Black Bean Quesadillas

The ultimate black bean quesadilla recipe! These are loaded with a flavorful black bean, onion, and pepper filling, and gooey melted cheese. Talk about a go-to Mexican quick and satisfying meal everyone will love.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 30

Total Time 45

Servings quesadillas

Calories 365kcal

Author Kanan

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.

Nutrition