Vegetarian Black Beans Quesadillas

avocado quesadillas with poblanos mangos and black beans stacked on a wooden cutting board

5 from 5 votes

Vegetarian Black Beans Quesadillas

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.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 348.2kcal

Author: Anjali Shah

Equipment

Ingredients

1 teaspoon extra virgin olive oil
1 cup red onion diced
½ teaspoon dried oregano
½ teaspoon salt
⅛ teaspoon ground black pepper
2 poblano peppers seeded and chopped
1 15oz can black beans, rinsed and drained
1 fresh mango diced
⅓ cup cubed peeled avocado
4 Whole wheat tortillas
½ cup Mexican shredded cheese
olive oil cooking spray

Instructions

Heat oil in a large nonstick skillet over medium-high heat. Add onion, oregano, salt, pepper, and poblano, and sauté 5 minutes or until onion is tender.
Add mango, avocado and beans; cook a few minutes on low heat until thoroughly heated.
Take one tortilla, and arrange about 3/4 cup of the bean/veggie mixture on half of the tortilla. Sprinkle 2 Tbsp cheese over the bean mixture.
Fold the tortilla in half and warm a large skillet on the stove top. Spray the skillet with olive oil cooking spray.
To Cook On The Stovetop: Spray a large skillet with cooking spray and heat over medium heat. Place the quesadilla in the pan, and cook it on either side until it is lightly browned (a few minutes on each side). This method is super easy, and perfect if you're just making a few quesadillas to order.
To Cook in the Oven: Preheat your broiler. Assemble all the quesadillas, place them on a large baking sheet coated with cooking spray. Spray the tops of the quesadillas with cooking spray, and place them under the broiler (in most kitchens this is the top rack of your oven). Broil for 5 minutes or until cheese melts and the tops are nice and golden brown.
Cut your quesadillas into triangles, serve warm with green onions, avocado, salsa or your favorite toppings!

Video

https://youtu.be/3lrZtwMB6_o

Notes

My #1 Secret Tip for this recipe is to wait to put the avocado quesadillas together until right before you plan to eat them. Avocado is soft and creamy, and when it sits inside a tortilla for too long, the texture changes and the tortilla can get a little soggy.
Keep it flexible: I add the ingredients I enjoy and leave out anything I am not in the mood for. It helps me make a quesadilla that fits whatever my family wants that day.
Control the heat: I cook the quesadillas over medium to low heat so the cheese melts slowly and the tortilla does not brown too quickly. This keeps everything warm and soft inside.
Watch the color: I keep an eye on the tortillas and take them off the pan once they are golden brown. That color tells me they are ready to enjoy with a nice melted center.

Nutrition