Pressure Cooker Black Bean Quesadillas

Name: Pressure Cooker Black Bean Quesadillas
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 1 cup (200 g) dried black beans, rinsed and drained; 1 cup (250 ml) chicken or vegetable broth; 1 cup (250 ml) store-bought salsa; 1 ½ cups (225 g) fresh or frozen corn kernels; ½ cup (25 g) cilantro, finely chopped; 8 large 10-inch (25 cm) wheat tortillas; 3 ¼ cups (325 g) mozzarella cheese, grated; 2 tbsp (30 ml) olive oil; Sour cream, for serving; Store-bought salsa, for serving

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Preparation 40 MIN

Cooking 40 MIN

Sinking 12 H
Servings 4

Make this black bean quesadilla recipe in your RICARDO electric pressure cooker or Instant Pot.

Ingredients
Preparation

Ingredients

Black Bean Filling

1 cup (200 g) dried black beans, rinsed and drained
1 cup (250 ml) chicken or vegetable broth
1 cup (250 ml) store-bought salsa
1 ½ cups (225 g) fresh or frozen corn kernels
½ cup (25 g) cilantro, finely chopped

Quesadillas

8 large 10-inch (25 cm) wheat tortillas
3 ¼ cups (325 g) mozzarella cheese, grated
2 tbsp (30 ml) olive oil
Sour cream, for serving
Store-bought salsa, for serving

Preparation

Black Bean Filling

Place the black beans in a bowl. Generously cover with water and let soak for 12 hours or overnight at room temperature. Add water as needed to ensure the beans remain covered. Rinse and drain.
In the pressure cooker, combine the beans with the broth and salsa. Season with salt and pepper. Cover and select the Bean function. Set the machine to cook for 30 minutes.
Release the pressure manually, and remove the lid. Select the Steam function. Add the corn and cilantro. Continue cooking, uncovered, for 5 minutes. Adjust the seasoning. Drain if the mixture is too liquid.

Quesadillas

Lay the tortillas on a work surface. Sprinkle 3 tbsp of cheese over one half of each tortilla. Top with about ½ cup (125 ml) of the black bean filling and another 3 tbsp of cheese. Fold the tortillas in half over the filling, pressing down lightly.
In two large non-stick skillets over medium-low heat, brown four quesadillas at a time in the oil, about 2 to 3 minutes on each side. Cut into triangles. Serve with sour cream and salsa.

Note

The black bean filling is even better the next day, when it has soaked up all of the flavours. You can prepare the filling in advance (it will keep for 4 days in an airtight container in the refrigerator) and make quesadillas any night of the week.

To help you with this recipe

RICARDO Electric Pressure Cooker

The RICARDO 6.3-quart (6 litre) pressure cooker lets you make delicious and flavourful meals bursting in record time. Both safe and efficient, it can prepare homemade broths, legumes, chicken, stews and even yogurt!

119.99 $

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