Black Bean Quesadillas
Updated Jun 26, 2025
This black bean quesadilla is really easy to make with taco-seasoned black beans sautéed with onions inside a flour tortilla with shredded cheese!
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Black Bean Quesadillas Are so good!
Black bean quesadillas are one of those meals I make when I want something warm and filling but don’t want to deal with raw meat or a pile of dishes. I usually have everything on hand already: some tortillas, a can of beans, a little cheese, and that’s all I need.
It’s simple, yeah, but the flavor holds up. To make the black bean filling, I’ll mash the beans a bit with taco seasoning so they stick together better, and once that cheese melts and the tortilla gets crispy, it’s so good!
Happy Cooking!
– Yumna
Black Bean Quesadillas Ingredients
- Tortillas: I use small flour tortillas. You can use large ones, just cut them into quarters once cooked.
- Beans: Use drained and rinsed black beans or 1 can of refried beans as an alternative.
- Onion: Any variety will do; yellow, white or red.
- Jalapeño: Swap for ¼ cup diced bell pepper if you want it less spicy.
- Taco seasoning: Use your favorite brand, or you can make your own taco seasoning you prefer.
- Shredded cheese: I use a Mexican cheese blend, but you can use cheddar or a Tex Mex blend.
How to Make Black Bean Quesadillas
Black Bean Quesadilla Recipe
This black bean quesadilla is really easy to make with taco-seasoned black beans sautéed with onions inside a flour tortilla with shredded cheese!
Video
Ingredients
- 3 tablespoons olive oil divided
- ½ small onion chopped
- 1 small jalapeño chopped
- 1 (15-ounce) can black beans rinsed and drained
- 1 tablespoon taco seasoning
- ¼ teaspoon salt
- 1 cup shredded Mexican cheese blend
- 4 small flour tortillas 8-inch size
Instructions
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the onions and jalapeño peppers and cook until soft and translucent, about 3-4 minutes.
- Add the black beans, taco seasoning and salt, and cook until warmed through, mashing the beans with the back of a spatula, for 2 more minutes.
- Wipe the skillet clean, heat 1 tablespoon oil over medium-high heat. Place the tortillas on a flat surface. Add 1 /4 of the black bean mixture on each tortilla and spread into an even layer, then sprinkle the cheese on top of the bean mixture. Fold the tortillas in half.
- Place two of the folded tortillas on the heated skillet and cook until the crust is crispy and the cheese has melted, about 3 minutes per side. Repeat with the remaining 1 tablespoon oil and remaining 2 tortillas.
- Serve with salsa and/or sour cream, if desired.
Equipment
Notes
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. Reheat them in the oven or toaster oven, but they won’t be as good as fresh out of the grill pan.
Freezing Instructions: You can also freeze the cheese quesadillas, but I recommend freezing before cooking. Lay them flat on a baking sheet until firm. Then transfer to a freezer bag or airtight container for up to 2 months. You can cook them from frozen by placing them on the heated skillet and cooking for 2-3 minutes per side until heated through.
Nutrition
Serving: 1quesadilla, Calories: 389kcal, Carbohydrates: 35g, Protein: 16g, Fat: 21g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 27mg, Sodium: 996mg, Potassium: 418mg, Fiber: 9g, Sugar: 2g, Vitamin A: 285IU, Vitamin C: 8mg, Calcium: 269mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Make ahead option: To meal prep this, make the filling in advance. After the beans have been mashed, cool them down then mix with the cheese. Store in the fridge in an airtight container for up to 4 days. Just assemble, then cook as directed.
- Don’t overfill the tortillas: A thin layer of beans and cheese is all you need. Too much filling will make this difficult to cook and flip.
- If you are short on time, bake in the oven: Preheat the oven to 400˚F. Brush the quesadillas on both sides with oil. Lay on a rimmed sheet pan and bake for 8 to 10 minutes.
Serving Ideas
- Serve with an easy Homemade Salsa
- Top with a some of my Simple Guacamole
- Pair with a side of my Taco Pasta Salad
Comments
Very delicious and super easy
Thank you, Angela!
I made these today and they are sooooo delicious! They’re perfect for a weekend brunch – shukran 🙂
That’s perfect! Yay!!
Wow, so easy and delicious. Thank you for making the recipe so easy to follow depending on portions! Also, the video makes it so helpful. I’m a visual learner and you nailed this recipe!!!
Thank you so much! I’m glad to hear that you found it helpful!
Awesome for the Super Bowl. Wish I saw this recipe a bit sooner.
Easy & fun to make