. Perfect for weeknight dinners or party appetizers.

Ingredients

  • 1 lb raw shrimp, peeled and deveined
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 1/2 cups shredded Monterey Jack or cheddar cheese
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 4 medium (8-inch) flour tortillas
  • Fresh cilantro (optional, for garnish)
  • Sour cream, salsa, or guacamole for serving (optional)

Instructions

  1. In a skillet, heat olive oil over medium heat. Add garlic, onion, and red bell pepper; sauté for 3–4 minutes until softened.
  2. Add shrimp, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 3–4 minutes until shrimp turn pink and are cooked through.
  3. Stir in black beans and cook for another 1–2 minutes until heated. Remove from heat.
  4. On half of each tortilla, sprinkle cheese, then spoon the shrimp and bean mixture over it. Add more cheese on top and fold the tortilla in half.
  5. In a clean skillet or griddle over medium heat, cook each quesadilla for 2–3 minutes per side until golden brown and cheese is melted.
  6. Slice quesadillas into wedges and serve warm with desired toppings like sour cream, salsa, or guacamole.

Notes

  • Use pre-cooked shrimp to save time, but add at the end to prevent overcooking.
  • To make it gluten-free, use gluten-free tortillas.
  • Quesadillas freeze well—wrap tightly and reheat in oven or skillet.
  • Customize with different cheeses or veggies like corn or zucchini.
  • For extra crispiness, cook in a lightly oiled skillet and avoid overcrowding.

Nutrition

Find it online: https://thefamilycooking.com/shrimp-and-black-bean-quesadillas/