Black Bean Veggie Quesadilla Recipe

Introduction

Black Bean Veggie Quesadillas are a quick and delicious meal perfect for any time of day. With a flavorful mix of black beans, cheese, and bell peppers, they’re satisfying and easy to make.

Ingredients

• Tortillas (4 large)
• 1 cup black beans, drained and rinsed
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 bell pepper, thinly sliced

Instructions

1. Step 1: Lay a tortilla flat and evenly spread black beans, bell pepper slices, and shredded cheese on half of the tortilla.
2. Step 2: Fold the tortilla over to cover the filling. Heat a skillet over medium heat and cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown.

Tips & Variations

• For extra flavor, add a pinch of cumin or chili powder to the black beans before assembling.
• Swap bell peppers with sautéed onions or mushrooms for a different veggie twist.
• Use whole wheat or corn tortillas to suit your preference.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat to keep the tortilla crisp, or microwave briefly for convenience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned black beans for this recipe?

Yes, canned black beans work perfectly. Just be sure to drain and rinse them well before using.

What cheese type works best for quesadillas?

Cheddar, Monterey Jack, or a Mexican cheese blend melt well and add great flavor, making them ideal choices for quesadillas.

Black Bean Veggie Quesadilla Recipe

Print Recipe

★★★★★

4.5 from 93 reviews

A quick and delicious Black Bean Veggie Quesadilla loaded with creamy melted cheese, hearty black beans, and colorful bell peppers, perfect for a wholesome lunch or snack.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 2 quesadillas (4 servings) 1x
• Category: Lunch
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tortillas

• 4 large flour tortillas

Filling

• 1 cup canned black beans, drained and rinsed
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 cup diced bell peppers (red, green, or yellow)

Instructions

1. Prepare the filling: In a bowl, combine the rinsed black beans and diced bell peppers. Mix well to distribute the ingredients evenly.
2. Assemble the quesadilla: Place one tortilla on a clean surface. Spread half of the black bean and bell pepper mixture evenly over the tortilla, then sprinkle with half of the shredded cheese. Top with another tortilla to form a sandwich.
3. Cook the quesadilla: Heat a non-stick skillet over medium heat. Carefully place the assembled quesadilla in the skillet. Cook for about 3-4 minutes on one side until the tortilla is golden brown and crispy.
4. Flip and melt cheese: Using a spatula, carefully flip the quesadilla and cook for another 3-4 minutes on the other side until the cheese inside has melted and the tortilla is nicely browned.
5. Serve: Remove the quesadilla from the skillet and let it cool for a minute. Cut into wedges and serve warm with salsa or sour cream if desired.

Notes

• You can add spices like cumin or chili powder to the filling for extra flavor.
• For a healthier option, use whole wheat tortillas and reduced-fat cheese.
• Vegetables like onions or corn can be added to the filling for more variety.

Keywords: black bean quesadilla, veggie quesadilla, easy quesadilla recipe, vegetarian lunch, quick Mexican food