Vegetarian Black Bean Quesadillas

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I make these easy, crispy, satisfying black bean quesadillas all the time. They’re stuffed with creamy avocados, protein-packed black beans, gooey cheese, spicy poblanos, and little bites of sweet mango. They come together in 30 minutes, which makes them one of my favorite quick weeknight meals.

I enjoy making these avocado quesadillas at home because they’re so simple to whip up, and I can customize each one based on who I am cooking for. There’s nothing better than biting into a cheesy Mexican quesadilla with all the fixings and seasoned perfectly. It’s also a super easy weeknight meal for the family! I enjoy this avocado quesadilla just as much as my other Mexican favorites, like my vegan black bean quesadillas and Mexican Black Bean Soup.

I know you might be questioning the idea of adding mango to the quesadillas, but let me tell you it’s honestly so good! You won’t believe how much that subtle sweetness takes them to the next level. So, let’s get started so you can make these yummy black bean quesadillas.

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🥘 Ingredients

I make my vegetarian black bean quesadillas with simple ingredients. Here are what I use:

Tortillas: I use whole wheat tortillas for my quesadillas, but sprouted wheat, spelt, or corn tortillas would work just as well.

Avocado: The key to this dish is using fresh creamy Hass avocados.

Cheese: I use a Mexican shredded cheese blend, but you can use any shredded cheese you prefer.

Filling: I like poblano peppers, black beans, onions, and mango because they add a perfect mix of sweet and savory that really takes my quesadillas to the next level.

Spices: I season my avocado quesadillas with just dried oregano, salt, and pepper, simple but flavorful!

🔪 How To Make

Here are the simple step by step instructions I follow every time I make these healthy veggie quesadillas.

Saute The Onions, Spices and Peppers: I heat oil in a large nonstick skillet over medium-high heat, then add the onion, oregano, salt, pepper, and poblano. I sauté everything for about five minutes, until the onion is tender.

Add the Rest of the Quesadilla Filling: I add the mango, avocado, and beans to the skillet and cook for a few minutes on low heat until everything is heated through.

Assemble: I take one tortilla and spread about 3/4 cup of the bean and veggie mixture over ½ of it. Then I sprinkle 2 tablespoons of cheese on top of the filling.

Prep for Cooking on the Stovetop: I fold the tortilla in half and warm a large skillet on the stovetop, then give it a light spray with olive oil cooking spray.

I usually go with one of two cooking methods: either on the stovetop or in the oven.

To Cook On The Stovetop: I spray a large skillet with cooking spray and heat it over medium. I place the quesadilla in the pan and cook each side until it’s lightly browned, a few minutes per side. This method is super easy and perfect when I’m just making a few quesadillas to order.

If I’m making a big batch for a family or a party, I like to cook them all at once under the broiler.

To Cook in the Oven: I preheat my broiler and assemble all the quesadillas on a large baking sheet coated with cooking spray. I give the tops a light spray too, then place them under the broiler on the top rack. I broil them for about five minutes, until the cheese melts and the tops turn a nice golden brown.

Serve and Enjoy: I like to cut my quesadillas into triangles and serve them warm with green onions, avocado, salsa, or any of my favorite toppings.

📖Variations

I love this quesadilla recipe just as it is, but it’s also easy to switch things up depending on what I have in the fridge. Here are a few of my favorite variations to try next time I make them.

With corn: I like to mix some corn into the quesadilla filling. It can be fresh, frozen, roasted, or even canned, and I usually add about 1/4 – 1/2 cup to the mixture.

Try different cheeses: I like to use a variety of cheeses in my quesadillas. I usually go for reduced-fat Mexican cheese, but cheddar, pepper jack, Colby jack, or even mozzarella all work really well too.

Use different peppers: If I don’t have poblano peppers, I’ll use jalapeños, Anaheim, regular bell peppers, or even canned chiles.

🍽 Serving Suggestions

I love serving these quesadillas warm, cut into triangles, with a few simple toppings. A sprinkle of fresh cilantro, some sliced green onions, or a dollop of salsa really elevates the flavors. I also like pairing them with my healthy guacamole, or my vegan sour cream. 

For a refreshing touch, I love serving them with my avocado cucumber tomato salad or a fruit side like my Mexican fruit salad. So yum and great to include fruits and veggies to your kids diet!

🧊 Storage Directions

Refrigeration: I let the quesadillas cool completely before storing them in an airtight container in the fridge. They keep for up to 2 days, and I reheat them in a skillet or oven to keep the texture right.

Freezing: I avoid freezing quesadillas with avocado since it can become mushy. I freeze the bean and veggie filling separately in airtight containers or freezer bags for up to 2 months and always thaw it before assembling and cooking the quesadillas fresh.

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