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Black Bean and Pepper Jack Quesadillas

The cheesy, crunchy, melt-in-your-mouth goodness of a quesadilla with spicy and creamy toppings — what’s not to love?
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 300kcal


  • 1 tsp canola grapeseed or olive oil
  • 1 red onion diced
  • 1 poblano pepper diced
  • 1 red bell pepper diced
  • 1/2-1 cup frozen corn kernels
  • 1 jalapeño seeded and diced
  • 3 cloves garlic minced
  • 4 oz pepper jack cheese shredded
  • 15 oz can refried black beans
  • Taco seasoning
  • 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, jalapeno 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.


Inspired by, but significantly modified from this Cooking Light Recipe


Calories: 300kcal | Carbohydrates: 40g | Protein: 10g | Fat: 12g | Sodium: 789mg | Fiber: 9g