Black Bean Quesadilla

Crispy Black Bean Quesadilla 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 is perfect for weeknights, game day parties, and makes a delightful school lunch.

Enjoy these with Pico de Gallo, Guacamole, or restaurant-style Salsa.

Cut up black bean quesadillas served on a cutting board

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Ingredients - Notes & Substitutions
How to Make Black Bean Quesadillas
Serving Suggestions
How to Store
Try a Variation
Recipe Tips & Notes
Frequently Asked Questions
📖 Recipe

I love one-pan meals! They are fast to make, mostly come together in 30 minutes, the family loves them, and the biggest plus, there is only one pan to clean later!

Many readers request easier one-pot-one-pan recipes, so today I'm sharing one of my go-to recipes.

This simple recipe is a true family favorite. It's perfect for weeknights and kids love these cheesy quesadillas for school lunch (mommy experience talking).

It's a healthy vegetarian recipe, which makes this a great option for entertaining as well.

In this simple recipe, I saute black beans, frozen 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!

More Quick, Easy & Healthy Weeknight Dinners

Ingredients - Notes & Substitutions

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 Black 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, jalapenos.

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 tablespoon of taco seasoning, plus salt.

Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Black Bean Quesadillas

Here are step-by-step directions and photos, 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.

Method 1: Stovetop

Step 1: Prepare the Filling

Saute: Heat a nonstick pan on medium-high heat. Add 2 tablespoons of olive oil. Add black beans, onions, peppers, and corn, and saute for 2 minutes. If adding jalapenos, add in this step. (pic 1 & 2)

Season: Add chili powder, paprika, coriander, cumin, and salt and saute for another 1 minute. Turn off the heat. (pic 3)

Finish: Stir in cilantro and remove the 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

Add cheese: Spread about ¼ cup of shredded cheese on one-half of a tortilla. Adjust the quantity of cheese based on your liking. (pic 5)

Add filling: Using a spoon, spread about ¼ cup of the bean and corn filling on top of that. (pic 6)

More cheese: Top that with another ¼ cup of shredded cheese (adjust to taste). (pic 7)

Fold: Fold over the plain half of the 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 pan: Heat the nonstick pan on medium-high heat. Add 1-2 teaspoons of olive oil. (pic 9)

Toast on both sides: 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)

Cut & Serve: 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

Method 2: 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 the recipe instructions above.

Set the temperature to 370F. Lightly grease the quesadillas with cooking spray or brush with 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.

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.

Air Frying Tip: 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.

Method 3: Oven-Baked Quesadilla Recipe

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.

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.

Serving Suggestions

I serve them with my kids' 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 Pico de Gallo, restaurant-style Salsa, sour cream, salsa verde, sriracha, or this zesty Green Goddess Sauce.

How to Store

Store leftover quesadillas in an airtight container and refrigerate for up to 4 days. To reheat, microwave for 30 seconds, or toast in a skillet on medium heat.

Try a Variation

Possible variations to customize this recipe to your taste:

Make them Vegan: Substitute the shredded cheese with dairy-free cheese. Alternatively, use refried beans so the quesadilla can stick together.

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 veggie quesadillas as well. Saute assorted vegetables like chopped zucchini, peppers, squash, and corn for 2 minutes and follow the remaining instructions.

Add chicken: Feel free to add ½ cup chopped cooked chicken to the filling and enjoy chicken quesadillas.

Cut up quesadillas served on a black plate

Recipe Tips & Notes

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 tablespoons + 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.
Oven-Baked Quesadillas: When preheating the oven, place the baking sheet in. The quesadillas crisp evenly when cooked on a hot baking sheet.
When air frying, insert toothpicks in the quesadillas to prevent them from flipping open. Alternatively, place a heat-safe trivet on top.

Frequently Asked Questions

Are black quesadillas healthy?

These black bean quesadillas are healthy since they are loaded with beans, which are an excellent source of plant-based protein and fiber, among other nutrients. They also include peppers that are rich in vitamin C.

Can I add other beans to these?

Absolutely! Feel free to substitute black beans with pinto, kidney or white beans.

Can I add chicken to these quesadillas?

Yes! You can dice cooked chicken and add 2-3 tablespoons per quesadilla while assembling.

Tried this recipe? I'd love to hear how it turned out! Please leave a ⭐ star rating and a comment below to share your experience; it helps other readers too! Find more easy EVERYDAY recipes on Instagram, Facebook, Pinterest, and YouTube.

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