Name: Black Bean and Cheese Quesadillas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 4 large flour tortillas; 1 can (15 oz) black beans, drained and rinsed; 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend); 1/2 cup diced bell pepper (optional); 2 green onions, sliced; 1 tsp ground cumin; 1 tsp chili powder; Salt and pepper to taste; 1-2 tbsp butter or oil for cooking; Optional toppings: salsa, sour cream, guacamole, chopped cilantro

I make these Black Bean and Cheese Quesadillas when I want something quick, filling, and packed with flavor. They come together in just minutes with simple pantry ingredients, and I always love how crispy the tortillas turn out with that perfectly melted, gooey cheese inside.

Why You’ll Love This Recipe

I love this recipe because it is fast and requires very little prep work. I can have it ready in about 15 minutes from start to finish.

Also I appreciate how budget-friendly it is since I use canned black beans and basic spices that I usually already have in my kitchen.

I enjoy how customizable it is and sometimes I add jalapeños for heat or switch between cheddar and Monterey Jack depending on what I have.

I like that it works perfectly for lunch, dinner, or even a hearty snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large flour tortillas
1 can (15 oz) black beans, drained and rinsed
1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
½ cup diced bell pepper (optional)
2 green onions, sliced
1 tsp ground cumin
1 tsp chili powder
salt and pepper to taste
butter or oil for cooking
optional toppings: salsa, sour cream, guacamole, chopped cilantro

Directions

I start by preparing the filling. In a bowl, I mix the black beans, diced bell pepper, green onions, cumin, chili powder, salt, and pepper until everything is well combined.

Next, I heat a large skillet over medium heat. I place one tortilla in the skillet and sprinkle half of the shredded cheese evenly over it. I spread half of the black bean mixture on top of the cheese, then add the remaining cheese and place another tortilla on top.

Then I cook the quesadilla for about 3 to 4 minutes, until the bottom tortilla turns golden and the cheese begins to melt. I carefully flip it and cook for another 3 to 4 minutes until both sides are golden and the cheese is fully melted.

I remove it from the skillet, slice it into wedges, and serve it with my favorite toppings.

Servings and timing

This recipe serves 2 to 3 people.

I usually need about 5 minutes for prep time and 10 minutes for cooking, making the total time approximately 15 minutes.

Variations

I sometimes brush the tortillas lightly with butter or oil before cooking to make them extra crispy.

When I want more heat, I add chopped jalapeños or a splash of hot sauce to the filling.

If I need a gluten-free option, I use corn tortillas. I handle them carefully since they can break more easily than flour tortillas.

I also like adding cooked corn, diced tomatoes, or even a handful of fresh spinach for extra flavor and texture.

Storage/Reheating

I store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.

When reheating, I prefer using a skillet over medium heat to bring back the crispiness. I heat each side for a few minutes until warmed through. If I am in a hurry, I use the microwave, but I know the tortilla will be softer.

Related Recipes:

Decadent Strawberry Cheesecake Quesadillas

FAQs

Can I make these quesadillas ahead of time?

I can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. When I am ready to eat, I assemble and cook the quesadillas fresh for the best texture.

Can I use a different type of bean?

I sometimes swap black beans for pinto beans or even refried beans. I just make sure to adjust the seasoning to taste.

What is the best cheese to use?

I like using cheddar or Monterey Jack because they melt well. A Mexican-style blend also works great in this recipe.

How do I keep the quesadillas from getting soggy?

I avoid overfilling them and make sure to cook them over medium heat so the tortillas crisp up while the cheese melts evenly.

Can I freeze these quesadillas?

I can freeze cooked quesadillas by wrapping them tightly and storing them in a freezer-safe container for up to 2 months. I reheat them in a skillet or oven for the best texture.

Conclusion

I find these black bean and cheese quesadillas to be one of the easiest and most satisfying meals I can make in a short amount of time. I love how simple the ingredients are and how flexible the recipe is. Whenever I need something comforting, quick, and flavorful, this is one of my go-to recipes.

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