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Black Bean Quesadillas recipe

Black Bean Quesadillas recipe

  • Recipes
  • Dish type
  • Starters
  • Starters with cheese

Topped with salsa and soured cream, these quesadillas are always a hit. when I have extra time, I add chopped onion, black olives and green chillies to the beans.

108 people made this

IngredientsServes: 5

  • 2 (400g) tins black beans, rinsed and drained
  • 400g salsa, divided
  • 10 flour tortillas
  • 275g grated Cheddar cheese
  • 5 tablespoons soured cream

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. In a bowl, mash the beans; add 1/2 of the salsa. Place five tortillas on ungreased baking trays; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas.
  2. Bake at 180 C / Gas 4 for 15-18 minutes or until crisp and heated through. Cut into wedges. Serve with soured cream and remaining salsa.

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Reviews & ratingsAverage global rating:(99)

Reviews in English (77)

by ALITSTER

Very good. I added taco seasoning because I found the bean mixture a little bland. Or maybe the salsa I used was just bland. Or maybe I'm just bland. Who knows.-18 Dec 2006

by SunnyByrd

Nice and easy! I've been making quesadillas for years and it never occurred to me to bake them (slow learner!). I threw the beans and salsa in the food processor and added some seasoning to them. I found that baking the quesadillas at 400 for 15 minutes gave them the crispiness I was looking for. Thanks!-19 Jun 2009

by BroncosFan

These were great! I halved the recipe (which I shouldn't have). If you warm the beans a bit, they are very easy to mash. I added the salsa to taste, plus added chili powder. To make these crispier, bake at 400 degrees for about 10 minutes. They were a hit with everyone in the family.-05 Oct 2009


Cheesy Chipotle Black Bean Quesadillas

These crispy quesadillas are loaded with melty cheese and a duo of saucy black beans and caramelized onion, which get deliciously smoky heat from chipotle chile paste. We’re balancing out the bold flavors with a sour cream dipper and a unique side that combines tender sautéed carrots with crisp radishes.
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Grate the cheddar on the large side of a box grater. Peel the carrots quarter lengthwise, then cut crosswise into 1-inch pieces. Halve the radishes lengthwise, then thinly slice crosswise. Place in a large bowl.

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the drained beans, 1/2 cup of water (carefully, as the liquid may splatter), and as much of the chile paste as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until thoroughly combined and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot pieces season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until lightly browned and softened. Transfer to the bowl of sliced radishes. Drizzle with olive oil and season with salt and pepper toss to combine. Wipe out the pan.

Place the tortillas on a work surface. Top one half of each tortilla with the grated cheddar and cooked filling season with salt and pepper. Fold the tortillas in half over the filling. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. When cool enough to handle, carefully halve each quesadilla.

Meanwhile, season the sour cream with salt and pepper. Serve the cooked quesadillas with the finished carrots and seasoned sour cream on the side. Garnish the carrots with the cotija. Enjoy!

Tips from Home Chefs

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Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Grate the cheddar on the large side of a box grater. Peel the carrots quarter lengthwise, then cut crosswise into 1-inch pieces. Halve the radishes lengthwise, then thinly slice crosswise. Place in a large bowl.

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the drained beans, 1/2 cup of water (carefully, as the liquid may splatter), and as much of the chile paste as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until thoroughly combined and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot pieces season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until lightly browned and softened. Transfer to the bowl of sliced radishes. Drizzle with olive oil and season with salt and pepper toss to combine. Wipe out the pan.

Place the tortillas on a work surface. Top one half of each tortilla with the grated cheddar and cooked filling season with salt and pepper. Fold the tortillas in half over the filling. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. When cool enough to handle, carefully halve each quesadilla.

Meanwhile, season the sour cream with salt and pepper. Serve the cooked quesadillas with the finished carrots and seasoned sour cream on the side. Garnish the carrots with the cotija. Enjoy!


Comments (9)

My husband and I enjoyed this recipe and found it both tasty and filling. However, I doubt I would make it again because it is too much fuss and mess for a pretty simple meal. Three pots and pans were needed…one to cook the rice, one to heat the mash, and one to heat the actual quesadilla. The kitchen looked like I had just made Christmas dinner Lol. There has to be an easier way to make a healthy quesadilla.

I am thinking about making the filling … but then dehydrating the filling… to rehydrate for a quick quesadilla for camping…. probably would work for home also…. make a 4x batch, dehydrate… and store in jars until ready for a quick meal?

This did not disappoint! So delicious and flavorful. I added some smoked paprika which is my go-to seasoning when I’m making tacos or fajitas and I loved it!

Quesadilla’s are my all-time favorite and this recipe did not disappoint. I didn’t have jalapenos on hand but I swapped it with sweet peppers and it was so good!

A restaurant I used to work at had the most delicious sweet potato black bean quesadilla that got topped with a jicama slaw. This is the closest I’ve ever gotten to recreating it. I usually add a dash of cinnamon for that extra little something.

Two of my favorite things come together – delicious!

This dish is delicious, nutritious and so easy! I made it exactly as the recipe says, for I feel that is the only way you can review a recipe. Next time I will try adding tomatoes and red onions to get more veggies in and serve with more salsa on the side. Definitely going into my rotation! I will also double it so I have something quick in the fridge to heat up. Tastes just as good warmed up in a bowl without the tortilla. Great healthy dish my whole family enjoyed! Thank you!

Make the whole batch and reheat throughout the week! So easy, affordable, and delicious.


Recipe Summary

  • 2 tablespoons olive oil
  • 1 cup sliced fresh mushrooms
  • ½ cup chopped onion
  • 1 cup rinsed and drained canned black beans
  • 2 tablespoons chopped fresh cilantro
  • 1 pinch salt and ground black pepper to taste
  • 2 whole wheat tortillas
  • ¾ cup shredded mozzarella cheese
  • 2 tablespoons lime juice (Optional)
  • ¼ cup salsa, or to taste (Optional)

Heat olive oil in a skillet over medium-high heat saute mushrooms and onions until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper saute until mushrooms and onions are lightly browned, 2 to 3 minutes more.

Place tortillas in a clean, dry skillet. Evenly distribute mushroom mixture onto 1 half of each tortilla. Top filling with mozzarella cheese and lime juice fold each tortilla over filling. Turn burner to medium heat and cook until quesadillas are browned and crispy, about 2 minutes per side. Cut into wedges and serve with salsa.


  • Beans
  • 1 cup (8oz) dried black beans, rinsed and picked over (or 2 x 15-ounce cans black beans, rinsed and drained)
  • 1 1/2 cups water (or 1 cup water if using canned beans)
  • 1/2 tsp salt
  • To serve
  • olive oil spray
  • 12 flour tortilla
  • 3 cups Mexican blend cheese, shredded
  • 2 cups tomato sauce
  1. Slow Cook: Add the beans, Southwest Fiesta blend, water, & salt to the cooker 2) Cover and cook on LOW: 8 - 9 hours or HIGH: 3 - 4hours. (If using cooked, canned beans reduce cook time on LOW to 3-4 hours or HIGH 2 hours 3) Spoon onto taco salad or use in chili, tortillas, buddha bowls & more. 4) ForQuesadillas: Heat a skillet on medium & spray with olive oil 1) place a tortilla into the skillet sprinkle 1/2 cup of cheese on top 1/2 cup of the cooked black beans & 1/3 cup of tomato sauce 2) top with a second tortilla and cook until cheese is melted on the underside (2 minutes) and flip onto the other side to cook for a further 2 minutes before serving.
  2. Pressure Cook: 1) Add the beans, Southwest Fiesta blend, water, & salt to the cooker 2) Secure the cooker lid, seal pressure valve cook on Manual/Pressure for 25 minutes. (If using cooked, canned beans reduce cook time to 6 minutes) 3) Allow to Natural Pressure Release 4) Spoon beans onto taco salad or use in chili, tortillas, buddha bowls & more. 5) For Quesadillas: Heat a skillet on medium & spray with olive oil 1) place a tortilla into the skillet sprinkle 1/2 cup of cheese on top 1/2 cup of the cooked black beans & 1/3 cup of tomato sauce 2) top with a second tortilla and cook until cheese is melted on the underside (2 minutes) and flip onto the other side to cook for a further 2 minutes before serving.

Suggestions: Toss into salads, use on baked nachos, and taco shells topped with sour cream, chopped onion and feta

Freezer Friendly: Portion, and fill freezer proof containers for 3 months.

Additional Recipes:

Tips on Beans:
1. cups ratio dried beans to liquid for cooking = 1:1.5
2. cups ratio dried beans to cans = 1:2


Black Bean Quesadillas

Serve with: Garden salad. Beans are packed with both soluble and insoluble fibre, which can help to keep your digestive system regular, regulate blood sugar, lower cholesterol and protect against some cancers.

Ingredients

  • 2 teaspoons vegetable oil
  • 1 onion
  • 1 sweet green pepper
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can black bean drained and rinsed
  • 1 cup salsa
  • 1/2 cup corn kernels
  • 4 large flour tortillas
  • 2 cups shredded Cheddar cheese
  • 1/2 cup sour cream light
  • 1/4 cup diced fresh jalapeño pepper optional
  • 1/4 cup diced pickled jalapeño pepper optional

Nutritional facts <b>Per serving:</b> about

  • Sodium 1201 mg
  • Protein 31 g
  • Calories 644.0
  • Total fat 28 g
  • Cholesterol 64 mg
  • Saturated fat 14 g
  • Total carbohydrate 70 g
  • Iron 39.0
  • Folate 79.0
  • Calcium 51.0
  • Vitamin A 31.0
  • Vitamin C 62.0

Method

In large nonstick skillet, heat oil over medium heat cook onion, green pepper, chili powder, cumin, salt and pepper until softened, about 8 minutes. Add black beans, salsa and corn cook, stirring often, until heated through, about 5 minutes. (Make-ahead: Let cool for 30 minutes refrigerate until chilled. Cover and refrigerate for up to 1 day.)

Evenly spoon bean mixture over half of each tortilla sprinkle with cheese. Fold uncovered half over top and press lightly. Place on large rimmed baking sheet bake in 425°F (220°C) oven, turning once, until golden, 10 to 15 minutes. Serve with sour cream, and jalape?eppers (if using).


  • 3/4 cup chunky salsa (or Pico De Gallo)
  • 1 can 15.5 ounce low-sodium black beans (drained and rinsed)
  • 2 cups shredded reduced-fat Colby & Monterey Jack cheese
  • 2 tablespoons fresh cilantro (finely chopped)
  • 4 8 inch flour tortillas
  • 1/2 teaspoon extra virgin olive oil

1. Using a small-hole strainer, drain liquid from salsa discard liquid.
2. Transfer leftover tomato mixture to a medium bowl.
3. Mix in black beans, cheese, and cilantro until combined.
4. Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each).
5. Fold tortillas in half.
6. Heat large griddle or skillet over medium-high heat.
7. Brush with oil.
8. Place filled tortillas on a griddle.
9. Cook, carefully flipping once, until tortillas are gold brown and crisp and cheese filling melts, about 5 minutes.
10. Cut quesadillas into wedges.


The ingredients needed to make black bean quesadillas are things you probably have in your pantry and fridge most of the time:

  • Tortillas (I like to use whole wheat - I've tried making them, but I never have any luck and they always break. )
  • Black Beans (bonus points if they are from your cooked and frozen bean stash)
  • Cheese (cheddar or jack)

I also like to add, but they are optional:

  • Another type of cheese (pepper jack, etc.)
  • Chopped onions or sliced green onions
  • Diced red peppers and/or jalapeño peppers

You can also choose to add shredded cooked chicken, turkey, or beef if you'd like, as well as other vegetables like the spinach I mentioned, tomatoes, mushrooms, etc.


Reviews

I loved the step-by-step simplicity of this recipe, and the quesadillas turned out exactly as I wished. Thanks so much for sharing this

Perfect for a weeknight meal. It was bland, so I added salt, red pepper flakes, pepper, minced jalapeno, which helped the flavor. So easy that the teens made their own once I made the filling. Make sure the pan is hot and oiled, and brushing or spraying oil on the up side while the down side cooks helped get a nice brown, crunchy sear.

These were tasty and simple to prepare. I think they would be better with more cheese.

Yes please! These were brilliantly easy to make and SO delicious! Be sure and not underfry the quesadilla as the crispness makes a great texture to an overall soft textured meal. The salsa cannot be skipped!

Wow! For such a simple recipe this was surprisingly tasty! Cut down on the cheese a little and added a dash of lime to the salsa - really quick and really good meal!

Extremely easy and tasty. I didn't have black beans in my pantry so I used Zatarian's Black Bean and Rice Mix and used a pannini press manually so things didn't get squished. Worked great and fast. We had ready made salsa.

Quick, easy, and tasty! I added rice and made more of a burrito, but was still good and yet filling!

This recipe was very good, cheap, and easy to make. I mixed the beans, cilantro and onion and let them sit together in the fridge to give it a little more flavor. Used a George Forman, so I did not have to flip and risk the beans coming out! Great with salsa and some hot sauce!

Outstanding and easy peasy. Made it with my cooking class (14 year olds) and there was not one failed recipe. The kids also really liked them, as did I!

this method got the best results.

Easy and delicious. I added rice into the bean mixture to fill out the quesadillas into a hearty meal.

Really enjoyed this recipe- easy to make and delicious. I changed the flavor profile so much (adding cipotle, adding green pepper, grating my own mix of extra sharp cheddar and monterey jack, sauteeing all the onion and pepper in the mix and leaving out the salsa, using whole wheat tortillas) so I took off one fork for not convincing me in the description of the recipe- but it was a fantastic starting point to create something we all loved.

One word - awesome! Simple and super fast. It took me a whopping 12 minutes to make from refrigerator to table.

What a nice surprise! We love black beans at my house. The nutritional value combined with a night off from meat is always welcomed for the ease of preparation as well as the value. I'm always looking for new ways to prepare one of our favorite ingredients. I came across this recipe when surfing for black beans and it was way too easy to be this delicious. Clipped some fresh cilantro from the garden, threw it all in a bowl and voila, we had a very hearty quesadilla that was a perfect Friday night dinner. We doubled the recipe and ate it again for lunch on Saturday. I felt the vegetable oil was unnecessary as I used a nonstick skillet. I also beefed up the onion which was delicious.

Super easy and tasty- kids loved it! I used a prepared salsa because I was in a rush. Served with gucamole and sour cream.

These were unbelievable! The black beans make it a great stand alone. I found this variation on it the other day that I also love: http://miapogeo.com/main/content/view/1039/4 568/

These are very easy and tasty, and one can easily add other ingredients according to taste, however, the simple recipe is fine as it is. I am making it again tonight as it's a Friday during Lent, but these quesadillas are also a healthy, penny-stretching meal any day of the week. I borrowed the idea of smashing the beans (cooked with onions), from the reviewer from Cherry Hill, as I am not crazy about the texture of beans and I wanted to avoid beans from falling out of the tortillas as others mentioned. That did the trick.

This is quite tasty, and super easy! Making the salsa is effortless. I have always just made quesadillas by throwing ingredients on a tortilla in a pan. I used chipotle cheddar and I think it made the quesadillas especially delicious!

Sounds like a great recipe, but 1 1/4 c of cilantro is a lot. How do you prep it? Do you eat the stems?? THey show prep time 10min.

I made these for my wife and we both absolutely loved it! The quesadillas were so delicious and very easy to make. The salsa on top was very refreshing and went great with the quesadillas. Will definetely make again.

These were so good, and everyone loved them. I have made them several times, sometimes without the tomato salsa. My husband loved the salsa, the kids could take it or leave it.

Wow . even my 7- year-old devoured these! I cut back a bit on beans as suggested, but using my Foreman grill probably made that step unnecessary (I didn't have to manually flip the buggers). This will become a staple in our house.

Simple and tasty. Iɽ cut back on the beans a bit though, they tend to make things a bit messy.

This recipe tasted delicious and it could not have been easier to make.

I used about 2/3rd of the cheese required in this recipe (as well as just a touch of cilantro) and added garlic and tomato. It is SO easy & fast. Delicous!


1 cup chopped onion
3 cups torn spinach
4 low-fat flour tortillas (8-inch size)
1 cup canned black beans, rinsed and drained
1 cup shredded reduced-fat cheddar cheese

Lightly grease a large, non-stick skillet and place over medium-high heat.

Add the onion and cook, stirring frequently, for 4 minutes or until soft.

Add the spinach and cook, stirring occasionally, for 1 minute or until the spinach wilts. Remove the spinach and onion from the pan. Wipe the liquid from the pan.

Re-grease the pan and place over medium-high heat. When hot, place one tortilla in the pan. Cook for one minute or until the tortilla is lightly browned.

Top half the tortilla with some of the spinach and onion mixture, black beans, and cheese. Fold the tortilla in half. Cook for 1 minute, then carefully flip the tortilla over and continue cooking until the cheese melts.