Name: Black Bean and Cheese Quesadillas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 cups cooked black beans, drained and rinsed; 1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend); 4 large flour tortillas; 1 tablespoon olive oil or butter; 1 small onion, finely chopped; 1/2 teaspoon ground cumin; 1/4 teaspoon chili powder; Salt and pepper to taste; Fresh cilantro, chopped (for garnish); Lime wedges (for garnish)

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These crispy, golden brown quesadillas are filled with a flavorful mix of black beans and melted cheese, making them a perfect savory snack or meal. Garnished with fresh cilantro and lime wedges, they offer a balance of textures and flavors, with a side of fresh salsa and creamy dipping sauces.

Why You’ll Love This Recipe

Black Bean and Cheese Quesadillas are a satisfying and easy-to-make option for lunch, dinner, or a hearty snack. They come together quickly using pantry staples, and the filling is packed with protein and flavor. The combination of melty cheese and seasoned black beans tucked into a crispy tortilla makes this dish both comforting and delicious. They are also highly customizable, making them suitable for a range of dietary preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups cooked black beans, drained and rinsed
1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend)
4 large flour tortillas
1 tablespoon olive oil or butter
1 small onion, finely chopped
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for garnish)

Directions

Heat the olive oil or butter in a skillet over medium heat. Add the finely chopped onion and sauté until softened, about 3–4 minutes.
Add the black beans, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for another 2–3 minutes until the beans are warmed through. Remove from heat.
In a separate skillet, heat a tortilla over medium heat. Sprinkle 1/4 cup of shredded cheese on one half.
Spoon about 1/4 of the black bean mixture over the cheese, then top with another 1/4 cup of cheese.
Fold the tortilla in half or place a second tortilla on top, and press gently. Cook for 2–3 minutes until the bottom is golden brown and crispy.
Carefully flip the quesadilla and cook the other side for 2–3 minutes, until the cheese is fully melted and the tortilla is crisp.
Remove from the pan and cut into wedges. Garnish with chopped cilantro and lime wedges.
Repeat with the remaining ingredients to make additional quesadillas.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories per serving: 350 kcal

Variations

Add Veggies: Include sautéed bell peppers, mushrooms, or spinach for more nutrients and flavor.
Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the bean mixture.
Vegan Option: Use dairy-free cheese and olive oil instead of butter.
Whole Wheat: Use whole wheat tortillas for added fiber.
Breakfast Style: Add scrambled eggs to the filling for a morning version.

storage/reheating

Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat to maintain crispiness or use a toaster oven. Microwaving is also an option but may result in a softer texture. Avoid freezing, as the tortillas can become soggy when thawed.

FAQs

Can I make these quesadillas ahead of time?

Yes, you can prepare them in advance and reheat just before serving. For best texture, use a skillet to reheat.

What’s the best cheese to use?

Cheddar, mozzarella, Monterey Jack, or a blend of these melt well and pair nicely with black beans.

Can I use canned black beans?

Absolutely. Just make sure to drain and rinse them well before using.

Are these quesadillas vegetarian?

Yes, they are fully vegetarian and can be made vegan with dairy-free cheese.

Can I bake the quesadillas instead of frying?

Yes, assemble them on a baking sheet and bake at 400°F (200°C) for 10–12 minutes, flipping halfway through.

How do I prevent the quesadillas from getting soggy?

Avoid overfilling and cook them over medium heat to allow the tortilla to crisp up without burning.

What dips go well with these?

Serve with sour cream, guacamole, salsa, or a spicy chipotle sauce.

Can I freeze the filling?

Yes, the black bean mixture freezes well. Thaw and reheat before assembling the quesadillas.

What tortilla size works best?

Large flour tortillas are ideal, but you can use smaller ones for mini quesadillas or appetizers.

How do I cut the quesadillas neatly?

Let them rest for a minute after cooking, then use a sharp knife or pizza cutter for clean wedges.

Conclusion

Black Bean and Cheese Quesadillas are a delicious and versatile dish that’s both quick to make and satisfying to eat. With a crispy exterior, a melty cheesy center, and the hearty goodness of black beans, these quesadillas are perfect for any occasion. Whether you’re feeding a family, looking for a quick weeknight dinner, or preparing snacks for a gathering, this recipe delivers on flavor and convenience.

Black Bean and Cheese Quesadillas

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Crispy, golden brown quesadillas filled with seasoned black beans and melted cheese, garnished with fresh cilantro and lime for a delicious and satisfying meal or snack.

Author: Mari
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Skillet
Cuisine: Mexican
Diet: Vegetarian

Instructions

Heat olive oil or butter in a skillet over medium heat. Add chopped onion and cook for 3-4 minutes until softened.
Add black beans, cumin, chili powder, salt, and pepper. Stir and cook for 2-3 minutes until heated through. Remove from heat.
Heat another skillet over medium heat. Place one tortilla in the skillet and sprinkle with 1/4 cup of cheese.
Top with 1/4 of the black bean mixture, then sprinkle another 1/4 cup of cheese.
Place a second tortilla on top and press gently. Cook for 2-3 minutes until the bottom is golden brown.
Flip the quesadilla and cook for another 2-3 minutes until the second side is golden and the cheese is melted.
Remove from skillet, cut into wedges, and garnish with cilantro and lime wedges.
Repeat the process with remaining ingredients.