Black-Eyed Pea Quesadilla (Printable)

Crispy tortillas filled with seasoned mashed black-eyed peas and melted cheese, perfectly golden and comforting.

# What you'll need:

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

# Method:

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

# Expert Advice:

01 -
  • It comes together in under 25 minutes, which means weeknight dinner without the stress or takeout guilt.
  • Black-eyed peas pack serious protein and fiber, so you stay satisfied way longer than you'd expect from a quesadilla.
  • The crispy exterior and creamy filling create this textural contrast that feels indulgent but tastes nothing like guilt.
02 -
  • If your pan is too hot, the outside burns while the cheese inside stays cold; medium heat isn't just a suggestion, it's the difference between crispy and ruined.
  • Mashing the peas only partway through creates the magic texture; over-mashing makes a dense filling that tastes like baby food instead of something grown-up and sophisticated.
03 -
  • Room temperature tortillas fold without cracking and cook more evenly, so pull them out of the fridge a few minutes early instead of using them straight from cold storage.
  • Use a spatula with a thin edge when flipping so you can slide underneath cleanly without disturbing the filling or breaking the tortilla.
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