This Black Bean Quesadilla recipe is an incredibly quick and satisfying one-pan dinner, ready in under 20 minutes. It’s perfect for busy weeknights and makes a flavorful, filling meal.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Black Bean Quesadillas
- Substitutions
- Variations
- Instructions to make Black Bean Quesadillas
- Leftovers
- Recipe FAQs
- More black bean recipes
- Black Bean Quesadillas Recipe
Why this recipe works
These black bean quesadillas use simple, wholesome ingredients and come together quickly, making them an ideal lunch or dinner when time is short. They’re one of my go-to, reliable recipes.
The crisp, golden tortilla on the outside contrasts with a lightly spiced black bean filling inside. Paired with your favorite salsa or a dollop of sour cream, these quesadillas are comforting and packed with flavor.
Ingredients to make Black Bean Quesadillas
- Olive oil – to sauté the onions, garlic, mushrooms and spices. Cooking spray also works.
- Red onion – adds sweetness and depth. Green onions are an alternative.
- Garlic – aromatic base for the filling.
- Mushrooms – use any variety you like; chestnut mushrooms were used here.
- Bell pepper – red adds sweetness, but orange or green work too.
- Dry spices – a blend of paprika, ground coriander, dried oregano, ground cumin and chili flakes gives a warm, aromatic flavor.
- Canned black beans – drained and rinsed for convenience and protein.
- Canned sweetcorn – drained; adds color and a bit of crunch.
- Lime juice – brightens and balances the flavors.
- Corn tortillas – often naturally gluten-free; use flour or whole wheat tortillas if preferred.
- Grated cheese – use vegan cheese or cheddar, depending on preference.
See recipe card below for exact quantities.
Substitutions
- Black beans: Swap for pinto beans, cooked lentils or crumbled tofu.
- Tortillas: Corn tortillas keep the recipe gluten-free; use flour or whole wheat if you prefer.
- Spices: Use store-bought taco or fajita seasoning to simplify the process.
Variations
- Spicy: Add extra chili powder or red pepper flakes while cooking.
- Deluxe: Serve with guacamole, refried beans, crispy onions and fresh cilantro; top with sour cream.
- Kid-friendly: Add crushed potato chips inside for crunch.
Instructions to make Black Bean Quesadillas
Step 1: Dice the red onion and garlic, and slice the mushrooms and bell pepper.
Step 2: Heat a large skillet over medium heat with olive oil. Add the onion, garlic, mushrooms, pepper, spices and a pinch of salt. Fry for 5 minutes until softened.
Step 3: Add the drained black beans, sweetcorn, tomato purée and lime juice. Stir and cook for another 5 minutes so the flavors meld.
Step 4: Place a tortilla in the skillet. Spoon some of the black bean mixture onto one half and sprinkle grated cheese over the other half.
Step 5: Fold the cheese side over the bean filling. Fry for about a minute on each side until the tortilla is golden and the cheese is melted. Remove and slice to serve.
Leftovers
Store leftover black bean mixture in the fridge for up to 3 days. You can also freeze it for up to three months; thaw, reheat and warm the tortillas before assembling.
Recipe FAQs
No, the basic recipe is mild. Increase chili powder or red pepper flakes to add heat.
A blend of paprika, ground coriander, dried oregano, ground cumin and red pepper flakes works well. Taco seasoning is a convenient substitute.
They pair nicely with salads, coleslaw, guacamole, or hummus-like dips for a balanced meal.
More black bean recipes
- Three Bean Salad
- Mexican Soup
- Sweet Potato & Black Bean Stew
- Vegan Meatballs
- Pasta Bake
- Slow Cooker Sausage Casserole
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Black Bean Quesadillas
Equipment
-
1 large skillet
Ingredients
- 1 tbsp olive oil
- ½ red onion, diced
- 1 garlic clove, diced
- 2 medium mushrooms, (I use chestnut)
- 1 red bell pepper
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp dried oregano
- ½ tsp ground cumin
- pinch red pepper flakes
- 400g can black beans, drained and rinsed
- 240g can sweetcorn, drained
- 4 tbsp tomato puree
- ½ juice lime
- 4 corn tortillas, (I used gluten-free)
- 150 g grated cheese, (I used vegan)
Instructions
-
Dice the red onion and garlic, and slice the mushrooms and bell pepper.
-
Heat a large skillet over medium heat with olive oil. Add the onion, garlic, mushrooms, pepper, spices and a pinch of salt. Fry for 5 minutes until softened.
-
Add the drained black beans, sweetcorn, tomato purée and lime juice. Stir and cook for another 5 minutes.
-
Place a tortilla in the skillet. Spoon some of the black bean mixture onto one half and sprinkle grated cheese over the other half.
-
Fold the cheese side over the bean filling and fry until the tortilla is golden and the cheese has melted. Slice and serve.
Notes
Substitutions & Variations: A selection of options is listed above in the post.
To Store: Keep the mix in the fridge for up to 3 days.
Tip 1: Chop vegetables evenly so they cook uniformly.
Tip 2: If you don’t have a spice mix, use a fajita or taco seasoning.
Tip 3: Use a non-stick pan for best results.
Nutrition
