With plenty of black beans, fresh corn and spicy Monterey jack cheese, these black bean quesadillas come together in under 30 minutes and disappear fast! Delicious for dinner with a side salad or enjoy as game day eats with friends.
It’s no surprise that I love cheesy eats.
I’m pretty sure ‘cheese’ is my middle name.
Not a day goes by where I don’t have cheese.
And I have at least 5 varieties in our fridge at all times.
Heck, this year I even have a cheese advent calendar. No kidding.
So, when I combined spicy monterey jack cheese with yummy black beans, sweet corn and salsa to make these vegetarian quesadillas I knew I had a winner.
Just like my refried bean quesadillas, these black bean quesadillas don’t last long.
Ingredients for Black Bean Quesadillas
- Black beans (of course)
- Red onion
- Lime juice
- Taco seasoning (remember that homemade taco spice I shared the other day? It gets used here in these delicious veggie quesadillas!)
- Smoked paprika
- Monterey jack cheese
- Oil or cooking spray
How to Make Them
Full recipe details are in the recipe card below, but here are the basics to make black bean quesadillas:
- Rinse and drain beans (well) and place them in a bowl. Give ’em the tiniest mash so that most beans are whole, while some others are mashed.
- To beans, add remaining filling ingredients (aside from cheese).
- Mix to combine all that goodness!
- Pile on half of the shredded cheese onto one half of each tortilla.
- Evenly distribute black bean mixture over top of cheese.
- More cheese, please, over top.
- Fold over the tortilla so it’s a half-moon shape, pressing down gently.
- Pan fry the quesadillas in batches (I like to cook two at a time). The goal is to get the outside crispy, golden and delicious, while the inside to be heated through and the cheese melted (and, bonus, if any cheese happens to sneak out, no worries. Those bits get all crispy and delicious)!
- All that’s left to do is cut these delicious black bean quesadillas in half and enjoy!
Tip: Don’t put those quesadillas in the pan and leave ’em! They can burn fast! They take minutes on each side so just stick with it.
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What Type of Cheese Should I Use?
Opt for a good melting cheese and shred your own for optimal flavour and ooey gooey cheesiness.
Monterey Jack was used, but other yummy melting cheeses are cheddar, pizza mozzarella, Gouda, fontina or provolone (or use a combo of your favourites).
Tip: Though it doesn’t melt well, crumbled feta cheese adds lots of flavour. It would be a lovely addition here. Opt for your favourite vegetarian variety (if needed).
Can I Make These Vegan?
If you prefer vegan quesadillas, opt for your fave vegan cheese instead of dairy cheese.
Best Way To Reheat Quesadillas
Reheating leftovers is easy! Ways to reheat quesadillas are:
Place quesadillas on a microwave-safe plate and heat for 20 second intervals until they’re heated through.
Heat oven to 375 degrees Fahrenheit and place quesadillas on a sheet pan. Cook about 10 to 15 minutes or until heated through.
Pan on Stovetop
My favourite way to reheat quesadillas is to place in a pan over medium-low to medium heat until heated through. This yields the crispiest results. Watch ’em, though, because they can burn easily.
Make It A Meal!
These veggie quesadillas are super versatile! You can have as a meatless dinner as is or enjoy with a hearty salad (like this black bean and corn quinoa salad).
They work equally as well as part of some game day eats with friends. Throw in some homemade guacamole, sour cream or Greek yogurt and a pitcher of frozen strawberry mango margaritas and you’ve got yourself a real party. If you’re like me, a party means being home in cozy pants watching a movie, LOL.
Tips & Variations for Making These Black Bean Quesadillas
Opt for ‘unsalted’ black beans to better control the salt content in this recipe.
Whether it’s ‘unsalted’ or not, always rinse and drain your beans well. Wet beans equates to soggy quesadillas and that’s never a good thing!
Two teaspoons of taco seasoning was used, but you could use more if you like.
Fresh corn was used, but you could opt for frozen if that’s what you have on hand. I like to thaw for a little first, though.
Sub the red onion with milder green onion if you want. Alternatively, to tame the red onion, give ’em a little rinse under cold water and drain well.
Not a fan of cilantro? No worries! Simply omit. And if you do want some green colour, use parsley.
Use your favourite variety of salsa, keeping in mind that if you use a spicy version, for example, it will have an impact on how spicy these quesadillas are.
If you’re looking for other quesadilla fillings, sliced pickled peppers work great (just ensure they’re patted dry of excess moisture first). A little smear of adobo sauce is lovely too.
The flour tortillas that were used were about 7 to 8 inches in diameter. If you use a different size, the quantity of black bean quesadillas you yield could vary.
Like This Vegetarian Quesadillas? You May Enjoy These Too
Hope you love this easy quesadilla recipe as much as we do!
If you make this black bean quesadilla recipe, be sure to leave a comment below. Love to know how you enjoyed!
Black Bean Quesadillas (with cheese and corn)
- 19 ounce can of unsalted (or no salt added) black beans , rinsed and drained (about 2 cups)
- 2 teaspoons taco seasoning (or to taste)
- ½ teaspoon chipotle powder or smoked paprika
- ½ cup fresh corn kernels (or thawed and drained frozen corn or drained canned corn)
- ⅓ cup red onion , peeled and minced
- ⅓ cup salsa
- ½ lime , juiced
- 2 to 3 tablespoons fresh cilantro , chopped
- 6 ounces jalapeno Monterey Jack Cheese (or regular) , shredded (about 1.5 cups)
- 3 teaspoons olive oil (approximately)
- 6 flour tortillas (about 7 to 8 inches in diameter each)
- Guacamole, salsa, sour cream or Greek yogurt (to serve with, optional)
- Preheat your oven to 200 degrees Fahrenheit (that way you can keep your cooked quesadillas warm as you are cooking them in batches).
- To make black bean quesadillas, place beans in a bowl and smash just a tad with a potato masher (leaving most beans whole while just a little mashed).
- To beans, add taco seasoning, chipotle powder, corn kernels, red onion, salsa, lime juice and cilantro, stirring to combine.
- Distribute half of the cheese over half of each tortilla.
- Then, distribute the black bean filling over top of cheese. Top with remaining cheese. Fold over each tortilla so it's a half-moon shape.Note: The flour tortillas that were used were about 7 to 8 inches in diameter. If you use a different size, the quantity of quesadillas you yield could vary.
- To cook quesadillas, heat some oil (about 1 teaspoon) in a non-stick pan over medium-low to medium heat. Note: Cook the quesadillas in batches, two quesadillas at a time, adding more oil to the pan between batches.
- Place two quesadillas in the pan. Cook quesadillas for about 2 to 3 minutes on one side.
- Flip the quesadillas to the other side and continue to cook for another 2 to 3 minutes or until they're golden brown and crispy on the outside and the inside is heated through and the cheese is melted. Watch that they don't burn, because they can cook quickly.Note: You can place the cooked quesadillas onto a sheet pan in a preheated oven to keep warm while you are finishing cooking the remaining quesadillas.
- Repeat process for cooking remaining quesadillas.
- Once done, cut each quesadilla in half so you have 12 pieces and serve with your favourite sauces for dipping. Enjoy!Note: If you have any leftovers, properly store in an airtight container in the refrigerator and use within 3 to 4 days, reheating upon enjoying.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.