Black Bean Quesadilla

Whenever I make black bean quesadillas, my son loves them. That, in itself, is why this recipe is on regular rotation in my house. 😂 They are a real lifesaver during meals! They’re quick to make, nutritious, and deliciously kid- and hubby-approved.

Why I love this recipe:

• So easy and filling: Quesadillas are one of my favorite quick and easy dishes. This one comes together in minutes and is full of black beans, corn, and peppers, keeping you full and satisfied.
• Not so expensive: These black bean quesadillas use pantry staples and yield large portions, which means more bang for your buck! I’m all about meals that save me money.
• Vegetarian: Recipes that are enriched with vegetables are always a winner! This recipe is a great alternative if you want to incorporate more veggies into your meals or switch things up. It’s also super hearty and meat-eater approved—just ask my husband.

ingredients

• Black beans: For this recipe I used a can of black beans, but you can swap them for pinto beans if that’s all you have in your pantry. If you have homemade black beans, you will need about 1 ½ cups.
• Corn: This adds texture, flavor and a hint of sweetness. You can use canned corn, frozen corn, or fresh corn if it’s in season.
• Onions and peppers: Caramelized onions and peppers add a little Tex-Mex flavor to the quesadilla. I kept things mild by using a bell pepper, but you can add a little heat by using a couple of jalapeños.
• Taco seasoning: I used my homemade taco seasoning, but you can also use your favorite store-bought seasoning if you have it on hand. I love making some homemade and using them in various recipes, from soups to tacos. It is the best and contains no fillers or anti-caking agents.
• Tortillas: You will need large 10-inch flour tortillas for these quesadillas. You can use a different size, but you will need to adjust the measurements of the filling and cheese accordingly. Whatever size you use, I recommend using thick, quality flour tortillas so they can hold up to the filling.
• Grated cheese: The best part about quesadillas is the cheese! I used Chihuhuaha queso, one of my favorite Mexican cheeses. It’s creamy, melts amazingly, and makes the best cheese rolls. You can also use Monterey Jack or mozzarella if that’s what you have on hand.
• Butter: Toasting your tortillas in butter is what takes your quesadillas to the next level. Butter gives them a more savory flavor and helps crisp up the tortilla, giving your quesadilla that golden brown crunch on the outside.

Serving Tips

I love serving these quesadillas with a little sour cream, some fresh guacamole, and homemade salsa. To really round out the meal, a side of Mexican rice or arroz verde and refried beans is always a good choice!

Variations

• Add some meat. If you’re a meat eater and want to add some to your quesadillas, shredded chicken, barbacoa, birria and carnitas are all great additions.
• Make it spicy. These quesadillas are mild, but you can add a little spice by adding a finely chopped jalapeño, serrano or chipotle pepper in adobo sauce.
• Stir in some scrambled eggs. Adding scrambled eggs to these quesadillas is a great way to add protein and make a meal that can be eaten for breakfast or any time of the day.

Do you have any leftovers?

Any leftover black bean mixture can be refrigerated for up to 5 days and used to make additional quesadillas or as a filling for burritos, nachos, gorditas, or sopes!

Storage and heating

To storeStore in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

To heat, heat the quesadilla in a skillet over medium heat until heated through and cheese is gooey. I don’t recommend reheating them in the microwave because they will get mushy and mushy. You can also reheat it in the fryer or under the grill for a few minutes. Just watch it carefully so it doesn’t burn.