These Black Bean Quesadillas are packed with veggies and delicious flavors, making them the perfect comfort food. They are easy to make and are great for meal prepping!
🥰 Why You'll Love This Recipe
- Easy Meatless Monday Meal
- Plan Ahead: Double up the recipe and freeze the leftovers for a night when you don't feel like cooking!
- It's comfort food with a veggie twist.
If you like this quesadilla but are looking for more protein, I have a ground turkey quesadilla that is very similar, or you can make a batch of this easy, slow-cooker Mexican chicken and add it to your quesadillas.
Ingredients & Substitutions
Black Beans- You'll need one can of black beans.
Corn- You can use frozen or canned.
Onion- You can use yellow, white, or red onion for this quesadilla.
Bell Pepper- You can use any color of bell pepper.
Olive Oil- Olive oil will help to cook the onion and peppers.
Spices - I used a mixture of cumin, chili powder, and smoked paprika. If you have a packet of taco seasoning on hand, you can use that in its place.
Cilantro- Brighten up the quesadilla.
Cheese- You can use Monterey Jack, mozzarella cheese, or pepper jack cheese. You will need ¼ cup of cheese for each quesadilla, 3 cups in total.
Tortillas- You will need 12 taco-sized flour tortillas.
Full ingredient list with quantities in the recipe card below
How to Make Black Bean Quesadillas
Step 1: Cook onions and bell peppers over medium-high heat until soft.
Step 2: Mix in spices, salt, beans, and corn. Cook until the mixture is warm, then mix in cilantro.
Step 3: Add cheese to one side of a tortilla, top with black bean mixture, and more cheese. Fold the tortilla in half and place on a skillet.
Step 4: Cook over medium heat until the tortilla is golden brown and the cheese has melted. Repeat with remaining tortillas.
How to Freeze Your Black Bean Quesadillas For Later
Assemble your quesadillas (do not cook them) and place them in a gallon-sized freezer bag. You may want to put parchment paper between each one to prevent them from freezing together. These quesadillas should last up to three months in the freezer.
Oven: Preheat your oven to 325F. Place frozen quesadillas on a foil-lined baking sheet. Bake for 10 minutes until the tortillas are crisp and the cheese has melted.
Microwave & Skillet: Microwave for 60 seconds or until the quesadilla is warm. Heat a skillet over medium heat. Cook the quesadilla on each side for 1 minute, then flip. Continue flipping until the quesadilla is crispy.
Oaxaca cheese melts very easily and stretches to make those yummy cheese pulls. Mozerella is a good substitute for Oaxaca cheese. Monterey Jack cheese also melts quickly and is easy to find. Mexican Cheese Blends is a great mix of cheeses that melts well and has tons of flavor.
Yes! You can make the filling ahead of time and refrigerate it for up to 4 days.
You can also make the quesadillas, freeze them, and then warm them up later. I have a whole section of that if you are interested.
Cheesy Black Bean Quesadilla
- 2 tablespoons olive oil
- 2 bell peppers diced
- ½ onion diced
- 1 15-ounce can black beans drained
- 1 ½ cups corn frozen or canned
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ cup cilantro optional
- 10 tortillas
- 3 cups cheese Mexican, Monterey Jack, or mozzarella
- salsa & sour cream for serving
- Heat oil in a large skillet over medium-high heat.
- Once hot, add bell peppers and onions. Cook until soft, about 7 minutes.
- Mix in black beans, corn, spices, and salt. Cook until the mixture is warm, then mix in the cilantro.
- Add ¼ cup of cheese to one side of a tortilla, top with black bean mixture, and 2 more tablespoons of cheese. Fold the tortilla in half and place on a skillet.
- Cook over medium heat until the tortilla is golden brown and the cheese has melted. Repeat with remaining tortillas.
- Serve wiht salsa and sour cream.