Black Bean Quesadillas make the easiest, mouthwatering weeknight dinner! Crispy tortillas full of black beans, corn, the best seasonings and gooey melted cheese!
Black Bean Quesadillas:
One of our family favorite go-to weeknight dinner recipes! These are really perfect for a busy night, or if you want something hot and delicious but you want it really fast! These quesadillas take about 20-30 minutes total at most and the filling is so flavor packed! I love that the filling uses things I almost always have on hand like canned corn and beans! The seasoning is super simple too, just salt, cumin, chili powder, garlic, and onion! I love adding diced tomatoes to these because it's nice and fresh but you can always leave them out. I know not everyone is into tomatoes! I like to make ahead someMango Salsa, or HomemadeSalsa Verde, or a big bowl ofGuacamoleto go along with these. If you are looking for something a little different for dipping, try the Spicy Green Goddess Dip from our CornBlack Bean Taquitos! It's so fresh and amazing!
Black Bean Quesadilla Recipe Notes and Tips:
- This is a meatless dinner but you can easily add any meat you want! I suggest trying some Crockpot Taco Meat, or our Tex-Mex version of Machaca, or even some Spicy Chicken Tinga! These are all great options because they are made in the slow cooker or instant pot so it keeps dinner simple. If you don't feel like doing these, then simple shredded rotisserie chicken will do just as well.
- The seasonings, black beans, and corn cook together to create the filling for this recipe, and you can make it ahead! If you want to save time just make the filling as directed and keep in the fridge for up to 3 days. Then, just assemble the quesadillas when you're ready.
- You can use any kind of cheese you want here! I love to use freshly shredded cheese, and while it does melt the best, bagged cheese does work just fine for this recipe. We love using Monterrey Jack, but Pepper Jack or Cheddar or a Mexican blend cheese are all great.
- 我爱用黄油黄油这些quesadill做饭as in, and I find that salted butter is best if possible! That buttery-crisp goodness is out of this world! If you don't have salted butter, you can lightly salt the outside of the quesadilla when the come out of the pan. If you don't want to use butter, non-stick spray of any kind is also fine.
Black Bean Quesadillas
- 1TablespoonOlive Oil
- 1Jalapeñoseeded and finely diced
- ½teaspoonGarlic Powder
- ½teaspoonOnion Powder
- ½teaspoonChili Powder
- 115 Ounce Can Black Beans, Drained and Rinsed
- 115 Ounce Can Corn, Drained
- 1Roma tomatoseeded and diced
- 4Large Flour Tortillas
- 2 ½CupsShredded CheeseDivided
Add the olive oil to the pan and let it heat over medium heat.
Add the jalapeño, salt, cumin, garlic powder, onion powder and chili powder to the pan.
Stir and cook for 2-3 minutes or until the spices become fragrant.
Add the beans, corn and tomato and stir and cook for another 4-5 minutes or until the tomatoes have softened a bit.
Remove the pan from the heat and set aside.
Heat a large skillet over medium heat and spray with non-stick spray or add a thin slice of butter to the pan to melt.
Add a tortilla to the pan and sprinkle a handful of cheese on half of the tortilla then add ¼ of the bean mix and spread it out and sprinkle another handful of cheese on top.
Fold the tortilla half over and let the quesadilla cook for 2-3 minutes on each side or until it turns a light golden color.
Remove the quesadilla from the pan and let it cool on a cooling rack so that it doesn’t get soggy.
Repeat the cooking process with the remaining quesadillas.
Serve with your favorite toppings such as salsa, sour cream, avocado and freshly chopped cilantro.