Black Bean Quesadillas
These black bean quesadillas pack a spiced filling of beans, corn and red pepper between two layers of melted cheese, so every wedge holds together when you cut it. Lightly mashing some of the beans gives the filling body, and cooking the quesadillas over medium heat crisps the tortillas while the cheese melts all the way through.
Published
- Prep Time
- 10 mins
- Cook Time
- 18 mins
- Total Time
- 28 mins
- Servings
- 4 servings
How do you make Black Bean Quesadillas?
Cook a diced red pepper and onion for 4 minutes, add cumin, chili powder and paprika, then a drained 400 g can of black beans and 150 g corn. Mash a third of the beans and add lime juice. Fill 4 large flour tortillas with cheese and filling, fold and cook over medium heat for 2-3 minutes per side until golden and melted.
- Total time
- 28 mins
- Calories
- 570 per serving
- Protein
- 24 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan-frying
Ingredients
Filling
Quesadillas
To serve
Equipment
Large non-stick or cast-iron skillet · Wide spatula · Potato masher or fork · Mixing bowl
Quick Directions
Cook the filling
Heat 1 tsp olive oil in a large skillet over medium heat.
Mash and season
Take the pan off the heat and lightly mash about a third of the beans with a potato masher or fork so the filling holds together.
Assemble
Lay the tortillas flat.
Cook the quesadillas
Brush the skillet lightly with oil or butter and set it over medium heat.
Cut and serve
Let the quesadillas rest for 1 minute so the cheese sets slightly, then cut each into 3 wedges.
Step-by-Step Instructions
Follow these detailed steps to make the perfect black bean quesadillas.
Cook the filling
Heat 1 tsp olive oil in a large skillet over medium heat. Add the red pepper and onion and cook for 4 minutes until soft. Stir in the cumin, chili powder and smoked paprika for 30 seconds, then add the black beans, corn and salt and cook for 2 minutes until hot and any liquid has evaporated.
Mash and season
Take the pan off the heat and lightly mash about a third of the beans with a potato masher or fork so the filling holds together. Stir in the lime juice and cilantro, if using, and tip the filling into a bowl. Wipe out the skillet.
Assemble
Lay the tortillas flat. Sprinkle a quarter of the cheese over one half of each tortilla, leaving a small border. Spoon the filling over the cheese, top with the remaining cheese and fold the empty half over to make half-moons.
Cook the quesadillas
Brush the skillet lightly with oil or butter and set it over medium heat. Cook two quesadillas at a time for 2-3 minutes per side, pressing gently with a spatula, until the tortillas are golden and crisp and the cheese has melted. Keep the first batch warm on a baking sheet in a 100°C (200°F) oven.
Cut and serve
Let the quesadillas rest for 1 minute so the cheese sets slightly, then cut each into 3 wedges. Serve with salsa, guacamole and sour cream or yogurt.
Recipe Tips
- Keep the heat at medium. High heat browns the tortilla before the cheese in the middle melts.
- Putting cheese on both sides of the filling acts like glue, so the quesadilla holds together when you flip and cut it.
- Rinse and drain the beans well and cook off any liquid in the pan. A wet filling makes soggy quesadillas.
Variations
- Add a handful of baby spinach to the filling at the end of cooking and stir until wilted.
- Swap the corn for diced sweet potato that has been roasted or microwaved until tender.
- Vegan: use a dairy-free shredded cheese and check that your tortillas contain no lard.
Nutrition (per serving)
| Calories | 570 |
|---|---|
| Protein | 24 g |
| Carbs | 60 g |
| Fat | 27 g |
| Saturated fat | 12.5 g |
| Fibre | 8 g |
| Sugar | 5 g |
| Sodium | 1080 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the filling for up to 4 days, or cooked quesadillas wrapped well for up to 2 days.
- Freezer
- Freeze cooked, cooled quesadillas wrapped individually for up to 2 months.
- Reheat
- Reheat in a dry skillet over medium-low heat for 3-4 minutes per side, or from frozen in a 190°C (375°F) oven for 15-20 minutes, until hot to 74°C (165°F) in the centre.
Black Bean Quesadillas FAQs
What is the best cheese for black bean quesadillas?
Monterey Jack melts smoothly and has a mild flavour that suits the spiced beans. Cheddar adds more tang, and a mix of the two works well. Oaxaca cheese or mozzarella give a stretchier result.
How do you keep quesadillas from getting soggy?
Drain and rinse the beans, cook off any liquid in the filling, and do not overfill the tortillas. Cook them over medium heat so the outside crisps, and serve them straight away or keep them warm on a rack in a low oven.
Can you make black bean quesadillas ahead of time?
Yes. Make the filling up to 4 days ahead and keep it in the fridge, then assemble and cook the quesadillas just before serving. You can also freeze cooked quesadillas for up to 2 months.
Can you bake quesadillas instead of frying them?
Yes. Brush the assembled quesadillas with oil, place them on a baking sheet and bake at 220°C (425°F) for 10-12 minutes, flipping halfway, until golden and the cheese has melted.
Are black bean quesadillas healthy?
They give you fibre and plant protein from the beans plus vegetables from the corn and pepper. To lighten them, use whole-wheat tortillas, cut the cheese by a quarter and serve them with a big green salad.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
