Black-Eyed Pea Quesadilla (Printable version)

Crispy tortillas filled with seasoned mashed black-eyed peas and melted cheese, cooked until golden and served hot.

# Ingredient list:

→ For the Filling

01 - 1.5 cups cooked black-eyed peas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 0.5 small onion, finely diced
04 - 1 clove garlic, minced
05 - 0.5 teaspoon ground cumin
06 - 0.25 teaspoon smoked paprika
07 - Salt and pepper to taste
08 - 1 tablespoon fresh lime juice
09 - 0.25 cup chopped fresh cilantro, optional

→ For the Quesadillas

10 - 8 medium 8-inch flour tortillas
11 - 1.5 cups shredded cheddar or Monterey Jack cheese
12 - 2 tablespoons butter or neutral oil for frying

# Step-by-step guide:

01 - Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 minute more.
02 - Stir in black-eyed peas, cumin, smoked paprika, salt, and pepper. Cook for 2-3 minutes until heated through.
03 - Remove from heat and coarsely mash the mixture with a potato masher or fork, retaining some texture. Stir in lime juice and cilantro if desired.
04 - Lay out 4 tortillas. Divide the mashed black-eyed pea filling evenly among them, spreading over half of each tortilla. Sprinkle cheese over the filling. Fold each tortilla in half to enclose.
05 - Heat 0.5 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 until golden brown and cheese is melted. Repeat with remaining quesadillas, adding more butter or oil as needed.
06 - Slice quesadillas into wedges and serve hot with salsa, sour cream, or guacamole if desired.

# Expert tips:

01 -
  • Black-eyed peas give you real protein and fiber without needing meat, so you feel full and energized.
  • It comes together faster than ordering takeout, and your kitchen smells incredible while it cooks.
  • The spices are just bold enough to taste intentional, but the whole thing stays approachable and comforting.
02 -
  • Don't skip the mashing step or you'll end up with chunks that don't bind together, but also don't mash into a paste or you lose that comforting texture that makes these special.
  • Keep your skillet heat at medium, not higher, or the outside will brown too fast before the cheese melts inside, leaving you with a lukewarm surprise.
03 -
  • Use a potato masher instead of a blender because it gives you control over texture and keeps the filling from getting gluey from overworking.
  • Let the tortillas come to room temperature before assembling if they've been in the fridge, so they fold without cracking.
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