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Home » Recipes » Appetizers

Black Bean Quesadilla

Modified: Dec 17, 2024 · Published: Jan 18, 2020 by Keith · This post may contain affiliate links · 9 Comments

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Jump to Recipe·Print Recipe·5 from 4 reviews

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.

stacked quesadillas with hand picking one up

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

ingredients for black bean quesadillas on white countertop
  • 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.

sliced quesadillas on black serving platter with limes, cilantro, fork

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!

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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.
stack of black bean quesadillas on black platter

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
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stack of quesadillas on black platter, with hand grabbing one

Black Bean Quesadilla recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Print Recipe

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

  • Total Time: 25 minutes
  • Yield: 2 Quesadillas 1x

Ingredients

Scale
  • 1 16 oz can black beans (drained)
  • 4 Chipotle peppers
  • ½ C finely diced carrots
  • 1 C fresh spinach
  • ½ C cilantro
  • ½ C cojito fresco cheese
  • ½ C shredded cheddar cheese
  • 2 limes
  • 2 12 inch flour tortillias
  • pan spray

Instructions

  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.

Notes

If you prefer your quesadillas less spicy, use half the amount of chipotles before adding to beans.

  • Author: Superman Cooks
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Entrée
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 quesadilla
  • Calories: 485
  • Sugar: 3.7 g
  • Sodium: 651 mg
  • Fat: 10.3 g
  • Carbohydrates: 78.3 g
  • Protein: 20.3 g
  • Cholesterol: 26.9 mg

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Comments

  1. Lynn Strype says

    April 10, 2020 at 5:27 pm

    my chorizo quesadillas don't look as amazing as this. this is definitely something my family would love and im excited to try.

    Reply
  2. Lynn Strype says

    April 10, 2020 at 5:29 pm

    My chorizo quesadillas don't look as amazing as this. Definitely something my family would love and Im excited to put my self to work on this.

    Reply
  3. Lynn Strype says

    April 10, 2020 at 5:31 pm

    My chorizo quesadillas don't look as amazing as this. Definitely something my family would love and Im excited to put my self to work on this. Black beans are a staple in most of my salads and salsa and im always looking for exciting lunch ideas.

    Reply
  4. Lynn Strype says

    April 10, 2020 at 5:33 pm

    Love!

    Reply
    • Jackie says

      April 11, 2020 at 11:08 am

      thanks so much Lynn!!

      Reply
  5. barb says

    September 26, 2020 at 4:45 pm

    This looks inviting! Can’t wait to try!

    Reply
  6. Mare Von Lindern says

    January 16, 2021 at 8:47 pm

    Is that correct? All that sodium is in there?

    Reply
  7. Mare Von Lindern says

    January 16, 2021 at 8:48 pm

    So much sodium? Is that correct?

    Reply
    • Keith says

      January 17, 2021 at 5:48 pm

      Thanks for catching that, i calculated too many beans. It is corrected.

      Reply

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