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black bean quesadillas with corn and pepper jack cheese on a white plate
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5 from 5 votes

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 396kcal
Author: Anjali Shah

Ingredients

Instructions

  • 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.

Notes

Top Tips For Making The Best Black Bean Quesadillas
  • 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).
Inspired by, but significantly modified from this Cooking Light Recipe

Nutrition

Serving: 1quesadilla | Calories: 396kcal | Carbohydrates: 52g | Protein: 19g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 785mg | Potassium: 554mg | Fiber: 12g | Sugar: 7g