Can I use store-bought injera instead of making it from scratch?

Absolutely! You can use store-bought injera to save time, but homemade is always worth the effort if you have some time.

What kind of cheese works best in these quesadillas?

I suggest using cheddar, Monterey Jack, or a Mexican blend for the best melt and flavor. Vegan cheese also works well!

What are some good toppings or additions for these quesadillas?

Adding a dollop of Greek yogurt or sour cream, some fresh cilantro, or a drizzle of hot sauce can really take these quesadillas to the next level. Ohh, or a touch of avocado cream.

How do I store and reheat leftover quesadillas?

Leftover quesadillas can be stored in the fridge for up to 3 days. Reheat them in a skillet or microwave... but honestly, they probably won't last that long!

Can I freeze these quesadillas for later?

Yes, you can! Freeze them flat on a baking sheet before transferring to a freezer bag. Reheat directly from frozen in a skillet or oven.

How can I customize the filling of these quesadillas?

For extra flavour, try adding some roasted red peppers or corn to the black bean mixture. Or, swap out some of the spices for a smoky chipotle powder

Ever had one of those days where you're staring into the fridge, feeling utterly uninspired? Yep, been there, too many times to count. But, what if I told you there's a way to turn those 'blah' ingredients into something truly special? One of my favorite memories is attending the Street Food Fair in my city, where I tasted a version of these Quesadillas. That’s where these Injera Quesadillas with Spicy Black Beans were born—a delightful mashup of Ethiopian flatbread and classic Mexican comfort food, guaranteed to kick your taste buds into high gear.

These quesadillas aren't just about flavor; they're about texture, too. The slightly tangy, spongy injera pairs perfectly with the creamy, spicy black beans and melted cheese, creating a symphony of sensations in every bite. Plus, they're surprisingly easy to make, perfect for a quick lunch, a fun snack, or even a light dinner. You can customize these quesadillas to your heart's content, so consider this recipe more of a launchpad than a set of hard-and-fast rules.

Injera Quesadillas with Spicy Black Beans

Name: Injera Quesadillas with Spicy Black Beans
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 1
Cuisine: African
Ingredients: 2 pieces Injera bread; 1 cup Cooked black beans; 1/2 cup Shredded cheese (cheddar, Monterey Jack, or Mexican blend); 1 tbsp Olive oil; 1/4 cup Diced onion; 1 clove Minced garlic; 1/2 tsp Cumin; 1/4 tsp Chili powder; 1/4 tsp Smoked paprika; 1/4 cup Vegetable broth; 1 tsp Lime juice; 2 tbsp Fresh cilantro, chopped; to taste Salt and pepper; 1 tbsp Melted butter or olive oil (for brushing)

These Injera Quesadillas with Spicy Black Beans are a delicious fusion of Ethiopian and Mexican flavors, featuring tangy injera bread filled with creamy, spicy black beans and melted cheese. Ready in under 30 minutes, they're a quick, easy, and flavorful meal perfect for any time of day.

⏳ Yield & Time

Yield: 1 servings

Preparation Time: 15 minutes

Cook Time: 4 minutes

Total Time: 19 minutes

📖 Instructions

Prepare the Black Beans: In a small saucepan, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant. Add the drained and rinsed black beans, vegetable broth, and a pinch of salt and pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the beans have thickened slightly and most of the liquid has been absorbed. Mash some of the beans with a fork to create a creamy texture. Stir in lime juice and cilantro. Taste and adjust seasoning as needed. This is where you get to play around with the spice levels. Add more chili powder for a kick, or a pinch of sugar to balance the flavors.
Warm the Injera: Gently warm the injera bread in a dry skillet over low heat for about 30 seconds per side, just to make it more pliable. Be careful not to overcook it, as it can become brittle. If you don't warm it up enough, the bread might tear when you try to fold it. You can also warm it in the microwave for about 10-15 seconds. But I think pan-warming is a better approach because it avoids making the injera soggy.
Assemble the Quesadillas: Lay one injera flat on a cutting board. Sprinkle half of the surface with shredded cheese. Spoon a generous amount of the spicy black bean mixture over the cheese, spreading it evenly. Top with more cheese, if desired. Fold the other half of the injera over the filling to form a half-moon shape. Don't overfill! You'll have a hard time folding it, and the filling will squish out when you cook it. It's kinda messy when that happens, you know?
Cook the Quesadillas: Heat a large skillet over medium heat. Brush the outside of the quesadilla with melted butter or olive oil. Place the quesadilla in the skillet and cook for 3-4 minutes per side, or until the injera is golden brown and crispy and the cheese is melted and gooey. If the quesadilla starts to brown too quickly, reduce the heat to medium-low. Use a spatula to gently press down on the quesadilla while it's cooking to help the cheese melt evenly. I love hearing the cheese sizzle! It's one of my fave sounds.
Serve: Remove the quesadilla from the skillet and let it cool for a minute or two before slicing it into wedges. Serve immediately with your favorite toppings, such as salsa, guacamole, sour cream, or hot sauce. If you're feeling fancy, garnish with a sprinkle of fresh cilantro and a lime wedge. If I have some on hand, I like to throw on a little bit of fresh pico de gallo. It has a wonderful taste and texture combination.