Black Bean Quesadillas
The ultimate black bean quesadillas recipe! These are loaded with a flavorful black bean, onion, and pepper filling, and gooey melted cheese. Talk about a quick and satisfying Mexican meal everyone will love.
❤️ You’ll Love This Black Bean Quesadillas
Taste & Texture:
- Perfectly seasoned, flavorful filling.
- A crispy golden tortilla gives a nice crunch
- With melty, gooey richness of cheese in every bite.
Easy to make: Quesadilla stuffing requires around 20 minutes and quesadilla cooking takes less than 5 for each. So it’s perfect for a busy day’s dinner or lunch.
Make ahead: You can make black bean stuffing a day or two before and keep it in the fridge. So you just have to assemble and cook the quesadillas. Simple, right?
Kids Lunch-box: Other than serving as a quick meal, these are perfect for kids’ lunchbox. You can quickly make these in the morning to pack.
🧾 Ingredient Notes
For Black Beans Filling:
- Olive Oil: Olive oil is a healthy choice that adds a subtle flavor.
- Garlic: I prefer freshly minced garlic for a deep, savory flavor. However, you can use store-bought minced garlic.
- Onion: I like to use red onion for Mexican cooking, you can use white or yellow as well.
- Peppers: Using a mix of colors adds visual appeal to the dish.
- Black Beans: Black beans are the star of these quesadillas. You can either use canned for convenience or home-cooked for a more authentic taste. Check out this instant pot black beans recipe.
- Spices: A blend of chili powder, cumin, smoked paprika, onion powder, garlic powder, and dried oregano are used. Instead, you can use taco seasoning.
- Salt and black Pepper: Add salt and black pepper as per your liking.
- Cilantro: Freshly chopped adds a herby brightness to these quesadillas.
- Lime Juice: It adds a fresh, zesty note.
For Quesadillas:
- Cheese: You can use cheddar, Monterey Jack, or a Mexican blend for creamy, gooey quesadillas.
- Tortillas: Use fresh, pliable tortillas for the best results. You can use whole wheat or flour tortillas. Whatever you like will work.
👩🍳 How To Make Black Bean Quesadillas? (Pics)
Prepare The Black Bean Stuffing:
1) In a pan, heat olive oil over medium heat. Add minced garlic and sauté for about a minute or until the raw smell of garlic goes away.
2, 3) Add onions and mixed peppers (red, orange, and green) to the pan. Sprinkle some salt and stir well.
4) Continue to cook until the onions and peppers have softened.
5, 6) Add a black beans to the pan. Stir to mix them in.
7, 8) Add the chili powder, cumin powder, smoked paprika, onion powder, garlic powder, dried oregano, salt, and black pepper to the pan. Mix well and cook for another minute.
9, 10, 11) Add finely chopped cilantro and a teaspoon of lime juice to the mixture. Give it a final stir.
Assemble & Cook Black Bean Quesadillas:
1) Take a tortilla and spread a small amount of cheese on one half of the tortilla.
2) Over the cheese, spread a generous amount of the black bean stuffing.
3) Sprinkle additional cheese over the black bean layer.
4) Carefully fold the tortilla in half, enclosing the filling.
5) Heat a pan over medium heat and drizzle some olive oil or butter.
6, 7 ,8) Place the stuffed tortilla in the pan. Cook both sides until they turn golden brown, and the cheese melts. If needed apply more oil to get an even browning and crisp texture.
💭 Expert Tips For Black Bean Quesadillas
- The type of cheese can significantly alter the flavor. Experiment with different cheeses to find your preferred taste.
- I recommend using a cast-iron pan for cooking quesadillas for a nice and crisp texture. A non-stick pan works too.
- While black beans are traditional, you can experiment with other beans like pinto or kidney beans for variation.
- For a healthier option, use whole wheat or gluten-free tortillas.
- For richer flavor, use butter; for a healthier version, stick to olive oil.
- Add other vegetables like corn, mushroom, or spinach for added nutrition, color, and flavor.
🥣 Storage Instructions
- Store any leftover black beans quesadillas in an airtight container for up to 3 days in the refrigerator. Reheat in a pan for best results.
- Black bean filling can be made ahead and stored in the refrigerator for up to 3 days and in the freezer for up to 3 months.
🍽 Serving Ideas
- With sides: Serve these black bean quesadillas with tomatillo red chili salsa, spicy guacamole, sour cream, pico de gallo, or quesadilla sauce for added flavor.
- Salad: Accompany with a light green salad for a complete meal.
- Soup: Enjoy with a bowl of tomato soup or tortilla soup.
- Breakfast Option: Top with a fried or scrambled egg for a hearty breakfast.
- Snack Version: Make mini quesadillas for a perfect snack or appetizer.
Check Out Other Mexican Recipes
Did you try this black bean quesadillas recipe? I’d love to hear about it! Leave a review in the comment section below.
Black Bean Quesadillas
US measuring cups are used (1 cup = 240 ml)
Ingredients
For Black Beans Filling:
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 cup Red onion, diced
- 1 ½ cup Bell peppers, I used red, orange and green
- 1 (15 oz) can Black beans, ~ 1 ½ -2 cups Cooked
- 2 teaspoon Chili powder
- 1 teaspoon Cumin powder
- ½ teaspoon Smoked paprika
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- ½ teaspoon Dried oregano
- ½ – ¾ teaspoon Salt
- ¼ teaspoon Black pepper
- 2 tablespoons Cilantro or coriander leaves, finely chopped
- 1 teaspoon Lime juice
For Quesadillas:
- 8 Flour tortillas, or wheat or gluten-free
- 3 cups Cheese , (Cheddar, Monterey jack or Mexican blend)
- Olive oil, or Butter, for cooking quesadillas
Instructions
Prepare The Black Bean Stuffing:
- In a pan, heat olive oil over medium heat. Add minced garlic and sauté for about a minute or until the raw smell of garlic goes away.
- Add onions and mixed peppers (red, orange, and green) to the pan. Sprinkle some salt and stir well.
- Continue to cook until the onions and peppers have softened.
- Add a black beans to the pan. Stir to mix them in.
- Add the chili powder, cumin powder, smoked paprika, onion powder, garlic powder, dried oregano, salt, and black pepper to the pan. Mix well and cook for another minute.
- Add finely chopped cilantro and a teaspoon of lime juice to the mixture. Give it a final stir.
Assemble Quesadillas:
- Take a tortilla and spread a small amount of cheese on one half of the tortilla.
- Over the cheese, spread a generous amount of the black bean stuffing.
- Sprinkle additional cheese over the black bean layer.
- Carefully fold the tortilla in half, enclosing the filling.
Cook Black Bean Quesadillas:
- Heat a pan over medium heat and drizzle some olive oil or butter.
- Place the stuffed tortilla in the pan. Cook both sides until they turn golden brown, and the cheese melts. If needed apply more oil to get an even browning and crisp texture.
Notes
- The type of cheese can significantly alter the flavor. Experiment with different cheeses to find your preferred taste.
- I recommend using a cast-iron pan for cooking quesadillas for a nice and crisp texture. A non-stick pan works too.
- While black beans are traditional, you can experiment with other beans like pinto or kidney beans for variation.
- Add other vegetables like corn, mushroom, or spinach for added nutrition, color, and flavor.
