Cheesy Beef and Black Bean Quesadillas with Cilantro Lime Crema

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Savory ground beef and black beans layered with melted cheese inside toasted tortillas, served with a refreshing cilantro lime crema. This Mexican-inspired taco and burrito recipe, ready in about 30 minutes, pairs ground beef, black beans, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 1 cup canned, drained and rinsed black beans
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded cheddar cheese
• 4 large flour tortillas
• 2 tbsp olive oil
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Heat a large skillet over medium-high heat. Add 1 lb ground beef and cook for 6-7 minutes, breaking it up with a spoon, until fully browned. Drain excess fat.
2. Step 2: Stir in 1 cup drained and rinsed black beans, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3 more minutes until heated through and fragrant.
3. Step 3: Remove beef mixture from skillet and wipe clean. Lay 1 large flour tortilla flat and sprinkle with 3/8 cup shredded cheddar cheese evenly over one half. Spoon 1/4 of the beef and bean mixture over the cheese, then top with another 3/8 cup cheese.
4. Step 4: Fold the tortilla in half and brush 1/2 tbsp olive oil on the outside. Place in the skillet over medium heat and cook for 3-4 minutes per side until the tortilla is crispy and the cheese melts.
5. Step 5: Meanwhile, mix 1/2 cup sour cream with 1/4 cup chopped fresh cilantro and 1 tbsp lime juice in a small bowl to create the cilantro lime crema.
6. Step 6: Cut each quesadilla into wedges and serve warm with the cilantro lime crema on the side.