Black Bean Cheesy Quesadilla (Printable Version)

A tasty blend of black beans, peppers, and cheese folded in warm tortillas for a quick meal.

# What You’ll Need:

→ Vegetables

01 - 1 small red onion, finely chopped
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)

→ Beans & Cheese

06 - 1 (15 oz) can black beans, rinsed and drained
07 - 1 ½ cups shredded cheddar cheese
08 - 1 cup shredded Monterey Jack cheese

→ Tortillas & Seasonings

09 - 4 large flour tortillas (10-inch)
10 - 1 tsp ground cumin
11 - ½ tsp smoked paprika
12 - ½ tsp chili powder
13 - Salt and black pepper, to taste
14 - 2 tbsp olive oil

→ To Serve (Optional)

15 - Fresh cilantro, chopped
16 - Sour cream
17 - Salsa or pico de gallo
18 - Lime wedges

# Step-by-Step Guide:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 2 minutes until softened.
02 - Add red and green bell peppers, jalapeño, and garlic. Sauté for 3 to 4 minutes until the vegetables are tender.
03 - Stir in black beans, ground cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 2 minutes then remove from heat.
04 - Lay one tortilla flat. Evenly sprinkle one quarter of the cheddar and Monterey Jack cheeses over half the tortilla, then top with one quarter of the bean and vegetable mixture. Fold tortilla in half and repeat for remaining tortillas and filling.
05 - Wipe out the skillet and heat ½ tablespoon olive oil over medium heat.
06 - Place each folded quesadilla in the skillet and cook 2 to 3 minutes per side until golden brown and cheese has melted.
07 - Cut quesadillas into wedges and serve hot, garnished with cilantro, sour cream, salsa, and lime wedges as desired.

# Expert Tips:

01 -
  • It actually tastes like you tried, even when you're just working with what's in your pantry.
  • The whole thing comes together faster than delivery would arrive, and it costs about half as much.
  • Black beans have this earthy, satisfying thing going on that makes you feel like you ate something substantial, not just cheese and carbs.
02 -
  • Don't skip rinsing the canned beans; it genuinely changes the texture of the filling from gluey to pleasant.
  • Folding the tortilla in half might seem obvious, but if you try to fold it too early before the cheese starts melting, the whole thing falls apart—give yourself one minute after flipping before you attempt that fold.
03 -
  • A non-stick skillet or well-seasoned cast iron makes cooking the quesadillas easier, but a regular stainless steel pan works fine as long as you use enough oil and let each side develop color before flipping.
  • If you find yourself with leftover filling, it's excellent in tacos, rice bowls, or served with chips—it keeps in the fridge for three days and actually tastes better after a night to let the spices meld.
Return