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Cheesy black bean and veggie quesadillas stacked on wooden board with guacamole and salsa in background.

Black Bean Quesadillas

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 293 kcal

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.
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  • 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.
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  • 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.
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  • 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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Nutrition

Calories: 293kcalCarbohydrates: 29gProtein: 9gFat: 17gSaturated Fat: 5gSodium: 588mgFiber: 7g
Keyword black bean quesadillas, black beans, family meal, quick dinner
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