Black Bean Quesadillas


Quesadillas are, of course, a wonderful and quick meal. I almost wonder if a recipe is needed here, but I did get a question about these Black Bean Quesadillas after they appeared on my menu a few weeks ago, so I think it’s worthwhile. If nothing else, just to inspired us to move beyond the basic cheese-and-tortilla.

I like to make my quesadillas in the oven. I’m sure there are grill or cast-iron people out there who are cringing, but the oven lets me make a number at once and gets them evenly cooked. Start with a thin layer of grated cheese on 2 to 3 tortillas (for our family of 4).

What you see here were yet another of my attempts at homemade tortillas . I keep reading where people say “homemade tastes so much better” and being a big believer in homemade, it pains me to say I’ve not had that experience with tortillas yet. Plus, I haven’t yet made a homemade one that you can roll into a burrito. So far they just break. If anyone has a great recipe, I’m ready and willing to keep trying!

Add black beans (or pintos, or even chicken, etc.). I added some green onion from the garden on only one as my kids still won’t eat onions. Then top with another thin layer of grated cheese to “glue” the beans to both tortillas before topping with another tortilla.

Place in an oven, preheated to 425 degrees, for about 8 to 10 minutes, flip and cook for about 4-5 minutes more until you see brown edges and cheese bubbling. And please ignore the oven. Sheesh, I didn’t realize how it needed to be cleaned until I saw these photos. Here is the part where I assure you I rushed to clean it soon after and it now doesn’t look like this anymore.


cutting black bean quesadilla<

Remove them to a cutting board and cut into triangles for serving – sometimes I use a pizza cutter and sometimes just a long knife. Yum. I think I’ll put them on the menu again soon. I like to serve them with soup in the winter (try it with homemade tomato soup), or taco salad in the summer. And of course for lunch anytime.


Black Bean Quesadillas

  • 4-6 flour tortillas
  • 1 to 1-1/2 cups grated cheddar or jack cheese
  • 1 can black beans (or pint of freezer beans)
  • green or finely chopped onions (optional)
  • salsa for serving
  1. Heat oven to 425 degrees.
  2. Place 2 to 3 tortillas on a large greased or lined baking sheet and sprinkle 1/4 cup cheese on each.
  3. Sprinkle the beans and onions, if using, and then top with another 1/4 cup of the cheese.
  4. Cook for 8 to 10 minutes, or until browned on the bottoms. Carefully flip each quesadilla and cook for another 5 to 8 minutes or until evenly browned and cheese is bubbly.
  5. Cut each into 6 to 8 triangles and serve with salsa.

Variation: Replace the beans with a different kind, add meat, and try some chopped jalapenos or anahiem peppers. Actually, the variations are endless…

Serves 4 to 6


  1. says

    Hmmm, I tried making my own one time too and rolling was difficult. But I just had a thought. Maybe if you add vital wheat gluten to the flour before hand it would be more pliable.

  2. Rebekah says

    Jami, what do you use to line your sheet pan? I’ve tried those silicone liner things, but they were more of a hassle and cracked on me anyways . . . p.s. – I’ve had great success with naan flatbread (similar to tortillas) on my pancake griddle! Can do 2 at a time that way :)

  3. says

    These look so good! I’m so glad I found your blog. Most of your recipes are our type of food. I can’t wait to try some of them.

  4. says

    We had black beans quesadillas last night! But I spread a little cream cheese mixed with taco seasoning for added gooey-ness :)

  5. says

    Mouthwatering! I like to make shredded sweet potato quesadillas with some homemade salsa on my griddle but I am sure they would be wonderful using your oven method. Thanks for sharing!

  6. says

    affectioknit- What is Daiya cheese? Is this some great cheese I’m missing?

    Jennifer- that’s an idea, I’ll have to try it…

    Rebekah- This is a silicone liner, but not the name brand, just one on a BOGO sale. I’ve had it for about two years now and it’s a little stained, but otherwise as good as when I bought it. I also use a couple of black ones I got even longer ago and are still going strong. I like the darker ones for cookies, etc. as they brown better.

    Thanks, Vicki! We just do real food for real lives around here- glad to have you join in. :-)

    Candi- OK, you got me with the gooey-ness…yum.

    Linda- I think a griddle would work just as well, and probably use less energy. I should switch…

  7. Jenelle says

    I have to admit I’m usually a cast iron girl, but you are rihgt. I can only do one at a time that way. I will have to give your oven method a shot next time. Mmmm I want one now…….

  8. Liz says

    Your website is great! I just found it and I am thrilled. I made your sandwich read last night and it turned out perfect. If you are still looking for a good tortilla recipe, Lisa from 100 Days of Real Food has one posted that always works great for me and I am not a pro! Good luck and thank you for all you do! I ordered the electric knife from Amazon through your site last night, I hope you get a little of that! Thanks again!

    • says

      Oh, thank you SO much, Liz! I hope you find the knife as easy to use as I do. I’ll definitely look for that tortilla recipe – I’d love to find one that turns out soft. :)

      • Liz says

        I made your tomato soup last night, along with the suggested black bean quesadillas. Everything turned out great!

        When you make the tortillas from 100 Days of Real Food, just don’t roll them too thin and they will turn out great. Even my 10 year old can roll these out and make them! Thanks again, your bread recipe is going to save me at least $10 a week!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>