These Black Bean Quesadillas are full of veggies and flavor! Black beans, corn, onions, peppers, and plenty of seasonings come together with gooey melted cheese in between buttery toasted tortillas for the ultimate delicious experience. Don’t forget the guacamole and sour cream!
Every time I make black bean quesadillas, my kid loves them. That, in and of itself, is a reason this recipe is in regular rotation in my house. 😂 They’re a mealtime lifesaver! They’re quick to make, nutritious, and deliciously toddler and husband-approved.
Why I love this recipe:
- So easy and filling: Quesadillas are one of my favorite quick and easy meals. When I want a little something more filling than the typical cheese quesadilla, I make this! It comes together in minutes and is filled with black beans, corn, and peppers, keeping you full and satisfied.
- Inexpensive: These black bean quesadillas use staple pantry ingredients and make hefty portions, meaning more bang for your buck! I’m all about meals that save me money.
- Vegetarian: Recipes that pile on the veggies are always a win! This recipe is a great alternative if you want to incorporate more veggies into your meals or switch things up. It’s also super hearty and meat-eater-approved – just ask my husband.
Black Bean Quesadilla Ingredients
- Black beans: I used one can of black beans for this recipe, but you can swap them for pinto beans if that’s all you’ve got in your pantry. If you have homemade black beans, you’ll need about 1 ½ cups.
- Corn: This adds some texture, flavor, and a hint of sweetness. You can use canned corn, frozen corn, or fresh corn if it’s in season.
- Onions and peppers: Caramelized onions and peppers add some Tex-Mex flavor to the quesadilla. I kept things mild by using a bell pepper, but you can add some heat by using a couple of jalapeños.
- Taco seasoning: I used my homemade taco seasoning, but you can also use your favorite store-bought seasoning if you’ve got it handy. I love making a batch of homemade and using it in various recipes, from soups to tacos. It’s the best and doesn’t include any fillers or anti-caking agents.
- Tortillas: You’ll need large 10-inch flour tortillas for these quesadillas. You can use a different size, but you’ll need to adjust the filling and cheese measurements accordingly. Whatever size you use, I recommend using thick and quality flour tortillas so they can withstand the filling.
- Shredded cheese: The best part of quesadillas is the cheese! I used queso Chihuhuaha, one of my favorite Mexican melting cheeses. It’s creamy, melts amazingly, and creates the best cheese pulls. You can also use Monterey Jack or mozzarella if that’s what you have on hand.
- Butter: Toasting your tortillas in butter is what brings your quesadillas to the next level. Butter gives them a more savory flavor and helps crisp up the tortilla, giving your quesadilla that crispy golden brown outside.
How to Make Black Bean Quesadilla
Saute the onions and bell peppers in a large skillet over medium-high heat with a little olive oil. Cook until the onions and peppers are tender and start to caramelize around the edges, about 7-10 minutes, stirring occasionally.
Stir in the black beans, corn, and taco seasoning into the skillet to combine. Cook the filling for an additional 5 minutes to blend all the flavors together.
Once cooked, stir in some lime juice and remove the skillet from the heat.
Assemble. Layer half of each tortilla with ⅓ cup shredded cheese, ½ cup black bean mixture, and another ⅓ cup shredded cheese. Fold it over and cook the quesadillas in a hot skillet with melted butter for 1 to 2 minutes per side until the cheese has fully melted and the quesadillas are golden brown.
Transfer the quesadilla to a cutting board and slice it into triangles with a sharp knife or a pizza cutter.
Serving Suggestions
I love serving these quesadillas with a dollop of sour cream, some fresh guacamole, and homemade salsa. To really round out the meal, a side of Mexican rice or arroz verde, and refried beans is always a good choice!
Recipe Tips
- Choose the right tortillas. Opt for large 10-inch flour tortillas (sometimes called “burrito size”) for flexibility and ease of folding. If you’re aiming for a more authentic taste or a gluten-free option, corn tortillas are a great alternative. However keep in mind they’re often smaller, so you’ll need to adjust the amount of filling and cheese accordingly.
- Don’t skip the butter. This helps toast up the outside of the tortilla and get it crispy and golden brown. It makes a huge difference in the taste!
- Use a good melting cheese. Choose a cheese that melts well, such as Chihuahua, Monterey Jack, Cheddar, or Oaxaca. These cheeses will give your quesadillas the perfect gooey texture.
Variations
- Add some meat. If you’re a meat eater and do want to add some meat to your quesadillas, shredded chicken, barbacoa, birria, and carnitas all make great additions.
- Make it spicy. These quesadillas are mild, but you can add some spice by adding a finely diced jalapeño, serrano, or chipotle pepper in adobo sauce.
- Stir in some scrambled eggs. Adding scrambled eggs to these quesadillas is a great way to add protein and make a meal that can be eaten for breakfast or any time of day.
Got Leftovers?
Any leftover black bean mixture can be refrigerated for up to 5 days and used to make additional quesadillas or as a filling in burritos, nachos, gorditas, or sopes!
Storing and Reheating
To store, refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
To reheat, warm the quesadilla in a skillet over medium heat until fully warmed through and the cheese is gooey. I don’t recommend reheating them in the microwave because they’ll get soft and soggy. You could also reheat it in the air fryer or under the broiler for a few minutes. Just watch it carefully so it doesn’t burn.
More Recipes
- Sheet Pan Quesadillas
- Chicken Fajita Quesadilla
- Chile Relleno Casserole
- Enfrijoladas (Black Bean Enchiladas)
- Black Bean Soup
Black Bean Quesadillas
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced green bell pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn (frozen, canned, or fresh)
- 1 ½ tablespoons taco seasoning (homemade or store-bought)
- 2 tablespoons lime juice (about 1 lime)
- 6 large flour tortillas (10-inch burrito size)
- 4 cups shredded cheese, divided (Monterey Jack, cheddar, mozzarella, Chihuahua, Oaxaca, and quesadilla are great)
- 3 tablespoons butter, divided
For serving
- Guacamole
- Sour cream
- Salsa
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook for 7-10 minutes until fork tender.
- Stir in the black beans, corn, and taco seasoning. Cook for 5 minutes, stirring often. Remove from the heat and stir in the lime juice. Set aside.
- Working in batches of 2, melt 1 tablespoon of butter in a large skillet over medium-high heat.
- Layer half of each tortilla with ⅓ cup shredded cheese, ½ cup black bean mixture, and another ⅓ cup shredded cheese. Fold it over and cook the quesadillas in the skillet for 1 to 2 minutes per side until the cheese has fully melted and the quesadillas are golden brown. Repeat with the remaining quesadillas and butter.
- Serve with guacamole, sour cream, and your favorite salsa.
Notes
- Choose the right tortillas. Opt for large 10-inch flour tortillas (sometimes called “burrito size”) for flexibility and ease of folding. If you’re aiming for a more authentic taste or a gluten-free option, corn tortillas are a great alternative. However keep in mind they’re often smaller, so you’ll need to adjust the amount of filling and cheese accordingly.
- Don’t skip the butter. This helps toast up the outside of the tortilla and get it crispy and golden brown. It makes a huge difference in the taste!
- Use a good melting cheese. Choose a cheese that melts well, such as Chihuahua, Monterey Jack, Cheddar, or Oaxaca. These cheeses will give your quesadillas the perfect gooey texture.
- Make the seasoning! You can use store bought taco seasoning, but for a little more control you can use my homemade taco seasoning recipe.
Nutrition Information
Photography by Ashley McLaughlin.
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