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.  

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!

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.

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. 

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.

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. 

Frequently Asked Questions 

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