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 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 baking spray
How to Put These Quesadillas Together
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 tortilla over into a half moon shape, pressing down gently.
- Pan fry and fry 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 warm and the cheese melted (and, bonus, if any cheese happens to sneak out, no worries. Those bits get all crispy and delish! All that’s left to do is cut 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 faves).
Tip: Though it doesn’t melt well, crumbled queso fresco adds lots of flavour. It would be a lovely addition here. Can’t find that? Try feta instead!
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 warmed through.
Heat oven to 375 degrees Fahrenheit and place quesadillas on a sheet pan. Cook about 10 minutes or until heated through.
Pan on Stove-top
My favourite way to reheat quesadillas is to place in a pan on medium low-medium heat until warmed 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 guys! 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…or, if you’re like me, home in cozy pants watching the latest on Netflix, 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 = 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. Looking for homemade? Try tomato salsa (from BBC Good Food).
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 diametre. If you use a different size, the quantity of quesadillas you yield could vary.
Like This Vegetarian Quesadillas? You May Enjoy These Too
- Black Bean Dip – Made in about 10 minutes, this slightly smoky, totally delicious, bean dip is sure to be a hit at any get together!
- Spinach Artichoke Dip – Your favourite spinach artichoke dip baked up in a cast iron skillets with buns. Such a fun presentation and so delicious!
- Mediterranean White Bean Dip – Garlicky, fresh and just straight up delicious! Enjoy with your favourite chips or veggie sticks.
Hope you love this easy quesadilla recipe as much as we do!
Until next time, take care and chit chat again soon,
Make this bean quesadilla recipe? That’s awesome! Love it if you left a comment below. Many thanks!
Black Bean Quesadillas (with cheese and corn)
- 19 ounce can unsalted black beans , rinsed and drained (about 2 cups)
- 2 teaspoons taco seasoning (or to taste)
- 1/2 teaspoon chipotle powder or smoked paprika
- 1/2 cup fresh corn kernels (or thawed/drained frozen corn or drained canned corn)
- 1/3 cup red onion , peeled and minced
- 6 ounces jalapeno monterey jack cheese (about 1.5 cups)
- 1/3 cup salsa
- 1/2 lime , juiced
- 2 to 3 tablespoons fresh cilantro , chopped
- 3 teaspoons olive oil or baking spray (approximately)
- 6 flour tortillas (about 7 to 8 inches in diametre each)
- Place beans in a bowl and smash just a tad with a potato masher (leaving most beans whole while just a little mashed). Combine beans with remaining ingredients (except cheese), stirring to combine.
- Distribute half of cheese over half of each tortilla.
- Then, distribute the filling over top of cheese. Top with remaining cheese. Fold over so you have a half moon shape.
- Heat some oil (about 1 teaspoon) in a non stick pan on medium low to medium heat.
- Once hot, add quesadillas (2 at a time). Cook about 2 to 3 minutes on each side or until golden brown on the outside and cheese has melted. Watch that they don't burn, because they can cook quickly.
- Remove cooked quesadillas from pan and lay to one side. Continue to cook remaining quesadillas (replacing oil in pan, as necessary).
- Cut each tortilla in half and serve with your favourite sauces/garnish. Enjoy!
- 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 = 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 another good melting cheese instead of monterey jack, like cheddar, pizza mozzarella, gouda (or a combo of your faves).
- Wanna have vegan quesadillas? Opt for your fave vegan cheese instead of dairy cheese.
- 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 7-8 inches in diametre. If you use a different size, the quantity of quesadillas you yield could vary.