Cheesy Black Bean Melt

Cheesy Black Bean Melt

Say hello to your new favorite quick and easy meal: the Cheesy Black Bean Melt! This recipe is a game-changer for busy weeknights, a satisfying lunch, or even a hearty snack. It’s a delicious and wholesome dish that’s packed with flavor, thanks to a savory black bean filling, a fresh and zesty pico de gallo, and a generous amount of melted Colby Jack cheese, all tucked inside a soft, warm tortilla.

What makes this recipe truly special is its simplicity and the use of fresh, vibrant ingredients. The homemade pico de gallo, with its blend of ripe tomatoes, crisp red onion, cilantro, and a hint of lime, adds a bright, refreshing contrast to the creamy, cheesy bean filling.

Whether you're a vegetarian looking for a new go-to, or just someone who appreciates a delicious, no-fuss meal, this Cheesy Black Bean Melt is sure to become a staple in your kitchen. It's a versatile dish that you can customize with your favorite toppings, and it's so easy to make that you'll be enjoying it in no time!

Author

Robert Moreland

Prep Time

20 minutes

Cook Time

15 minutes

Servings

2

Category

Lunch

Cuisine

Mexican

Ingredients

• 1 can (15 ounces) black beans, rinsed and drained
• 2 Tablespoons of Taco Seasoning
• 1/4 cup water
• 1 cup ripe Roma tomatoes, finely diced (about 2 medium)
• 1/4 cup red onion, finely diced
• 1-2 tablespoons fresh cilantro, chopped
• 1 small jalapeño, seeded and minced (adjust to your spice preference)
• 1 tablespoon fresh lime juice
• Pinch of salt
• 6 (6-inch) flour or whole wheat soft taco shells
• ¾ cup shredded Colby Jack or Monterey Jack cheese
• Optional: Sour cream or Greek yogurt for serving

Directions

1. Put drained black beans in a large skillet over medium heat. Use a potato masher or a fork to lightly mash about half of the beans directly in the skillet. This will give the filling a creamier texture while still retaining some whole beans.
2. Pour the water and and taco seasoning into the beans and bring to a simmer. Reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the liquid has mostly absorbed and the mixture is thick.
3. Remove from heat and set aside.
4. In a medium bowl, combine the diced tomatoes, red onion, chopped cilantro, minced jalapeño, and fresh lime juice.
5. Add a pinch of salt and gently stir to combine. Taste and adjust seasoning as needed. Set aside.
6. Lay one flour tortilla flat. Spread about 1/8 cup of the black bean filling on one half of the tortilla, leaving a small border.
7. Sprinkle about 1/8 cup of the shredded cheese over the black bean filling.
8. Spoon a generous tablespoon or two of the fresh pico de gallo over the cheese.
9. Fold the other half of the tortilla over the filling to create a half-moon shape. Gently press down to seal. Repeat with the remaining tortillas and fillings.
10. Fill the water reservoir of your Bella Stackable Steamer according to the manufacturer's instructions.
11. Place one or two Cheesy Black Bean Melts (depending on the size of your steamer baskets) in a single layer in the steamer basket(s). Avoid overcrowding to ensure even steaming.
12. Stack the baskets if using more than one.
13. Place the lid on the steamer and turn it on.
14. Steam the Cheesy Black Bean Melts for 5-7 minutes, or until the cheese is melted and gooey, and the tortillas are soft and pliable. The steam will also warm the filling through beautifully.
15. Carefully remove the steamed Cheesy Black Bean Melts from the steamer using tongs or a spatula.
16. Serve immediately.
17. Optional: Offer extra pico de gallo, sour cream, or Greek yogurt on the side for dipping.