Black bean quesadillas that are simply too good not to try.
Black bean quesadillas are my go-to for a quick lunch or an easy weeknight dinner when I need something satisfying fast. A warm, homemade meal that takes under five minutes and costs only a few dollars per person? Yes, please.
I make these vegetarian quesadillas often for my family because they require just a few simple ingredients and come together in no time.
They’re also a delicious and practical way to use up odds and ends from the pantry or fridge.
If you want to make your own black bean quesadillas, keep reading for the straightforward, limited-ingredient recipe below.
Where did quesadillas originate?
Before we dive into the recipe, a bit of background: quesadillas date back to 16th-century Mexico. Traditionally they require a tortilla—either corn or flour—and a filling. Contrary to popular belief, a quesadilla doesn’t strictly have to contain cheese, though most versions do.
The quesadillas I make do include cheese. If you love cheese or enjoy the hearty flavor of black beans, this vegetarian quesadilla will be right up your alley.
Ingredients for Black Bean Quesadillas
Yields one quesadilla (the tortilla is folded over and cut into four pieces when finished).
Photos show two vegetarian quesadillas stacked together.
- 1 flour tortilla (7-inch or 12-inch)
- 1/2 cup shredded cheese
- 2 tablespoons minced onion (red or white)
- 1 teaspoon minced jalapeño
- 1/4 cup black beans
- Sour cream (optional)
- Shredded lettuce (optional)
- Salsa (optional)
Sometimes I add leftover turkey taco meat or shredded chicken to the filling, but most of the time I rely on black beans. They’re affordable, shelf-stable, and a great plant-based protein option. Note that this recipe is vegetarian, not vegan, because it includes cheese.
Black Bean Quesadillas (Vegetarian)
Here’s how I make these simple, tasty vegetarian black bean quesadillas. I cook them one at a time; each quesadilla is cut into four pieces, so a single serving equals four wedges.
1. Heat a medium to large skillet over medium-high heat. Lightly coat the pan with cooking spray or a small amount of oil—extra virgin olive oil spray works well.
2. Place the tortilla in the hot pan. If you’re using flour tortillas that require a brief cook, heat each side for 15–30 seconds. For typical tortillas, heat about 10–15 seconds per side just to warm and crisp them slightly.
3. Working quickly, sprinkle shredded cheese over one half of the tortilla while it’s in the pan. Only fill one side so you can fold the tortilla into a half-moon later.
4. Spoon black beans onto the cheese, then sprinkle the minced onion and jalapeño evenly over the beans. If you like extra cheesiness, add a little more shredded cheese on top.
5. Fold the empty half of the tortilla over the filling and press down gently with a spatula to compact it.
6. When the cheese begins to melt (about 1–2 minutes), flip the quesadilla and cook the other side for another 1–2 minutes until golden and crisp.
7. Remove from the pan, slice into four wedges, and serve with sour cream, shredded lettuce, salsa, or guacamole. I usually keep sour cream on hand, but shredded lettuce and guacamole make the quesadilla more filling if you want to make it heartier.
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Easy Black Bean Quesadillas (Vegetarian)
Brittni
Ingredients
- 1 flour tortilla 7 inch or 12 inch
- 1/2 cup shredded cheese
- 2 tablespoons minced onion red or white
- 1 teaspoon minced jalapeño
- 1/4 cup black beans
- Sour cream optional
- Shredded lettuce optional
- Salsa optional
Instructions
- Heat a medium to large skillet over medium-high with a little cooking spray or a touch of oil.
- Place the tortilla in the pan and warm each side briefly (about 10–30 seconds depending on the tortilla) to get it slightly crisp.
- Working quickly, add shredded cheese to one half of the tortilla.
- Top the cheese with black beans, then sprinkle the minced onion and jalapeño evenly over the filling. Add a little more cheese if you like.
- Fold the empty half of the tortilla over the toppings and press down gently with a spatula.
- When the cheese starts to melt (1–2 minutes), flip the quesadilla and cook the other side for another 1–2 minutes.
- Remove from heat, slice into four pieces, and serve with sour cream, shredded lettuce, salsa, or guacamole.
Notes
These quesadillas are vegetarian and a simple way to include more plant-based meals, though they are not vegan because they contain cheese.
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