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.
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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 :
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)
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)
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)
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.
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
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.
Absolutely! Feel free to substitute black beans with pinto, kidney or white beans.
Yes! You can dice cooked chicken and add 2-3 tablespoons per quesadilla while assembling.
📖 Recipe
Black Bean Quesadilla
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Video
Equipment
- Oven
Ingredients
- ½ cup onion finely chopped, about ½ 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)
- 1 teaspoon Ground Cumin
- 2 teaspoon Mexican Chili Powder
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- ¾ teaspoon salt add ½, then adjust to taste
- ¼ teaspoon Cayenne (optional)
Quesadillas
- 6 whole-wheat tortillas
- 3 cups shredded cheese
Instructions
- Prep: 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 jalapeños, add in this step and saute along.
- Add chili powder, paprika, coriander, cumin and salt and saute for another 1 minute. Turn off the heat.
- Stir in cilantro and remove the filling in a bowl. Using tongs and a wet kitchen towel, carefully wipe the hot pan clean.
Assemble Quesadillas
- Spread about ¼ cup of shredded cheese on one-half of a tortilla. Adjust the quantity of cheese based on your liking.
- Using a spoon, spread about ¼ cup of the bean and corn filling on top of that.
- Top that with another ¼ cup of shredded cheese (adjust to taste). Fold over the plain half of tortilla, to make a half moon.
Cook the Quesadillas in 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.
Notes
- 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 tablespoon + 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.
Jane Dion says
Why don't your recipes print? I went onto the print recipe icon several times, and it would not print.
Aneesha says
Hi Jane, I tried printing this and few other recipes from different devices and eveything looks fine on my end. I would recommend, reconnecting your printer, or restarting your computer.
Parm says
Your recipes are amazing, and so easy for a novice home cook. I’ve made 3 of your recipes in the last week, and every single one was a hit! Thank you
Aneesha says
Hi Parm, thank you so much for your kind words ????????. I hope you continue to enjoy more recipes from the blog. Happy Cooking!
Priya says
Loved this! Can you freeze the filling?
Aneesha says
Thank you, Priya. Yes, you can freeze the filling for up to a month. I have some in the freezer right now 🙂
Laura says
I love all of your recipes, especially this one. \If you put some cheese first, then your filling, and then more cheese on top of filling, then fold over tortilla, when you cook the quesadilla, it will stick together, and no toothpick needed.
I could live the rest of my days eating quesadillas, 🙂
Aneesha says
Thank you, Laura. I'm so glad you enjoy this recipe. It's a staple in my home:)
Tina says
Hi, just wondering what can I substitute for the Mexican chili powder? I prefer less spice in my cooking. thanks
Aneesha Gupta says
Hi Tina, the Mexican chili powder is not really spicy, but if you like, you can skip it and double the quantities of coriander and cumin instead. Enjoy!
Mylissa says
Delicious! I grilled the peppers and jalapeños before hand and when cooled chopped them up and added them after sauté onions for about 3 minute. Gave it a new dimension of flavor. Thanks so much for this recipe!
Aneesha says
Sounds great, so glad you enjoyed this recipe. Thanks for taking time to rate this recipe Mylissa!
Kathryn says
Just printed out the recipe and read it. I think it would be nice to proof this recipe again. Thanks!
Aneesha says
Hi Kathryn, thanks for pointing it out, I fixed the sentence that was mentioned twice. Just curious, is that the reason you gave the recipe 3 stars? Did you enjoy the taste?
Teresa Cajigas says
Addictive meat-free, quick and easy meal. Very simple and quick to make.I used Mission Carb Balance flour tortillas which are only 70 calories per tortilla. Have only steel pan, so splashed a little olive oil around for the toasting part. Tasty hot or cold.
Aneesha says
Hi Teresa, thank you, I am so glad you enjoy it. I started using the new Carb Balance tortillas too and love them. I can't believe that they have only 3 grams of net carbs per tortilla! Glad someone thought of us 🙂 Thanks again and Happy New Year to you as well!