Black Bean and Goat Cheese Quesadillas


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a stack of black bean quesadillas

It’s really a wonder that this recipe didn’t surface in the first few weeks that I was testing the waters of this whole food blogging thing.  These black-bean quesadillas with goat cheese, spice, and the brightness of fresh cilantro have long been a staple, and they are one of my all-time favorite dinners.

It was one of the first recipes I ever cooked for my roommates in college and was such a hit that it converted several sworn goat-cheese haters who, to this day, still request that I make it.

cooking black beans in a large skillet

The reason I’ve been so delinquent in writing about the recipe?  I can’t ever seem to get the pictures to come out “right”.  I’ve learned that there are a few things I just cannot get the hang of photographing. Curry is a big one.  (Some of the best food I’ve had came on our recent trip to India, but when I went through the photos, I could barely distinguish them.)

Quesadillas?  They don’t seem like they’d be so tricky to capture.  But are they ever.

cutting quesadillas into triangles

Maybe it’s just because the photos of the crisp tortilla do no justice to the amazing flavors contained inside.

But when my visiting sisters offered to cook dinner for Frank and I this week, and told me that these quesadillas would be on the menu, I grabbed my camera.

a stack of black bean quesadillas on a white plate

I figured that if I can’t capture a brightly-lit, carefully arranged, picture of these quesadillas, I can instead offer you some images of the process in action.

a black bean quesadilla on a white plate with guacamole and salsa

Not to mention that if a ringing endorsement from a 15-year-old (who doesn’t like cheese) and an 18-year-old (who keeps telling me that she needs more spicy chilis on her dishes – has she become Thai?) doesn’t sell you on making these this week, I’m not sure what could.

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Black Bean Quesadillas with Goat Cheese Recipe

With hearty black beans and creamy goat cheese, you won't be missing anything with these vegetarian quesadillas.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4


  • Nonstick Skillet
  • Potato Masher


  • 2 teaspoons Olive Oil, divided
  • 1 cup finely chopped Onion
  • 2 cloves Garlic, minced
  • 1/2 cup Salsa
  • 1/4 teaspoon Ground Cumin
  • 1 19 ounce can Black Beans, drained (about 2 cups)
  • 1/3 cup minced Fresh Cilantro
  • 4 ounces Goat cheese (cut into small pieces)
  • 8 8 inch Flour Tortillas
  • Optional toppings – sour cream, guacamole, chopped red onions, cilantro, salsa,


  • Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and saute for 3 minutes. Stir in 1/2 cup salsa, cumin, and beans, and bring to a boil. Reduce heat, and simmer for 5 minutes or until thick. Mash the bean mixture slightly with a potato masher. Remove from heat; stir in the cilantro and goat cheese.
  • Spread the bean mixture evenly over 4 tortillas; top each with 1 tortilla, pressing gently.
  • Heat 1/4 teaspoon olive oil in pan over medium-high heat. Add 1 quesadilla, and cook for 2 minutes on each side. Repeat the procedure with the remaining olive oil and quesadillas. Cut each quesadilla into 6 wedges. Serve with fat-free sour cream and 1/2 cup salsa.


Source: Cooking Light


Calories: 433kcal | Carbohydrates: 57g | Protein: 15g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 1071mg | Potassium: 293mg | Fiber: 5g | Sugar: 7g | Vitamin A: 541IU | Vitamin C: 4mg | Calcium: 212mg | Iron: 5mg

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

Author: Jess Smith via Inquiring Chef
Cost: $5.00
Calories: 433
Keyword: easy dinner, vegetarian
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About Jess Smith

Jess is the recipe creator and photographer at 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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  1. I think I am one of the original “converted sworn goat-cheese haters!” 😉 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!