Black Bean Cheesy Quesadilla (Printable)

Quick, cheesy quesadilla loaded with black beans, peppers, and melted cheddar and Monterey Jack cheeses.

# What You Need:

→ Vegetables

01 - 1 small red onion, finely chopped
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)

→ Beans & Cheese

06 - 1 (15 oz) can black beans, rinsed and drained
07 - 1 ½ cups shredded cheddar cheese
08 - 1 cup shredded Monterey Jack cheese

→ Tortillas & Seasonings

09 - 4 large flour tortillas (10-inch)
10 - 1 teaspoon ground cumin
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon chili powder
13 - Salt and black pepper, to taste
14 - 2 tablespoons olive oil

→ To Serve (Optional)

15 - Fresh cilantro, chopped
16 - Sour cream
17 - Salsa or pico de gallo
18 - Lime wedges

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and cook for 2 minutes until softened.
02 - Add diced bell peppers, jalapeño, and minced garlic to the skillet. Cook for 3-4 minutes until tender.
03 - Stir in rinsed black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 2 minutes, then remove from heat.
04 - Place one tortilla flat on a surface. Evenly sprinkle one quarter of cheddar and Monterey Jack cheeses over half the tortilla. Top with one quarter of the bean and vegetable mixture. Fold the tortilla over to cover the filling. Repeat with remaining tortillas and filling.
05 - Wipe out the skillet, add ½ tablespoon olive oil, and heat over medium heat.
06 - Place each prepared quesadilla in the skillet. Cook for 2-3 minutes per side until golden brown and cheese is melted.
07 - Cut quesadillas into wedges. Serve hot with optional cilantro, sour cream, salsa, and lime wedges.

# Expert Suggestions:

01 -
  • Ready in 25 minutes flat, which means you can feed yourself without ordering out.
  • Naturally vegetarian but so satisfying that nobody notices what's missing.
  • The sweet pepper and spice ratio just works, no tweaking needed.
02 -
  • Don't skip the rinsing and draining step for canned beans—the liquid makes the filling soupy and the cheese won't hold everything together the way you want it to.
  • Medium heat is your friend here; turn it up and the tortilla burns before the cheese melts, turn it down and you end up with a pale, soggy disappointment.
03 -
  • If your tortillas are fresh and pliable, they'll fold without cracking; if they've been sitting in the pantry for weeks, warm them in a dry skillet for a few seconds before assembly so they cooperate with you instead of fighting you.
  • Don't let the filling cool completely before assembling—warm filling melts the cheese from the inside out, creating a better texture than trying to melt room-temperature cheese from the outside in.
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