Black Bean Quesadilla

Ruth M. Moran

Crispy, cheesy, and loaded with plant-based protein, these Black Bean Quesadillas are a quick and satisfying meal.

With black beans, corn, peppers, and melty cheese tucked between golden tortillas, this recipe is as nutritious as it is delicious.

Perfect for lunch, dinner, or meal prep, they’re ready in just 10 minutes!

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Prep Time 5

Cook Time 5

Total Time 10

Course Main Course

Cuisine American, Mexican

Servings 4

Equipment

2 large skillets
1 Cutting board
1 Chef’s knife
1 wooden spoon (or spatula)
1 large spatula for flipping quesadillas

Ingredients

1 teaspoon olive oil
1 clove garlic minced
¼ small onion chopped
¼ bell pepper any color, chopped
1 can 15 ounces black beans, drained and rinsed
1 heaping cup corn canned or thawed frozen
¼ cup salsa
1 teaspoon light brown sugar
½ teaspoon ground cumin
½ teaspoon chili powder
2 cups shredded cheese Monterey Jack, Colby Jack, or Cheddar
4 large flour tortillas
Sour cream for serving

Instructions

Prepare the Skillet and Heat the Oil: Place a large nonstick skillet over medium-high heat and let it warm for a minute.
Add the olive oil, allowing it to coat the bottom of the pan.
Heating the oil first ensures the vegetables cook evenly and develop a light char instead of turning soggy.
Sauté the Aromatics: Add the chopped onion and bell pepper to the skillet.
Stir frequently and cook for about 1–2 minutes, or until the onion starts to soften and the peppers begin to brighten in color.
At this stage, you’re building flavor by creating a sweet, slightly smoky base.
Infuse with Garlic: Add the minced garlic and stir it quickly into the vegetables.
Garlic cooks very fast, so sauté for only about 30 seconds until it becomes fragrant.
This step infuses the oil and veggies with a rich aroma that deepens the overall flavor of the filling.
Incorporate the Beans and Corn: Pour in the drained black beans and the corn.
Stir gently to distribute the beans and corn evenly throughout the onion and pepper mixture.
The beans bring hearty texture and protein, while the corn adds a hint of sweetness to balance the savory spices.
Season the Filling: Add the salsa, brown sugar, cumin, and chili powder. Stir thoroughly so the spices coat every ingredient.
Reduce the heat to medium and allow the mixture to simmer for 2–3 minutes.
Taste the filling and adjust with a pinch of salt or an extra dash of spices if you prefer bolder flavor.
Assemble the First Quesadilla: Heat a clean, large skillet (or wipe down the one you used) over medium heat.
Lay one tortilla flat in the pan. Sprinkle a thin, even layer of shredded cheese directly onto the tortilla.
The cheese acts as a “glue” to hold the filling in place.
Add the Filling and Top with Cheese: Spoon a generous portion of the black bean and corn mixture onto the tortilla, spreading it evenly across the surface but leaving about ½ inch of space around the edges.
Sprinkle another layer of shredded cheese on top—this ensures both sides melt together beautifully.
Seal with the Second Tortilla: Place another tortilla on top of the filling, pressing down gently with a spatula to secure everything.
This step keeps the filling tucked inside and ensures the quesadilla holds together when flipped.
Cook Until Golden and Crispy: Let the quesadilla cook for about 2–3 minutes, or until the bottom tortilla turns golden brown and slightly crispy.
Carefully slide a large spatula underneath, then flip it in one swift motion.
Cook the other side for another 2–3 minutes, until the cheese has fully melted and both sides are golden.
Slice and Serve: Remove the quesadilla from the pan and let it rest for 1 minute before cutting.
This short resting time allows the cheese to set slightly, preventing the filling from spilling out.
Slice into wedges using a sharp knife or pizza cutter. Serve warm with a dollop of sour cream, extra salsa, or your favorite dipping sauce.

Notes

Use any bell pepper color—red, yellow, or green—for visual appeal and slightly different sweetness.
For extra protein, add cooked chicken, turkey, or tofu along with the black beans.
Corn can be canned, fresh, or thawed frozen—just ensure it’s drained to avoid soggy quesadillas.
Adjust spices according to your heat preference: add smoked paprika or cayenne for a kick.
To make this vegan, substitute the cheese with plant-based shredded cheese and serve with dairy-free sour cream.
Make ahead: Prepare the filling in advance and store in the fridge for up to 2 days.