Aggie's Kitchen

Black Bean Quesadillas

Quesadillas are pretty much my go to meal on nights when I don’t feel like cooking much. They are easy, and easy to adjust to please everyone. My kids like theirs with just cheese, my husband likes some sort of meat in his and I love mine just like this…beans, a little veg and cheese, and lots of cilantro.

I recently came across this super simple recipe on epicurious.com and I have been craving them ever since. When I made them I served them up alongside a deconstructed salad of romaine, salsa, tomatoes, and sour cream and it was perfect. You can easily please anyone who would like a little meat in their meal by adding in some leftover shredded chicken with the bean mixture before cooking.

For those of you celebrating Lent, this would be a great meal to serve up on your meatless Fridays.

Enjoy!

Print Recipe

Black Bean Quesadillas

Ingredients:

  • 1 can black beans, rinsed and drained
  • 1 8 oz block monterey jack or cheddar cheese, shredded (or use pre-shredded bag of taco cheese)
  • 1 cup chopped cilantro, roughly chopped
  • 1 white onion, chopped
  • 8 flour tortillas

For serving:

  • shredded romaine lettuce
  • chopped tomatoes
  • salsa
  • hot sauce
  • sour cream

Directions:

  1. In a bowl, combine beans, cheese, cilantro and onion. Set aside.
  2. Place tortilla in heated non stick skillet sprayed with non stick spray. Spoon mixture evenly over half of tortilla and fold remaining half over mixture. Lightly press down using your spatula. Cook for a few minutes until bottom of tortilla is golden brown, then carefully flip and cook for a few more minutes until tortilla is golden brown and cheese is melted.
  3. Cut into 3 or 4 wedges and serve quesadillas with salsa, salad and spanish rice.

Recipe from epicurious.com

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37 comments on “Black Bean Quesadillas”

  1. Delicious. This is the sort of thing I love to have for lunch… or when it’s just me for dinner! I love to add goat cheese & mango in there too!

  2. Looks delicious! I love all the melty cheese. You could also add some thick slices of portabella mushrooms to add a “meaty” texture!
    – Brittany

  3. That looks great- like a yummy, restaurant quality meal! I love black beans in quesadillas….and really all Mexican food!

  4. Black bean quesadillas are my favourite whether I make them myself or have them at my favourite restaurant.

  5. This sounds excellent. So cheesy!

  6. Quesadillas are great and yes, definitely easy! Yours look delicious!

  7. What a great meatless option. i love that you added beans, it makes them much more of a meal than cheese quesadillas!

  8. This IS a great meatless option! Love all of the cheese, too – fabulous!

  9. Perfect option for Lent or any time of year!

  10. We just had quesadillas last night! I love that they’re a fast, tasty way to satisfy everyone’s taste. I should have added black beans to mine, too!

  11. Your quesadillas look delicious. Black beans are not readily available here in sydney so I always have to substitute.

  12. Aggie, this looks so good…I need to bookmark this!

  13. These look great! My kids would love them too!

  14. Love this quesadilla, so healthy and beautifully caramelized on the outside. Fantastic as a meal, snack or nibbles. This may be dinner tonight! 😉

  15. Your pictures have me drooling. Now I have a craving too.

  16. I’m IN LOVE with quesadillas of any kind. These look so good!

  17. yum! saw a similar recipe on another blog today but with pineapple too! Now i’m craving quesadillas!

  18. Hi Aggie-These look amazing! I would eat mine the way you like yours and now I know what to make tomorrow for dinner!!Thank you for your sweet words and support:)xxoo

  19. One of my favorite meals!

  20. I love quesadillas, and these look delicious!

  21. These look great, Aggie! I could eat Mexican food every day. I usually make quesadillas, tacos or enchiladas every week. I just can’t get enough.

  22. Aggie, I love those meals where it can be versatile to suit each family member’s taste. Tonight I think I’m going to do a big salad with tofu for me and chicken for my hubby and daughter on the grill. How did your tilapia come out?

  23. I love versatile recipes like this. I could sub any ingredient yet it would be delish. Thanks for sharing Aggie 🙂

  24. These look insanely good. I’m definitely craving Mexican food now!!

  25. I love these kinds of meals that come together quickly! And you can always omit or add what you like. YUM.

  26. Aggie, this is simply amazing, never thought of this one. thanks for the recipe!

  27. These looks so incredibly tasty! Wish I could have a bite.

  28. I know what I’m making for dinner next week. A great meatless meal and I love how simple and quick it is. Thanks for sharing and the inspiration.

  29. hi aggie…. great recipe tastes beautiful and i cooked for my wife!!! (denise that goes to spinning with you)

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  31. I put the beanzes!

  32. Nice quick student-friendly recipe here. One issue though- the tortilla always ends up a bit on the crispy side when I do them. Any tips on avoiding this?

    • Are you cooking them in a skillet? Maybe try a lower heat? I try to keep an eye on mine if I don’t want them to get too crispy, and remove them as soon as I see the cheese starting to melt. Good luck!!

  33. Fixed these tonight for dinner & they were soooo good.

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