Last updated on December 20th, 2018.
Put that leftover Thanksgiving turkey to good use and make these Leftover Turkey Quesadillas with Black Beans. Your taste buds and your family will thank you.
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Every year in the beginning of November there is an uptick in Google and Pinterest searches for “Thanksgiving recipes.” If you’re still planning your Thanksgiving menu, may I recommend my Baked Thanksgiving Chickpeas with Butternut Squash, my Butternut Squash and Cranberry Stuffing Casserole, and my Roasted Brussels Sprouts and Chickpeas Salad?
And then right after Thanksgiving there is a huge spike in Google for “Leftover Turkey Recipes.”
If you’re like most people, you make wayyyy too much turkey for your guests. This is because there is so much other good food (see above-mentioned side dishes!) and no one has room for turkey. Turkey is great, but not when you can stuff your face with sweet potato casseroles and pies.
There are a lot of creative leftover turkey recipes, such as making paninis with turkey and cranberry sauce, or putting turkey into a soup or a chili.
And while all that sounds good, who wants to actually spend time cooking the day after Thanksgiving?? Didn’t we just do that all day yesterday?
So this Turkey Quesadilla recipe is the perfect solution to all your after-Thanksgiving turkey woes.
How to make Leftover Turkey Quesadillas with Black Beans:
It really couldn’t be simpler. It’s a 4-ingredient recipe that involves only turkey, black beans, cheese, and tortillas.
If you shred the turkey meat the night before when you are putting it away, you don’t even have to get a bowl dirty for this quesadilla recipe.
If you want, you can spice things up by adding a bit of taco seasoning or turkey rub, such as this one, to the leftover turkey. Or you can just use Pepper Jack cheese to kick up the spice level a bit.
Normally I would get all purist on you and tell you to shred your own cheese to avoid pre-shredded cheese that might have anti-caking chemicals added to it. But it’s the day after Thanksgiving and you just want to look for some Black Friday deals on Amazon. So give yourself a break, feel free to use pre-shredded cheese for this turkey quesadilla.
The great thing about this quesadilla is that you can make as many as you need, this recipe scales up easily. Just make sure to have about 1/2 cup of shredded turkey meat, a scant 1/2 cup of black beans, and a 1/2 cup of shredded cheese for every quesadilla. That’s simple to remember.
A 15-oz can of black beans typically has 1.5 cups of drained black beans. So if you use just under a 1/2 cup of black beans for each quesadilla, you should be able to make 4 quesadillas using 1 can of black beans.
What to serve with these Turkey Black Bean Quesadillas:
Serve these quesadillas like you would any other quesadilla: with your favorite salsa, guacamole, avocado, or sour cream. If you want, you can dip these quesadillas into leftover cranberry sauce. The sweet and savory combination is delicious, I promise.
I got you covered for the salsa and guacamole recipes though, if you would like to keep things more traditional. You should absolutely try my Roasted Peach and Tomatillo Salsa. It’s slightly sweet, slightly tangy, and slightly spicy, just like a salsa should be.
Shop for this Turkey Quesadilla with Black Beans recipe:
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If you enjoyed this recipe, please leave a comment below and don’t forget to save it on Pinterest for next year!
Leftover Turkey Quesadillas with Black Beans
- 2 cups turkey meat , light or dark, shredded
- 1 teaspoon taco seasoning or your favorite barbecue dry rub (optional)
- 1 15-oz can black beans , drained and rinsed
- 4 large wheat tortillas (10-12 inches)
- 2-2.5 cups shredded cheese , such as Monterrey Jack, Pepper Jack, or Cheddar
- Optional: In a medium bowl, mix together the taco seasoning or dry rub seasoning with the shredded turkey meat.
- Place a tortilla in a large skillet. Add 1/2 cup shredded turkey, a scant 1/2 cup drained black beans, and 1/2 cup shredded cheese evenly on one half of the tortilla. Carefully fold tortilla over, and cook for 3-5 minutes per side over medium heat. Hint: use a large turner/spatula to carefully flip the tortilla over the middle, taking care not to lose any fillings.