Easy Black Bean Quesadillas Recipe
These easy black bean quesadillas are one of those true weeknight heroes: fast, inexpensive, endlessly adaptable, and ridiculously satisfying. They're crispy on the outside, melty in the middle, protein-packed, and a guaranteed hit whether you're feeding kids, uni students, or hungry adults who want dinner now.
I make versions of these all the time - sometimes spicy, sometimes mild, sometimes loaded with veggies - and they never disappoint. For more Tex-Mex goodness, try my black bean burritos or these refried bean tacos next.
Ingredient Notes
Here are a few notes on the ingredients used in this recipe and potential substitutions - scroll down to the bottom of the page for the exact quantities.
- Black beans: A staple for vegetarian quesadillas because they're hearty, high-protein, and mash beautifully. Mashing about two-thirds helps bind the filling so it doesn't spill out when you cut them. Pinto beans are also great for a quesadilla!
- Tortilla wraps: Flour tortillas hold up best when crisped in the pan. Use medium or large, depending on how big you want your quesadillas.
- Scallions: Add fresh onion flavour without overpowering the filling. Red onion works too if you prefer, or pickled red onions for adding a little zing!
- Pickled jalapeños: Optional but highly recommended for heat and tang. Fresh jalapeños also work.
- Shredded cheese: A four-cheese Mexican blend melts the best, but cheddar, mozzarella, Monterey Jack, or a mix will totally work. Alternatively, just grate up some cheddar!
- Spices: Smoked paprika + cumin + garlic + onion salt create that classic Tex-Mex quesadilla flavour instantly.
- Creamy element (sour cream, yoghurt, or nacho cheese sauce): Helps bind the filling and makes each bite extra luscious. Greek yoghurt is great if you want more protein and a lower-calorie option.
- Oil: Just enough to crisp the tortillas to a golden crunch.
How to Make These Easy Black Bean Quesadillas
Here is a quick overview of making these black bean quesadillas - scroll down to the recipe card for the ingredients and instructions all in one place (and a printable version).
Step 1) Mix the Filling
Drain and rinse your black beans, then add them to a mixing bowl. Mash about ⅔ of them with a potato masher to create a scoopable base.
Add the spices, jalapeños (if using), scallions, cheese, and your creamy binder (sour cream/Greek yoghurt/nacho cheese sauce). Mix everything until fully combined.
Step 2) Assemble the Wraps
Lay your tortillas flat and spread the black bean filling over one half of each wrap. Fold over and press so the filling sticks.
Step 3) Cook
Heat the oil in a frying pan over medium heat. Cook each quesadilla for 1-2 minutes per side, or until golden brown and melty.
Slice into halves or thirds and serve with pico de gallo, guacamole, a creamy jalapeno sauce, salsa, lime wedges, or even chipotle mayo for dipping.
Chef's Tips / Cooking Hacks
I've been making versions of these black bean quesadillas for more years than I can count at this point - so here's a few chef's tips I've picked up along the way for perfect results every time!
- Don't overfill - a thin, even layer melts better and is easier to flip.
- Low-medium heat wins - too hot and your tortilla burns before the cheese melts.
- Add veg - sweetcorn, sautéed peppers, or spinach mix in beautifully and help pack out the quesadillas a little.
Storage
- Fridge: Store cooked quesadillas in an airtight container for up to 3 days. Reheat in a pan or air fryer for best crispiness.
- Freezer: Freeze assembled (uncooked) quesadillas with parchment between them. Cook from frozen in a pan or air fryer.
For best results, though, serve hot and fresh!
FAQs
Can I make these vegan?
Yes - use vegan cheese and dairy-free yogurt or a spoonful of vegan mayo.
What protein can I add?
Shredded tofu, veggie chicken, or leftover roasted vegetables pair well.
Are they spicy?
Only if you add jalapeños. Keep them mild for kids by leaving them out.
Can I bake them instead of frying?
Yes - 200C for 10-12 minutes, flipping once, works great.
Easy Black Bean Quesadillas
Ingredients
- 400 g tinned black beans drained and rinsed
- 4 tortilla wraps
- 2 scallions finely sliced
- 7 pickled jalapeno slices, diced (optional)
- 100 g shredded cheese (four cheese blend)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 0.5 teaspoon onion salt
- 0.5 teaspoon garlic powder
- 3 tablespoon sour cream Greek yogurt, or nacho cheese sauce
- 1 tablespoon oil
Method
- Drain and rinse your tinned black beans, then place them in a large mixing bowl. Use a potato masher to gently mash about ⅔'s of the black beans - this helps them stick together in the quesadillas and not just fall all over the place!400 g tinned black beans
- Add the seasonings, sliced jalapenos and scallions, cheese blend, and whatever "creamy" option you've gone for (yoghurt or cheese sauce).2 scallions, 7 pickled jalapeno slices, diced, 100 g shredded cheese, 1 teaspoon smoked paprika, 1 teaspoon cumin, 0.5 teaspoon onion salt, 0.5 teaspoon garlic powder, 3 tablespoon sour cream
- Mix the ingredients.
- Lay out your tortilla wraps and spread the black bean mixture over one half of each wrap.4 tortilla wraps
- Fold over the wraps and press down gently to stick the wraps to the filling.
- Heat the oil in a large frying pan, and fry each quesadilla for 1-2 minutes on each side or until golden and crispy.1 tablespoon oil
- Cut the quesadilla in half or thirds, and serve with your favorite additions (a fresh pico de gallo or guacamole to dip are two of our favorites!).
Nutrition
Notes
- Fridge: Store cooked quesadillas in an airtight container for up to 3 days. Reheat in a pan or air fryer for best crispiness.
- Freezer: Freeze assembled (uncooked) quesadillas with parchment between them. Cook from frozen in a pan or air fryer.
These are fabulous! i'm adding this recipe to my weekly menu. Thank you so much!!!
so glad you enjoyed them!
our fav quick and easy go to! thank you love them 🙂