Who doesn’t enjoy a good quesadilla? They are one of the simplest and fastest meals to prepare, and the options for stuffing are endless! This homemade Mexican Quesadilla is the go-to recipe for weeknight meals in our house! For a busy night or if you want something hot and delicious but you need it fast, they are ideal! There isn’t much prep time required for these quesadillas, and the filling is packed with flavor. Loaded Black Bean Quesadilla is like a sandwich made of flour tortillas with a savory filling of cheese and veggies. Then they’re then toasted on a hot griddle and folded in half to make a half-moon quesadilla. Check out other delicious Mexican recipes – Cilantro Lime Brown Rice, Mexican Black Beans, and Vegetarian Taco Soup.
Watch How to Make Vegetarian Quesadilla
Why you’ll love these Black Bean Quesadillas
They’re loaded with flavor. Ridiculously easy to prepare. Need only a few pantry staples. The filling can be meal-prepped. Healthy with the addition of both beans and veggies. And my family loves them!
Ingredients you’ll need
Oil: I use olive oil; you can also use avocado or another plant-based oil as well. Black Beans: Dry black beans can be pressure-cooked and used in this recipe, but I like canned black beans for convenience. If you plan to make your own black beans at home, check out my Instant Pot black beans recipe. Lime Juice: It will add tanginess to the filling. Veggies: You’ll need onions, bell peppers, and spinach. Cut the spinach into thin slices and chop it. However, feel free to experiment with other veggies. Spices: I mainly used taco seasoning. I used readymade store-bought seasoning. Tortillas: I have used flour tortillas, but feel free to use wheat tortillas or even almond flour low-carb tortillas if you prefer. Cheese: Use your preferred Mexican or Cheddar cheese. I have used a Mexican blend here.
How to Make?
Make the Veggie Filling
In a pan over medium-high heat, sauté onion and bell pepper in oil for 2-3 minutes or until tender. Combine the black beans, chopped spinach, taco seasoning, and salt. Cook for another 1-2 minutes. Set aside the mixture.
Make the quesadilla
In a large pan or griddle, drizzle a thin layer of oil or spray with cooking spray over the top. Heat one side of the tortilla and flip it. Assemble: Spread the cheese(optional), beans mixture, and again some cheese on the tortillas. Wrap the tortilla in half around the filling. Cook: Cook for 2-3 minutes per side on medium-high heat or until the outside is crispy and the cheese has completely melted. Repeat until all tortillas are filled and all fillings are used.
Serve with salsa or sour cream on the side.
What to serve with quesadillas?
Serve the quesadillas hot with guacamole, salsa, or sour cream on the side. We also enjoy pairing them with Pineapple Mango Salsa or avocado cilantro crema.
Variations for Black Beans Quesadilla
This loaded black bean filling for these quesadillas is delicious, but if you want to change things up a bit, here are some suggestions. Vary the Veggies: Corn kernels, mushrooms, chopped tomatoes, or any other color bell pepper in addition to the green already included. Instead of spinach, swiss chard or kale leaves can be used instead. However, keep in mind that they may take a bit longer to cook. Change the beans: You can use different beans such as pinto beans, red kidney beans, or chickpeas in this recipe. Topping: Chopped cilantro, sliced avocado or guacamole, sour cream or plain Greek yogurt, or freshly shredded lettuce are all excellent topping alternatives. Make it spicy: Add jalapenos when making the filling.
Tips to Make Perfect Loaded Black Beans Quesadilla?
Veggies: Thinly slice the veggies for the filling. Large hunks of stuff will fall out of a quesadilla, and you’ll wind up with molten cheese gushing out. Cut them off as thinly as possible! How to: For each quesadilla, use one tortilla. Then, fold it in half to make a half-moon shape. This method allows you to make two quesadillas at once, snuggled in the pan with their folded sides adjacent to each other. Giant, circular quesadillas created from two tortillas are difficult to flip and slice. Be patient: Don’t turn the heat up too much. Moderate heat is ideal for slowly melting the cheese and crisping the tortillas without burning them. Reduce the heat as needed, and then cook each side long enough for them to get deeply brown and crisp. The crispiness is the key.
