Black Bean Quesadillas – Stove|Air Fryer|Oven

October 31, 2019 By Aneesha |

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Crispy quesadillas filled with Tex-Mex spiced black beans, peppers, onion, corn and lots of cheese! How’s that for a delicious and filling ‘One-Pan’ meal in 30 minutes! This easy recipe for Black Bean Quesadillas is perfect for weeknights, game day parties, and makes a delightful school lunch.

Cut up black bean quesadillas served on a cutting board

If you’ve been following my blog, you know how much I love ‘One-Pot-One-Pan’ meals. They are fast to make, most come together in 30 minutes, family loves them, and the biggest plus, there is ONLY ONE PAN TO CLEAN! Awesome, right?

I’ve been getting a lot of requests to start a One-Pan Meal series, so, presenting one of my family’s all-time favorite, Black Bean Quesadillas. I made these using Mealthy's new Non-stick Pan, so I’ll give you a quick review of that as well in this post.

Easy One Pan Meal in 30 Minutes

This simple recipe is a true family favorite. It’s perfect for weeknights, game-day parties and kids love these cheesy quesadillas for school lunch (mommy experience talking). It is vegetarian, which makes this a great option for entertaining as well.

In this simple recipe, I saute black beans, forzen corn (or fresh), peppers and onions with Tex-Mex seasoning and salt. Then, store-bought tortillas get stuffed with this incredibly delicious filling along with shredded cheese.

I pan-fry the quesadillas in the same pan, till they are golden crispy on the outside, and the cheese is all melted-gooey on the inside. That’s all there is to it!

Ingredients for Black Bean Quesadilla

Here’s what you need for this easy recipe. Chances are, you already have everything in your fridge or pantry :

Ingredients for making Black Bean Quesadilla
  • Tortillas: I use my favorite brand from Trader Joe’s which is a combination of flour and whole wheat, but you can use whatever you like best. I wouldn’t recommend corn tortillas since they have a different texture and taste.
  • Black Beans: For weeknights, I like to use canned black beans, but when I have time to plan ahead, here’s how I make Blacks beans from scratch, using my Instant Pot.
  • Corn: Can use frozen or fresh corn. I used frozen corn in this recipe.
  • Peppers & Onions: I like to use white onion and rainbow peppers. They’re a bit sweeter naturally and add a wonderful flavor. Other options would be red onion, green pepper, jalapenoes.
  • Cilantro: Chopped cilantro adds a vibrant herbal touch to this recipe.
  • Spices: I use chili powder, paprika, coriander, cumin and salt. You can also use Taco Seasoning. For this quantity, use 2 tbsp of taco seasoning, plus salt.

How to Make Black Bean Quesadillas

Here are step by step directions, along with pictures, for how to put this flavorful meal together in 30 minutes.

Prep: Finely Chop onions and peppers. Rinse and drain cilantro and roughly chop it. Drain and rinse canned black beans.

Step 1: Prepare the Filling

  • Heat a nonstick pan on medium-high heat. Add 2 tablespoons olive oil. Add black beans, onions, peppers and corn, and saute for 2 minutes. If adding jalapenos, add in this step. (pic 1 & 2)
  • Add chili powder, paprika, coriander, cumin and salt and saute for another 1 minute. Turn off the heat. (pic 3)
  • Stir in cilantro and remove filling in a bowl. Using a wet kitchen towel, wipe the pan clean. I recommend holding the kitchen towel with tongs to wipe the ‘hot’ pan 🙂 (pic 4)
Sautéing beans and veggies with Mexican seasoning

Step 2: Assemble Quesadillas

  • Spread about 1/4 cup of shredded cheese on one-half of a tortilla. Adjust the quantity of cheese based on your liking. (pic 5)
  • Using a spoon, spread about 1/4 cup of the bean and corn filling on top of that. (pic 6)
  • Top that with another 1/4 cup of shredded cheese (adjust to taste). (pic 7)
  • Fold over the plain half of tortilla to make a half moon. (pic 8)
Adding cheese and beans to the tortillas to make Black bean quesadillas

Step 3: Cook the Quesadillas

  • Heat the nonstick pan on medium-high heat. Add 1-2 teaspoons of olive oil. (pic 9)
  • Place two quesadillas in the pan and brush some olive oil on top. Cook for about a minute on this side, or until golden crisp. (pic 10)
  • Using tongs or a spatula, flip the tortillas over. Cook for another minute or so, until it reaches the desired crispness. (pic 11)
  • Remove quesadillas and rest on a cutting board for 1-2 minutes. Cut in 3 slices or 2 based on your preference. (pic 12)
Pan frying bean quesadillas and cutting them up
A stack of black bean and corn quesadillas

Mealthy NonStick Pan: Mini Review

Note: Mealthy sent me this pan to check out and review, but as always, all opinions are all mine.

I’ve been using this pan for over a month now and I’ve made everything from pancakes, omlette, Cajun chicken, Aloo Gobi, Thai Massaman Curry to fluffy Cumin rice in this pan. Hubby made steak in it twice, and loved the even doneness and caramelization.

Based on my usage, here are my views on why this has become my go-to pan, and some things I wish were different.

Pros of Mealthy NonStick Pan

  • Sturdy design and great quality: It’s has a 3 millimeter-thick, 5-layer composite construction, combining stainless steel and aluminum. The result is even heating that you typically get in a heavy-bottom stainless steel pan.
  • Cutting edge laser-etched honey comb design: I have to admit, when I saw this pan at a food conference earlier this year, I loved the look of this honey comb pattern. It was later that I learnt that this design creates a hybrid nonstick/stainless steel cooking surface that resists scratching. Win-Win for me 🙂
  • Works on most kinds of cooktops: Works on electric, gas, induction, which pretty much covers a lot.
  • Dishwasher Safe: This is a deal-maker or breaker in my home. As much as I love to cook, I don’t like to scrub pans. I love that this pan is dishwasher safe.
  • Handle stays cool to the touch: Very useful feature. We’ve all the made the mistake of moving a pan to another burner while it’s handle is too hot. I don’t have to worry about that in this pan.
  • Perfect for a family of 4-5: I’ve made all sorts of meals using this pan and it fits the perfect quantity for the four of us.

Cons of Mealthy Nonstick Pan

  • I wish it came with a glass see through lid, like most of my other pans. That being said, if you have a universal lid, it will fit this pan.
  • It is a little heavy as compared to regular nonstick pans. A little lighter and my kids would have been able to use it comfortably, especially when emptying it.

Purchase this Pan

If you’d like to get one, you can purchase here. Use Coupon Code SPICECRAVINGS at checkout, and get an exclusive $10 discount.

How to Make Quesadillas in an Air Fryer

These Black Bean Quesadillas are a breeze to make using an Air Fryer as well. And you have the added convenience of not having to babysit the pan. Simply follow the recipe to make the filling, then assemble the quesadillas as per recipe instructions above.

  • Set the temperature to 370F. Lightly grease the quesadillas with cooking spray or brush some olive oil. Place greased side down. Cook for 4-5 minutes.
  • This time may vary depending on the intensity of your air fryer, and how crisp you like your quesadillas. If you like them medium crisp, check at 3 mins.
  • Note: Insert a couple of toothpicks in the quesadillas to prevent the tortilla from flipping open. Alternatively, you can place an oven-safe trivet on top to hold it down.
  • Pull out the basket. Grease the quesadillas on top. Using tongs flip them and set another 4-5 minutes (or less), depending on how crisp you like them.
  • I have an XL size Air Fryer so I can make 2 quesadillas at a time. Repeat this process based on your air fryer size.

What to Serve with Black Bean Quesadillas

I serve them with my kids’s favorite condiment- Guacamole, but really, sky is the limit when you think of possible condiments to serve with these delicious quesadillas.

Some popular choices include salsa (homemade salsa or store-bought), sour cream, salsa verde, or sriracha.

Oven Baked Quesadilla Recipe: Perfect for Entertaining

This recipe is a big hit at my Game-Day parties. It’s a great make-ahead dish, and is enjoyed by kids and adults alike.

How to plan ahead for this recipe:

  • Prepare the filling ahead of time (can make a day ahead).
  • An hour before the party, assemble quesadillas. Depending on the quantity you’re making, you can even assemble them the previous night or the morning off. Simply wrap a bunch together in aluminum foil and refrigerate till an hour before the party.
  • 30 minutes before the party prepare them on a lined baking sheet, in a pre-heated oven at 400F for 8 mins.
  • Pro Tip for Oven Baked Quesadillas: When preheating the oven, place the baking sheet in. The quesadillas crisp evenly when cooked on a hot baking sheet.
Cut up quesadillas served on a black plate

Tips for Making Perfect Quesadillas

  • Possible variations to customize this recipe to your taste:
    • Tortillas: Use Flour, Whole-Wheat, Spinach, Tomato or any flavored tortillas you like. Corn Tortillas don’t work as well in this recipe.
    • Filling: You can skip the beans and make a veggie quesadillas as well. Saute assorted vegetables like chopped zucchini, peppers, squash, corn etc for 2 minutes and follow remaining instructions.
  • To make this recipe VEGAN, substitute with dairy-free cheese, OR, use refried beans so the quesadilla can stick together.
  • If substituting Taco Seasoning in this recipe, use 2 tbsp + salt for this quantity.
  • Making this for entertaining? Prepare the filling ahead of time (can make a day ahead). An hour before the party, assemble quesadillas. 30 minutes before the party prepare them in the oven at 400F for 8 mins.
  • Pro Tip for Oven Baked Quesadillas: When preheating the oven, place the baking sheet in. The quesadillas crisp evenly when cooked on a hot baking sheet.

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Cut up black bean quesadillas served on a cutting board

Black Bean Quesadillas | Stove, Oven & Air Fryer

Crispy quesadillas filled with Mexican spiced black beans, peppers, onion, corn and lots of cheese! How's that for a delicious and filling 'One-Pan' meal in 30 minutes! This easy recipe for Black Bean Quesadillas is perfect for weeknights, game day parties, and makes a delightful school lunch.
5 from 2 votes
Print Pin Rate Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting time: 2 minutes
Total Time: 27 minutes
Servings: 6
Calories: 400kcal
Author: Aneesha

Ingredients

  • ½ cup onion finely chopped, about 1/2 an onion
  • 2 cups bell peppers finely chopped, about 1 big bell peppers, or 3-4 small rainbow peppers
  • ¾ cup corn frozen or fresh
  • 1 can black beans 15 oz can, or around 2 cups cooked beans
  • ¼ cup cilantro chopped

Spices (see notes for substituting taco seasoning)

Quesadillas

  • 6 whole-wheat tortillas
  • 3 cups shredded cheese

Instructions

  • Prep: Finely Chop onions and peppers. Rinse and drain cilantro and roughly chop it. Drain and rinse canned black beans.Prep: Finely Chop onions and peppers. Rinse and drain cilantro and roughly chop it. Drain and rinse canned black beans.

Prepare the Filling

  • Heat a nonstick pan on medium-high heat. Add 2 tablespoons olive oil. Add black beans, onions, peppers and corn, and saute for 2 minutes. If adding jalapenos, add in this step.
  • Add chili powder, paprika, coriander, cumin and salt and saute for another 1 minute. Turn off the heat.
  • Stir in cilantro and remove filling in a bowl. Using a wet kitchen towel, wipe the pan clean. I recommend holding the kitchen towel with tongs to wipe the ‘hot’ pan 🙂

Assemble Quesadillas

  • Spread about 1/4 cup of shredded cheese on one-half of a tortilla. Adjust the quantity of cheese based on your liking.
  • Using a spoon, spread about 1/4 cup of the bean and corn filling on top of that.
  • Top that with another 1/4 cup of shredded cheese (adjust to taste).
  • Fold over the plain half of tortilla, to make a half moon.

Cook the Quesadillas Using a NonStick Pan

  • Heat the nonstick pan on medium-high heat. Add 1-2 teaspoons of olive oil.
  • Place two quesadillas in the pan and brush some olive oil on top. Cook for about a minute on this side, or until golden crisp.
  • Using tongs or a spatula, flip the tortillas over. Cook for another minute or so, until it reaches the desired crispness.

Cook the Quesadillas in Air Fryer

  • Set the temperature to 370F. Lightly grease the quesadillas with cooking spray or brush some olive oil. Place greased side down. Cook for 4-5 minutes.
  • This time may vary depending on the intensity of your air fryer, and how crisp you like your quesadillas. If you like them medium crisp, check at 3 mins.
  • Note: Insert a couple of toothpicks in the quesadillas to prevent the tortilla from flipping open. Alternatively, you can place an oven-safe trivet on top.
  • Pull out the basket. Grease the quesadillas on top. Using tongs flip them and set another 4-5 minutes (or less), depending on how crisp you like them.
  • I have an XL size Air Fryer so I can make 2 quesadillas at a time. Repeat this process based on your air fryer size.

Cook the Quesadillas in Oven (Great for Parties)

  • Place the baking sheet in the oven and preheat the oven to 400F for 8 mins. By pre-heating the baking sheet, quesadillas crisp evenly.
  • Bake for 8 mins, or until you reach your desired crispness.

Finish and Serve

  • Remove quesadillas and rest on a cutting board for 1-2 minutes. Cut in 3 slices or 2 based on your preference. Serve with your favorite condiment, like Guacamole, tomato salsa, sour cream or Sriracha.

Video

Notes

The total time in recipe is based on making 6 quesadillas on the stove. 

Tips for Making Perfect Quesadillas 

  • Possible variations to customize this recipe to your taste:
    • Tortillas: Use Flour, Whole-Wheat, Spinach, Tomato or any flavored tortillas you like. Corn Tortillas don’t work as well in this recipe.
    • Filling: You can skip the beans and make a veggie quesadillas as well. Saute assorted vegetables like chopped zucchini, peppers, squash, corn etc for 2 minutes and follow remaining instructions.
  • To make this recipe VEGAN, substitute dairy-free cheese, OR, use refried beans so the quesadilla can stick together.
  • If substituting Taco Seasoning in this recipe, use 2 tbsp + salt for this quantity.
  • Making this for entertaining? Prepare the filling ahead of time (can make a day ahead). An hour before the party, assemble quesadillas. 30 minutes before the party prepare them in the oven at 400F for 8 mins.
  • Pro Tip for Oven Baked Quesadillas: When preheating the oven, place the baking sheet in. The quesadillas crisp evenly when cooked on a hot baking sheet.
 
The nutrition facts below are my estimates and include whole-wheat tortillas.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 400kcal | Carbohydrates: 43g | Protein: 22g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 947mg | Potassium: 380mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2422IU | Vitamin C: 66mg | Calcium: 388mg | Iron: 3mg
Course: Main Course
Cuisine: American, Mexican
Keyword: Black Bean Quesadilla, Quesadilla, Quesadilla recipe
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!

HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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