These Black Bean Quesadillas are a humble, comforting dish that comes together in minutes. The crisp tortilla gives way to a warm, spiced, and gooey filling. It’s the perfect solution for busy weeknights or lazy weekend cravings.
Love Black Bean Quesadillas? So do we! If you're into Dinner Ideas or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Black Bean Quesadillas
Quick & satisfying: Ready in 20 minutes for a truly filling meal.
Endlessly customizable: Easy to adapt with different veggies, proteins, or cheeses.
Perfect texture: Crisp tortilla shell with a soft, melty interior.
Wholesome & hearty: Packed with protein and fiber from black beans.
Ingredients & Tools
- 1 (15 oz / 425 g) can black beans, rinsed and drained
- 1 cup shredded Monterey Jack or cheddar cheese (or a mix!)
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup finely diced red onion
- 1 jalapeño, seeds removed and finely minced
- 2 tbsp chopped fresh cilantro
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 4 large flour tortillas (burrito-size works best)
- 2 tbsp olive oil or butter for cooking
- Salt and black pepper to taste
- For serving: salsa, sour cream, guacamole
Tools: A large non-stick or cast-iron skillet, a spatula, and a medium-sized mixing bowl.
Notes: Don’t skip rinsing the black beans—it removes starchy liquid and lets other flavors shine. Monterey Jack’s mild sharpness is perfect here.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 16 g |
| Carbs: | 52 g |
| Fiber: | 12 g |
Serves: 2 | Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins
Before You Start: Tips & Ingredient Notes
- Get your mise en place. Quesadillas cook quickly, so have your filling mixed, cheese grated, and tortillas ready to go. This prevents the tortilla from burning while you scramble to assemble.
- Don’t overfill. It’s so tempting to pack in as much as possible, but a moderate layer ensures the cheese melts properly and acts as a glue, holding everything together so it doesn’t spill out.
- Warm your tortillas? If your tortillas are straight from the fridge, warming them for 10-15 seconds in the microwave makes them more pliable and less likely to tear when you fold them.
- Customize the heat. The jalapeño adds a gentle warmth. For a milder version, omit it entirely. For more fire, leave in the seeds or add a dash of hot sauce to the bean mixture.
How to Make Black Bean Quesadillas
Step 1: In a medium bowl, combine the rinsed black beans, corn, red onion, jalapeño, and cilantro. Sprinkle over the cumin, smoked paprika, and garlic powder. Add a good pinch of salt and a few cracks of black pepper. Gently mix everything together. You’ll notice the colors are vibrant and the aroma from the spices is already wonderful. The trick here is to mix gently so you don’t completely mash the beans—you want some whole beans for texture.
Step 2: Place your skillet over medium heat. Lay one tortilla flat and sprinkle half of it with a quarter of your shredded cheese. This cheesy layer will act as the delicious glue. Then, spoon a generous, but not overflowing, amount of the black bean mixture over the cheese. Top the bean mixture with another quarter of the cheese—this double-cheese method ensures everything is sealed in melty perfection.
Step 3: Carefully fold the bare half of the tortilla over the filled side, creating a perfect half-moon shape. Press down gently with your hand. You should hear a slight sizzle if your pan is properly preheated. Drizzle or brush about half a tablespoon of oil around the edges of the quesadilla in the pan.
Step 4: Cook for 2-3 minutes, until the bottom is golden brown and beautifully crisp. You can peek by gently lifting a corner with your spatula. The cheese on the bottom should be audibly sizzling. Now, here’s the fun part: confidently flip the quesadilla. It might feel daunting, but a quick, firm motion does the trick.
Step 5: Cook for another 2-3 minutes on the second side until it’s equally golden and the cheese is fully melted and oozy. You can press down lightly with the spatula to encourage even browning. Transfer this first masterpiece to a cutting board and repeat the entire process with the remaining tortillas and filling.
Step 6: Let the quesadillas rest for just a minute before slicing—this allows the molten cheese to set slightly so the filling doesn’t gush out when you cut into them. Use a sharp knife or a pizza cutter to slice each into three or four wedges. Serve immediately while they’re hot and crisp!
Storage & Freshness Guide
- Fridge: Store leftover quesadillas in an airtight container for up to 3 days.
- Freezer: Wrap individually and freeze for up to 2 months.
- Reviving: Reheat in oven or air fryer at 375°F until crisp; avoid microwave.
Serving Suggestions
Complementary Dishes
- A simple corn and tomato salad — The fresh, juicy acidity of the tomatoes and the sweet pop of corn provide a lovely, refreshing counterpoint to the rich, cheesy quesadilla.
- Cilantro-lime rice — It’s a classic for a reason. The fluffy, citrusy rice makes the meal feel more substantial and soaks up any extra salsa or sour cream beautifully.
- Charred street corn (Esquites) — If you want to go all out, this creamy, tangy, and slightly spicy corn dish is a flavor explosion that complements the smokiness in the quesadilla perfectly.
Drinks
- A classic margarita (or mocktail) — The bright, sharp lime and tequila cut through the richness of the cheese and beans, creating a perfect palate-cleansing sip between bites.
- A crisp Mexican lager — The light, effervescent quality of a cold beer is fantastic with the savory, spiced filling. It’s a no-fuss, always-welcome pairing.
- Sparkling water with lime — Sometimes you just need something clean and bubbly to reset your taste buds, and this does the job effortlessly.
Something Sweet
- Mango sorbet — The intense, tropical fruitiness is a wonderful, light finish that feels refreshing after the hearty quesadillas.
- Churros with chocolate dipping sauce — For a truly indulgent end to your meal, you can’t beat the warm cinnamon sugar and rich chocolate.
- Lime and coconut paletas — These Mexican ice pops are creamy, tangy, and the perfect little handheld frozen treat to enjoy afterwards.
Top Mistakes to Avoid
- Mistake: Using high heat. It’s tempting to crank the stove to get a faster sear, but this will burn the tortilla before the cheese and filling have a chance to heat through. Medium heat is your friend for a perfectly golden, crisp exterior and a molten interior.
- Mistake: Over-stuffing the quesadilla. I’ve messed this up before too… when you add too much filling, it becomes difficult to flip, the tortilla can
Black Bean Quesadillas
Make easy, delicious Black Bean Quesadillas in just 20 minutes! This simple recipe is perfect for a quick, healthy meal. Get the step-by-step guide now!
Ingredients
For the filling:
-
1 can black beans (15 oz / 425 g, rinsed and drained)
-
1 cup shredded Monterey Jack or cheddar cheese (or a mix!)
-
1/2 cup corn kernels (fresh, frozen, or canned)
-
1/4 cup finely diced red onion
-
1 jalapeño (seeds removed and finely minced)
-
2 tbsp chopped fresh cilantro
-
1 tsp ground cumin
-
1/2 tsp smoked paprika
-
1/4 tsp garlic powder
-
Salt and black pepper (to taste)
For assembly and cooking:
-
4 large flour tortillas (burrito-size works best)
-
2 tbsp olive oil or butter (for cooking)
For serving:
-
salsa, sour cream, guacamole
Instructions
-
In a medium bowl, combine the rinsed black beans, corn, red onion, jalapeño, and cilantro. Sprinkle over the cumin, smoked paprika, and garlic powder. Add a good pinch of salt and a few cracks of black pepper. Gently mix everything together.01
-
Place your skillet over medium heat. Lay one tortilla flat and sprinkle half of it with a quarter of your shredded cheese. Spoon a generous, but not overflowing, amount of the black bean mixture over the cheese. Top the bean mixture with another quarter of the cheese.02
-
Carefully fold the bare half of the tortilla over the filled side, creating a perfect half-moon shape. Press down gently with your hand. Drizzle or brush about half a tablespoon of oil around the edges of the quesadilla in the pan.03
-
Cook for 2-3 minutes, until the bottom is golden brown and beautifully crisp. Confidently flip the quesadilla.04
-
Cook for another 2-3 minutes on the second side until it’s equally golden and the cheese is fully melted and oozy. Transfer to a cutting board and repeat the entire process with the remaining tortillas and filling.05
-
Let the quesadillas rest for just a minute before slicing. Use a sharp knife or a pizza cutter to slice each into three or four wedges. Serve immediately.06
Not what you're looking for?
