Black Bean Quesadillas with Pepper Jack Cheese
Super tasty, crispy, easy, black bean quesadillas are filled with gooey cheese, hearty black beans, sweet peppers and corn, spicy jalapeño and pepper jack cheese. These bean and cheese quesadillas are filling and satisfying, and are perfect for the whole family!
Servings: 4 servings
- 1 tsp olive oil and olive oil cooking spray
- 1 red onion diced
- 1 poblano pepper diced
- 1 red bell pepper diced
- 1 cup frozen corn kernels
- 1 jalapeño seeded and diced
- 3 cloves garlic minced
- 4 oz pepper jack cheese shredded
- 1 15oz can refried black beans
- 2 tsp Taco seasoning more or less to taste
- 1 tsp ground cumin
- 1 tsp chili powder
- salt to taste
- 4 whole wheat flour tortillas 120-150 calories per tortilla with at least 4g fiber
Heat a pot or a large pan over medium heat. Add the oil, onion, bell pepper, poblano pepper, corn, jalapeño and garlic. Saute until cooked through – about 5 minutes.
Heat the refried beans in a small pot, add taco seasoning to flavor the beans (to taste)
Once the veggies have cooked, add the cumin, chili powder and salt to taste.
Meanwhile, grate the pepper jack cheese and set aside.
Assemble your quesadilla and get ready to cook it! First, take your tortilla and slather half of it with the refried black bean mixture (about 1/4 cup per tortilla). Top it with the veggies (1/4 the veggie mixture). And then top it with the cheese (1 oz per quesadilla).
Fold the quesadilla in half. Spray a large pan with the olive oil cooking spray, and let the quesadilla cook until it’s brown and crispy. Flip it to cook the other side and continue cooking until the cheese has melted and both sides are crisp.
Cut into slices, serve with salsa, guacamole or 2% Greek Yogurt.
Top Tips For Making The Best Black Bean Quesadillas
Inspired by, but significantly modified from this Cooking Light Recipe
- Remember to add the spices after the veggies have cooked so you don’t burn the spices on the pan.
- When cooking the quesadillas, I recommend using olive oil cooking spray instead of olive oil itself - that way your tortillas won't soak up too much oil and get greasy.
- Let the quesadillas cool slightly before slicing, that way the toppings will hold together inside (if you cut them too quickly after cooking, all the toppings will ooze out of the quesadillas!). Additionally, you want to wait for the quesadillas to cool before adding toppings (so the toppings don't melt from the heat of the tortillas!)
- To make this easy quesadilla recipe gluten free, use gluten-free tortillas (I love almond flour or cassava tortillas the best! Gluten free corn tortillas would work well too).
Serving: 1quesadilla | Calories: 396kcal | Carbohydrates: 52g | Protein: 19g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 785mg | Potassium: 554mg | Fiber: 12g | Sugar: 7g