Simple Black Bean Quesadillas Recipe
Super simple black bean quesadillas recipe that’s perfect for a quick lunch or dinner served with salad or soup. It’s a delicious meatless main dish that you can make in large batches for a family using an oven.
Quesadillas are a wonderfully simple and quick meal. I almost wonder if a recipe is needed here, but I did get some questions about these black bean quesadillas after they appeared on one of my menus, so I think it’s worthwhile.
If nothing else, just to inspired us to move beyond the basic cheese-and-tortilla, right?
Quesadillas are perfect for easy pantry meals that are wonderful ways to use up leftover meats, beans, and veggies as well as canned foods. So stocking your fridge with tortillas (corn or flour) and cheese means you can have a quick and easy pantry meal anytime!
What is a quesadilla?
For anyone wondering, a quesadilla is sort of a Mexican pizza – or maybe calzone since it’s got a crust on the top and the bottom. At its simplest, is is just cheese sandwiched between two tortillas cooked until melted and crisp.
However, you can add all kinds of ingredients to the cheese filling to create your own version. This is a great way to use up small amounts of meats and vegetables you may have in the fridge.
Black beans and chopped vegetables has become my staple ingredients, though, since the whole family loves the combo and the ingredients add a bit of protein, crunch, and health with added vegetables (I have been known to layer some spinach leaves, too, though you’ll need to chop them – there’s nothing like pulling a hot cheese-covered spinach leaf out in a bite to make you realize that.)
Ingredients & Variations
The ingredients needed to make black bean quesadillas are things you probably have in your pantry and fridge most of the time:
- Tortillas: I like to use whole wheat flour tortillas (less calories and more protein than regular), but you can use any kind of flour or corn tortilla.
- Black Beans: Bonus points if they are from your cooked and frozen bean stash! Out of black beans? Use pinto or white beans.
- Cheese: Cheddar, Jack, or Pepper Jack melt the best, but again – use what you have.
Other optional ingredients you can include are:
- Chopped onions or sliced green onions
- Diced red peppers and/or jalapeño peppers
- Shredded cooked chicken, turkey, or beef
- Other vegetables like spinach, tomatoes, sautéd mushrooms, etc.
How to Make Black Bean Quesadillas
- Start with a thin layer of grated cheese on 2 to 3 tortillas (for our family of 4 – adjust for your needs).
- Add black beans next.
- Sprinkle with chopped onions, peppers, or other ingredients if using.
- Add another thin layer of grated cheese to “glue” the beans to both tortillas.
- Top filling with another tortilla.
How do you cook quesadillas?
There are lots of ways to cook quesadillas once you have them filled:
- A skillet on the stove.
- An electric griddle.
- Even a panini maker.
These are great when making just one, but what if you’d like to make three or more and have them all done at the same time for a family?
My favorite way to cook a number of quesadillas at once: the oven
Using an oven allows you to make a number of quesadillas at once and cooks them evenly with nice crispy edges. Plus, you can create them right on a baking pan as shown above with no need to transfer to a skillet.
How to cook quesadillas in an oven
- Preheat oven to 400 degree.
- Place the pan with the quesadillas on a lower rack of the oven for about 5 minutes.
- Flip and cook for 4 to 5 minutes more or until you see the edges browning and cheese bubbling.
Remove the quesadillas to a cutting board and slice into triangles for serving with a chef’s knife or pizza cutter.
Quesadilla Meal & Serving Ideas
- As an appetizer set out with bowls of guacamole and salsa.
- Alongside soup in the winter (try it with homemade tomato soup or spicy beef, tomato, and corn stew)
- With a taco salad or spicy cumin lime slaw in the summer.
- On their own for lunch anytime.
Other Simple Meals to Try
- Vegetarian Indian Sub-jee Curry Wraps
- Healthy Lemon Vegetable & Fish Foil Packets (Grill or Oven Bake)
- Chicken Lime Lettuce Wraps – a 10 Minute Meal!
- Chipotle Spice Rubbed Grilled Chicken Salad with Guacamole, Corn & Black Beans
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Black Bean Quesadillas
Ingredients
- 4 to 6 flour tortillas
- 1 to 1½ cups grated cheddar or jack cheese
- 1 can black beans or pint of freezer beans
- 1/4 cup sliced green or finely chopped regular onions optional
- 1/4 cup chopped peppers sweet red peppers, jalapeño peppers, etc.
- salsa and/ or guacamole for serving
Instructions
- Heat oven to 400 degrees.
- Place 2 to 3 tortillas on a large greased or lined baking sheet and sprinkle 1/4 cup cheese on each.
- Sprinkle the beans and vegetables, if using, and then top with another 1/4 cup of the cheese. Enclose filling with another tortilla on top.
- Place pan in oven and cook for 5 minutes, or until browned on the bottoms and cheese is starting to melt. Carefully flip each quesadilla and cook for another 4 to 5 minutes or until evenly browned and cheese is bubbly.
- Cut each into 6 to 8 triangles and serve.
Notes
- Serve with salsa and guacamole as an appetizer or lunch.
- Serve with tomato soup or southwestern stew.
- Serve with salads.
Nutrition
Just wondering if the nutritional values on your recipes are for the whole thing or just 1 serving?
The nutrition was calculated with one tortilla per serving, folded in half with filling. I’ve updated the recipe card to make it clearer – thank you!
Love the idea of baking them. I batch cook these and that would really cut down on the frying pan time. Also, I purée the beans with the veggies and some salsa, lime juice and salt. I spread it on the tortilla and then add a little chopped chicken and the shredded cheese. Will definitely bake them next time, thanks!!
Oh, that’s a good idea, Jen, more like a refried bean taste – I’ll have to do that!
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!
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. 🙂
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!
Great idea..the pictures help so much!
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…….
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.
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…
Daiya is a non-dairy ‘cheese’
Ha – so not a great cheese I’m missing. 😂
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!
We had black beans quesadillas last night! But I spread a little cream cheese mixed with taco seasoning for added gooey-ness 🙂
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.
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 🙂
Those look delicious! I just got some Daiya cheese and I can’t wait to try it out…