Pan-Seared Plantain and Black Bean Quesadillas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden pan-seared quesadillas filled with sweet plantains and smoky black beans, melted cheese, and a hint of cumin. This Latin American-inspired vegetarian recipe, ready in about 30 minutes, pairs ripe plantains, olive oil, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 15 min Serves 4 Latin American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 peeled and thinly sliced ripe plantains and cook for 3-4 minutes per side until golden and tender. Remove and set aside.
  2. Step 2: In the same skillet, add 1 cup black beans, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Stir and cook for 2 minutes until warmed through and fragrant.
  3. Step 3: Lay one flour tortilla flat and sprinkle 1/4 cup shredded Monterey Jack cheese evenly over half the tortilla.
  4. Step 4: Layer a quarter of the cooked plantains and half the seasoned black beans on top of the cheese, then sprinkle 1/2 tbsp chopped cilantro. Fold the tortilla over.
  5. Step 5: Heat 1 tbsp olive oil in the skillet over medium heat and cook the folded quesadilla for 3-4 minutes per side until the tortilla is golden brown and the cheese is melted. Repeat with remaining tortillas and fillings.
  6. Step 6: Cut quesadillas into wedges and serve with lime wedges.

Frequently asked questions

How long does Pan-Seared Plantain and Black Bean Quesadillas take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Plantain and Black Bean Quesadillas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe plantains from drying out.

Can I substitute ingredients in Pan-Seared Plantain and Black Bean Quesadillas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Plantain and Black Bean Quesadillas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Plantain and Black Bean Quesadillas vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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