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Easy Black Bean Quesadillas

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Our Black Bean Quesadilla recipe is an absolute culinary delight. Packed with protein-rich black beans, gooey cheese, and zesty spices, each bite is a symphony of Tex-Mex goodness. Seize the skillet and transform your mealtime by whipping up this easy masterpiece in minutes.

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black bean quesadilla recipe
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Why You’ll Love Black Bean Quesadilla

It's an easy, simple & healthy meal that everyone will love.

Our quesadillas are bursting with flavors and are perfect for the freezer.

Plus, they are perfect for students or busy folks looking for a quick yet nutritious meal.

These black bean quesadillas are filling, just a couple of them will make you feel full.

Black Bean Quesadilla Video Recipe

Ingredients Needed for Black Bean Quesadilla

For the most basic, yet delicious Black Bean Quesadillas, you would need:

  • Black Beans - you can either make black beans from scratch using our black beans recipe or use canned black beans.
  • Corn - I used a pack of frozen corn
  • Tortillas - I used 8 inch flour Tortillas. For gluten free option use corn tortillas.
  • Jalapeno - if you like some zing, feel free to add more jalapenos
  • Tomato - Roma tomatoes work great for the recipe
  • Olive oil
  • Cheese - If you like your quesadilla bursting with cheese, feel free o add more cheese.
  • Oregano
  • Cumin Powder
  • Chili Powder
  • Garlic Powder
  • Onion Powder
  • Salt
Black Bean Quesadilla Ingredients

Possible Ingredient Variations for Black Bean Quesadilla

Black Bean Quesadillas provide a playground for different ingredient variations, letting you customize your quesadilla to your taste palate and dietary restrictions:

  • Beans: If you don't have black beans, you can use pinto beans or kidney beans.
  • Cheese: Feel free to experiment with different types of cheese like cheddar, Monterey Jack, or even vegan cheese.
  • Vegetables: For a more nutritious option, add kale, spinach, bell peppers, or any greens of your choice.
  • Spices: A blend of chili powder and smoked paprika can add a unique touch to the dish
black bean quesadillas stacked

Making the Perfect Black Bean Quesadilla

  1. Begin with the black beans. You can either make the black beans from scratch following our Instant Pot Black Beans recipe or use a store bought can of black beans.
  2. Next finely dice the jalapeno and tomato.
  3. In a non-stick frying pan, heat oil over medium heat. Add the diced jalapeno and the spices, sauté until they're aromatic.
  4. Add the black beans, corn and diced tomato and let everything cook together for about 5 minutes. Keep this mixture aside. You can also make a large batch of this mixture and freeze it for later, once the mixture is at room temperature.
  5. At this point decide if you want to make your quesadilla on a skillet, in the air fryer or bake them in the oven.
steps to make black bean quesadilla recipe

Skillet Black Bean Quesadilla

  • Heat a couple teaspoons of oil on a skillet and place one tortilla.
  • Add a layer of the black bean corn mixture to one half of the quesadilla followed by some cheese.
  • Fold the tortilla covering he mixture and cook on medium heat until he cheese has melted and he tortilla is golden brown. Flip and do the same to the other side.
  • Repeat the process for the remaining quesadillas.
Black Bean Quesadilla on a skillet

Air Fryer Black Bean Quesadilla

  1. Assemble the quesadillas: place one greased tortilla in the air fryer basket, spread a layer of cheese, then the black bean corn mixture, another layer of cheese, and fold and cover the mixture with the other half of the tortilla.
  2. Insert a couple toothpicks to prevent the the tortilla from flipping open.
  3. Line the air fryer basket with parchment paper to avoid any mess.
  4. Set the temperature to 370F. Cook for approximately 4-5 minutes. Remember, this time may vary depending on your air fryer and your preferred level of crispiness.
  5. Using tongs, flip the quesadilla and cook for another 4-5 minutes or until both sides are nicely browned and crispy.

Baked Black Bean Quesadilla

If you're cooking for a crowd, oven-baked quesadillas are the way to go. Here's how:

  1. Preheat your oven to 400F, and place a baking sheet in the oven to get hot. Baking quesadillas on a warmed-up baking sheet ensures even crisping.
  2. Assemble the quesadillas: spread a portion of the black bean mixture onto half of each tortilla in an even layer. Sprinkle with cheese then fold the tortilla over the filling, pressing gently to seal.
  3. Remove the hot baking sheet from the oven and arrange the filled tortillas in a single layer. Bake for approximately 8-10 minutes, until crispy and golden brown, flipping halfway through.
black bean corn quesadilla with salsa

What to serve with Black Bean Quesadilla

The beauty of Black Bean Quesadillas is their versatility. You can serve them with a range of side dishes and dips. Here are some ideas:

  • Dips and Sauces: Serve quesadillas with a side of roasted tomato salsa, avocado salsa, avocado cilantro sauce or sour cream for a flavor-packed accompaniment. You can also throw in a tangy BBQ sauce or a vibrant hummus.
  • Salads: A fresh salad like our cucumber salsa, provides a refreshing contrast to the cheesy goodness.
  • Soup: Pair your quesadilla with a bowl of hot sopa de fideo soup or our 3 bean chili. This combo works especially well in the cooler months.
  • Fruits and Vegetables: A fresh fruit salad, grilled veggies, or even simple sliced avocado make for satisfyingly light and healthy accompaniments.

Remember, the best side dish for your quesadilla largely depends on your personal preferences and dietary needs.

black bean quesadilla recipe

Topping Options for Black Bean Quesadilla

To enhance the flavor of your Black Bean Quesadillas even more, you might consider adding some delicious toppings. Here are a few ideas:

  • Fresh Herbs: Top your quesadillas with a handful of freshly chopped cilantro for an extra punch of flavor.
  • Sour Cream or Greek yogurt: A dollop of sour cream or plain Greek yogurt on top adds a creamy and tangy twist.
  • Guacamole: Who doesn't love guacamole? Its creamy, refreshing taste perfectly complements the savory quesadilla.
  • Pico de Gallo: This classic Mexican salsa pairs well with virtually anything, especially with the flavors of a black bean quesadilla.
  • Cheese: You can never have too much cheese! Enhance the gooey interior with a little sprinkle of extra cheese on top before serving.
Black Bean Quesadilla
Storing Leftover Black Bean Quesadilla

Keeping your leftover Black Bean Quesadillas fresh and tasty is not that tough!
If you have cooked quesadillas, they're best when enjoyed immediately. However, you can store them in the fridge for up to 2 days.

Just make sure you wrap each piece tightly in aluminum foil or place them in an airtight container to avoid them drying out. Before eating, reheat on a pan over medium heat or in the microwave for a minute.

To enjoy a frozen quesadilla fresh every time, consider storing uncooked quesadillas.

How to Freeze the Quesadillas for Later

To maintain their quality and taste, the process of freezing and reheating Black Bean Quesadillas is crucial.

Assemble your quesadillas but don't cook them.

Place parchment paper between each quesadilla to prevent sticking, and stack them up.

Place the stacked quesadillas in gallon-sized freezer bags, and make sure to remove as much air as possible before sealing them.

Freeze up to three months.

When you're ready to eat one, thaw it by reheating slowly over low heat in a pan until the outside is crispy and the cheese inside has melted. This low heat gives the quesadilla time to thaw and heat on the inside without overcooking the outer layer. Alternatively, you can defrost in the microwave for 30-60 seconds, then finish in a skillet to melt the cheese and crisp up the outer layer.

Can I use other types of beans in the recipe?

Yes, other types of beans like pinto beans, kidney beans, or even chickpeas make excellent substitutes for black beans in the quesadilla.

Are there any specific spices recommended for a black bean quesadilla?

You can either using a store bought taco seasoning or make your own like ours, using chili powder, onion powder, garlic powder, cumin powder and salt.

Did You Make This Recipe? Share your Experience

Did you make this Black Bean Quesadilla recipe? We'd love to see your delightful creations!

Sharing your cooking experience and the final dish not only brings joy but could also inspire someone else to try their hand at cooking. You could help a newbie take their first steps in the kitchen or give a seasoned home cook a fresh idea to try!

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black bean corn quesadilla with salsa

Easiest Ever Black Bean Quesadilla Recipe

Yield: 4 Quesadillas
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Our Black Bean Quesadilla recipe is an absolute culinary delight. Packed with protein-rich black beans, gooey cheese, and zesty spices, each bite is a symphony of Tex-Mex goodness. Seize the skillet and transform your mealtime by whipping up this easy masterpiece in minutes.

Ingredients

  • Black Beans, drained and rinsed 15 oz.
  • Corn 15 oz.
  • Large Tortillas 4
  • Jalapeno 1, deseeded and diced
  • Tomato 1, diced
  • Olive oil / Butter 1 tbsp
  • Oregano 1/2 tsp
  • Cumin powder 1/2 tsp
  • Garlic powder 1/2 tsp
  • Onion powder 1/2 tsp
  • Chili Powder 1/2 tsp
  • Salt 1/2 tsp
  • Mexicana Cheese 2 cups

Instructions

Making the Perfect Black Bean Quesadilla

  1. Begin with the black beans. You can either make the black beans from scratch following our Instant Pot Black Beans recipe or use a store bought can of black beans.
  2. Next finely dice the jalapeno and tomato.
  3. In a non-stick frying pan, heat oil over medium heat. Add the diced jalapeno and the spices, sauté until they're aromatic.
  4. Add the black beans, corn and diced tomato and let everything cook together for about 5 minutes. Keep this mixture aside. You can also make a large batch of this mixture and freeze it for later, once the mixture is at room temperature.
  5. At this point decide if you want to make your quesadilla on a skillet, in the air fryer or bake them in the oven.

steps to make black bean quesadilla recipe

steps to make black bean quesadilla recipe

Skillet Black Bean Quesadilla

  • Heat a couple teaspoons of oil on a skillet and place one tortilla.
  • Add a layer of the black bean corn mixture to one half of the quesadilla followed by some cheese.
  • Fold the tortilla covering he mixture and cook on medium heat until he cheese has melted and he tortilla is golden brown. Flip and do the same to the other side.
  • Repeat the process for the remaining quesadillas.

Air Fryer Black Bean Quesadilla

  1. Assemble the quesadillas: place one greased tortilla in the air fryer basket, spread a layer of cheese, then the black bean corn mixture, another layer of cheese, and fold and cover the mixture with the other half of the tortilla.
  2. Insert a couple toothpicks to prevent the the tortilla from flipping open.
  3. Line the air fryer basket with parchment paper to avoid any mess.
  4. Set the temperature to 370F. Cook for approximately 4-5 minutes. Remember, this time may vary depending on your air fryer and your preferred level of crispiness.
  5. Using tongs, flip the quesadilla and cook for another 4-5 minutes or until both sides are nicely browned and crispy.

Baked Black Bean Quesadilla

If you're cooking for a crowd, oven-baked quesadillas are the way to go. Here's how:

  1. Preheat your oven to 400F, and place a baking sheet in the oven to get hot. Baking quesadillas on a warmed-up baking sheet ensures even crisping.
  2. Assemble the quesadillas: spread a portion of the black bean mixture onto half of each tortilla in an even layer. Sprinkle with cheese then fold the tortilla over the filling, pressing gently to seal.
  3. Remove the hot baking sheet from the oven and arrange the filled tortillas in a single layer. Bake for approximately 8-10 minutes, until crispy and golden brown, flipping halfway through.

Notes

  • Heat the skillet or baking tray for crispy Quesadillas
  • Line the Air Fryer with Parchment Paper to avoid the cheese mess.

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