Black Bean Quesadillas

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Black Bean Quesadillas are hearty, filling, and ready to eat in 15 minutes. I love this easy meal for everything from after-school-snacks to easy dinners, and for packing in lunches. (They’re great at room temperature.) This is also one of the easiest meals to make for yourself or to teach new cooks to make for themselves.  

a stack of black bean quesadillas on a white plate

I pretty much always have a few cans of beans on hand in the pantry, using them in recipes like these black bean quesadillas. Budget-friendly and ready to use, they’re a great option for Meatless Mondays or for when I just don’t have a ton of time. 

Luckily, everyone in my household loves this recipe, even my kids. It’s one of the most surefire ways to get everyone to eat beans. With minimal prep time, I’m able to prepare several in minutes. Then, I just set out a mix of toppings so everyone can build their own meal!

Looking for more ways to incorporate beans into your diet? Try breakfast options like my Shakshuka with Feta and White Beans or Warm White Beans and Kale on Toast. Or, for a dinner option, Black Bean and Zucchini Enchiladas and Bean and Cheese Tostadas are delicious, easy choices!

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a stack of black bean quesadillas on a white plate

What You’ll Love

Once you master making this black bean quesadilla recipe at home, you’ll turn to them all the time for easy meals. With just six simple ingredients, minimal prep time, and simple steps, you really can’t go wrong! 

I love to keep this recipe simple and kid-friendly. However, you can easily mix and match different fillings and toppings to use up any leftovers and make the quesadillas your own. Plus, you can easily prepare extras to keep on hand for quick meals throughout the week. Just re-warm them in a skillet for a couple of minutes and serve.

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Ingredients

  • Black Beans – I use canned black beans to keep things easy. Make sure to drain and rinse them well before using. 
  • Salsa – I often have a jar of slow roasted tomato salsa on hand, but you can use any kind you like best. 
  • Ground Cumin – This adds just a hint of heat and a savory flavor for extra depth. You can also use taco seasoning if you prefer a stronger taste.
  • Cheese – A combination of shredded Monterrey Jack cheese and goat cheese creates a sharp, savory flavor and gooey, melted consistency. For the best taste and texture, buy a block of Monterrey Jack cheese, and grate it yourself.
  • Tortillas – I typically use flour tortillas, and save extras for Thai Chicken Salad Wraps, but corn tortillas will also work. 
cooking black beans in a large skillet

Topping Ideas

Want to add even more flavor? I love to top my black bean quesadillas with sour cream, extra salsa or pico de gallo, and guacamole. However, you can also add more cheese, fresh cilantro, sliced olives, or a dash of hot sauce. 

How to Make It

  1. Create the Filling – Use a potato masher to mash the beans until they are mostly broken apart. Then, stir in the salsa, cumin, and both cheeses. 
  2. Layer – Divide the filling evenly between 4 tortillas, spreading it on top. Then, place a second tortilla on top, and gently press to create a seal. 
  3. Cook – Heat a large nonstick pan over medium-high heat. Working in batches, cook 1 quesadilla at a time until the tortillas are golden brown and the cheese is melted, flipping halfway through. There’s no need to add oil to the pan here! 
  4. Serve – Slice each quesadilla into wedges, and enjoy warm with your favorite toppings.

Recipe Tip

If you’re packing these in lunches, you can pack them frozen, straight from the freezer. They will thaw in time for lunch!

Possible Variations 

One of the great things about quesadillas is that pretty much anything goes for the filling! Some of my favorite variations include: 

  • Veggies – Include sautéed peppers, onions, mushrooms, spinach, red onion, cooked frozen corn, or any veggies you have on hand. 
  • Meat – Incorporate leftover Green Salsa Chicken, Slow Cooker Taco Meat, Sheet Pan Steak Fajita meat, or plant-based protein.
  • Cheese – Swap the Monterrey Jack and goat cheese with cheddar cheese, mozzarella, Mexican blend, or any cheese you have on hand. 
a black bean quesadilla on a white plate with guacamole and salsa

Frequently Asked Questions 

How should I serve black bean quesadillas? 

You can easily serve this recipe on its own as a complete meal. Or, if you want an even more filling option, try pairing these black bean and cheese quesadillas with a side of chips and guac, Baked Green Rice, or refried beans. 

How long do leftover quesadillas with black beans last? 

You can store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet over medium heat, in the microwave, air fryer, or on a baking sheet in the oven when you’re ready to eat.

Can I freeze homemade black bean quesadillas? 

Yes! Leftover quesadillas will keep fresh in the freezer for up to 3 months. I recommend wrapping each quesadilla in plastic wrap followed by aluminum foil. Then, transfer them to a sealable bag. Reheat from frozen, or thaw in the fridge overnight when you’re ready to serve. 

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Black Bean Quesadillas

With hearty black beans and creamy goat cheese, these black bean quesadillas make an easy, delicious weeknight vegetarian dinner.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 5

Equipment

  • Mixing Bowl
  • Potato Masher
  • Nonstick Skillet

Ingredients 

  • 1 15-ounce can black beans, drained and rinsed (about 2 cups)
  • 1/2 cup salsa
  • 1/4 teaspoon ground cumin
  • 1 1/2 cup shredded Monterey Jack cheese
  • 4 ounces goat cheese
  • 8 8-inch flour or corn tortillas
  • sour cream, extra salsa, and/or guacamole, for serving

Instructions 

  • Pour the black beans into a mixing bowl. Mash them gently with a potato masher until they are mostly broken apart. Stir in the salsa, cumin, and both cheeses.
  • Spread the bean mixture evenly over 4 tortillas; top each with 1 tortilla, pressing gently.
  • Heat a large nonstick pan over medium-high heat. Add 1 quesadilla, and cook for 2 minutes on each side, until the cheese is melted and the tortillas are golden brown.
  • Slice each quesadilla into 6 wedges. Serve with sour cream, extra salsa, and / or guacamole for serving.

Nutrition

Calories: 334kcal | Carbohydrates: 31g | Protein: 17g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 486mg | Potassium: 222mg | Fiber: 5g | Sugar: 2g | Vitamin A: 622IU | Vitamin C: 1mg | Calcium: 345mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $12.00
Calories: 334
Keyword: dinner, easy dinner, easy recipe, easy recipe ideas, easy, weeknight-friendly, kid-friendly, kid-friendly recipe, quick meal, tex mex, vegetarian, weeknight-friendly
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About Jess Smith

Jess is the recipe creator and photographer at InquiringChef.com. She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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5 Comments

  1. I think I am one of the original “converted sworn goat-cheese haters!” ๐Ÿ˜‰ These bring back memories!!

    1. Yes!!! You ARE! You were always my most adamant sworn goat-cheese hater, despite liking these quesadillas. I still laugh at the thought of you cringing when I would used to eat a big old goat cheese jambon sandwich for lunch, standing on the street in Paris!

  2. I jumped over here as soon as I saw this recipe title on Google Reader! These are some of my favorite flavors and I cannot imagine how good they are. I think I found a recipe for lunch this weekend!

  3. Haha I have so many recipes that they say they serve so many more than they do. There’s an enchilada mix you get in the supermarket that ‘serves 8’. It serves 3 in my house.

    I’m adding black beans to next week’s shopping list. Come to think of it I think I have a can in the pantry! Yum!