Black Bean Quesadilla

Packed with robust flavor & cheesy goodness, this Black Bean Quesadilla recipe is anything but ordinary! It's an easy dinner, satisfying appetizer, or great game day snack.

Smoky, bold, and cheesy. That's how we describe this quesadilla recipe. Chipotle peppers are the secret ingredient. That add just the right amount of smoked flavor to make this recipe different from the rest. Like our Chicken Taquitos and Short Rib Tacos, they are a favorite weeknight dinner at our house. Did we mention they're ready in under 30 minutes?

Serve them with: Cilantro Lime Rice, Pineapple Salsa, or Crunchy Cabbage Salad.

Jump to:

• Ingredients
• Why we love this recipe
• How to make quesadillas
• Variations
• Top tip
• Storage
• Black Bean Quesadilla recipe
• Related recipes

Ingredients

• Black beans: 1 can, drained
• Chipotle peppers: we used canned peppers in adobo sauce
• Carrots: finely diced
• Fresh spinach: we buy a pre-washed bag
• Cilantro
• Cojito cheese: (cojito fresco) this works best for authentic quesadillas
• Cheddar cheese: (½ C shredded) buy it pre-shredded or shred your own
• Limes
• Flour tortillas: we like flour tortillas because they crisp up perfectly.
• Olive oil spray or cooking oil pan spray

see recipe card for quantities.

Why we love this recipe

The beans add the protein and texture that we crave, while the combination of the cheeses hold it all together perfectly. Add some fresh vegetables and some spicy peppers and you have an authentic vegetarian meal that even meat lovers will like!

How to make quesadillas

1. In a small saucepan, add beans and carrots and ½ C water. Dice Chipotle peppers and add to beans.
2. Cook over medium for 10 minutes stirring occasionally.
3. Using a large sauté pan, lightly spray one side of tortilla and place oil side down in pan.
4. Split bean mix, cheeses, spinach and cilantro in half and place half of beans on tortilla and top with both cheeses, cilantro and spinach.
5. Cook over medium heat until browned and cheese is melted. About 3-5 minutes.
6. Cut lime into wedge and squeeze juice over spinach.
7. Fold tortilla in half and remove from pan.
8. Repeat with second tortillia.
9. Cut into wedges and serve with salsa, sour cream or your favorite sides.

Variations

• Less Spicy: reduce the amount of chipotle pepper by half (or more). Don't omit it completely or you will lose the smoky flavor.
• Reduced Carbs: use corn tortillas reduced carb whole wheat tortillas. Just keep in mind that these do not crisp up as nicely as flour tortillas.
• Add Meat: for a heartier quesadilla, add grilled chicken, pulled pork, or shredded beef

Top tip

For a refreshing addition, serve Black Bean Quesadillas with a pitcher of Coronaritas or Pink Margaritas!

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in microwave or in a sauté pan.

Print

Related recipes