Rich in flavor and in nutrients, Black Bean Quesadillas are a savory, crispy, cheesy delight.
If black beans aren’t a staple in your pantry, they should be! I don’t think there’s a more versatile canned food around. You can make Black Bean Dip, Black Bean Sliders, or Black Bean Cakes with Corn Salsa. You can put them in chili, toss them into soups or salads, or when you’re really hungry and in a rush, pour them into a bowl and eat without even heating them up (yes, I have done this many times!). Black beans are so delicious, not to mention nutritious, and pretty much beloved by vegans, vegetarians, and carnivores alike—especially when they show up as the main ingredient in black bean quesadillas.
What black beans bring to this dish is a rich savoriness and creamy texture that is deeply flavorful and so satisfying. These quesadillas are delectably crispy on the outside and, along with the beans, feature melty cheese and tangy salsa within. And as if this quesadilla isn’t completely delicious once it comes out of the pan, the addition of cool, smooth avocado just takes it over the top.
Perfect for a quick weeknight dinner or a game-day snack or as part of a more elaborate Southwestern meal, black bean quesadillas are incredibly easy to make. You don’t even have to spend extra time layering the ingredients onto the tortilla; just mix the filling together, pack it into the tortillas, and then cook. So simple. In minutes, you’ll have crunchy, hot, and super tasty quesadillas that everyone will love.
We are Mexican food fanatics around here, so I always have some homemade Salsa in the fridge (but store-bought is perfectly fine, too). And because on Sundays I usually do a Rotisserie Chicken or some Crock-Pot Shredded Chicken to use in meals throughout the week, I’ll often stick some chicken inside the black bean quesadilla for an added taste sensation!
The Great Health Benefits Of Black Bean Quesadillas
Don’t you just love it when a super delicious dish also contains things your body needs? In black bean quesadillas, we get the nutrient-dense beans, which contain a good amount of protein, fiber, and antioxidants. Then there are the veggies in the salsa, including vitamin C-rich tomatoes. Fold these wonderful ingredients, including calcium-loaded tangy cheese, into whole wheat tortillas and when they’re done, top with avocados, which are well-known for being a source of “good” fat and dietary fiber, and you’ve got yourself a hearty, filling, really tasty meal that is also good for you!
FAQs & Tips
How To Make Ahead And Store
You can fill and fold black bean quesadillas, stack them between sheets of parchment paper, and then store them in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months before cooking. Alternatively, cooked and cooled black bean quesadillas can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. To reheat, simply place the quesadillas in a pan on the stove until warmed through.
Will Other Kinds Of Beans Work In This Recipe?
Yes! You can use pinto beans or even kidney beans if you like. Another great choice for an even creamier dish is Refried Beans.
Serving Suggestions
I love the combination of black beans and corn; when I make black bean quesadillas, my only real problem is which corn recipe to pair with them. Fried Corn? Creamed Corn? Or this fresh Corn Salad, which brings a wonderful, bright crunch. And while I do have extra salsa for serving, I’ll often also make this spicy Ranchero Sauce and some cool and tangy Mexican Crema to go on top of the quesadillas, as well.
As many of you know, I love a themed dinner, for both family and for entertaining guests. A great one I return to again and again starts with Chicken Tortilla Soup followed by Mexican Chicken, black bean quesadillas, Baked Rice, Fajita Veggies, and some Corn Salsa (gotta have corn with this meal!). And for dessert? It’s hard to choose between Tres Leches Cake or crispy Sopapillas with Chocolate Sauce, so sometimes I do both!
Black Bean Quesadillas
Ingredients
- 1 can (15 ounces) black beans, rinsed
- 1/2 cup shredded Monterey Jack cheese preferably pepper jack
- 1/2 cup prepared fresh salsa divided
- 4 whole-wheat tortillas (8 inches wide)
- 2 teaspoons canola oil divided
- 1 ripe avocado diced
Instructions
- Mix filling: In a medium bowl, stir together the black beans, shredded cheese, and 1/4 cup of the salsa.
- Prepare tortillas: Lay out the tortillas on a flat surface. Spread about 1/2 cup of the bean mixture over one half of each tortilla, then fold the tortillas in half to enclose the filling, pressing down gently.
- Cook quesadillas: Heat 1 teaspoon of the canola oil in a large nonstick skillet over medium heat. Cook two quesadillas at a time, flipping once, until they are golden brown on both sides, about 2 to 4 minutes. Keep the cooked quesadillas warm by covering them with foil. Repeat with the remaining oil and quesadillas.
- Serve: Cut the quesadillas into wedges if desired, and serve with the diced avocado and the remaining salsa on the side.
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