Black bean quesadillas
Crisp tortillas filled with black beans, pepper and cheese, with a flexible filling you can adjust.
Serving illustration.
Crisp tortillas filled with black beans, pepper and cheese, with a flexible filling you can adjust. This recipe serves two. Read the ingredient list and instructions before you begin, and use the serving selector if you want to make a larger batch.
A practical starting point
Drain the beans well and avoid overfilling. A drier filling makes the tortillas easier to turn and helps them crisp. Use the cheese amount as a starting point rather than a required brand.
Gather and measure the ingredients before heating the pan. Taste as you go, starting with a small amount of salt; canned ingredients and cheese vary in saltiness. The cooking time is a planning estimate, not a guarantee.
Simple swaps and serving ideas
Use the recipe as a flexible starting point. Change one ingredient at a time if you want to understand how it affects texture and flavor. Check ingredient labels for allergens, including wheat and milk, and select suitable alternatives when needed.
Serve freshly prepared. If you are saving food, follow the linked CDC guidance on refrigeration and reheating. The serving multiplier changes quantities only; a larger batch may require a larger pan or cooking in batches.
Black bean quesadillas
Prep and cooking times are estimates.
Makes 4 folded quesadillas · 2 per person
Ingredients
How to make it
- Soften the vegetablesWarm half the oil in a large skillet over medium heat. Add the finely diced onion and bell pepper. Cook for about 4–5 minutes, stirring often, until softened. If they start to brown too quickly, lower the heat.
- Season the beansAdd the drained beans and cumin. Stir for about 2 minutes until hot. Mash roughly half the beans with the back of a fork so the filling holds together, then transfer the filling to a bowl.
- Fill and foldLay the tortillas flat. Divide the cheese and bean filling evenly between them, spreading it over one half of each tortilla and leaving a small border. Fold the empty half over the filling and press gently. The base recipe makes 4 folded quesadillas, or 2 per person; when increasing servings, use the updated tortilla quantity in the ingredient list.
- Toast both sidesCarefully wipe the skillet with a paper towel held in tongs if bits of filling remain. Brush with some of the remaining oil and heat over medium-low. Add only as many folded tortillas as fit in a single layer. Cook for about 2–3 minutes per side, turning with a wide spatula, until both sides are golden and the cheese has melted. Use the remaining oil for later batches. Lower the heat if the outside browns before the filling is hot.
- Slice and serveTransfer to a cutting board and let stand for about 1 minute. Cut each folded quesadilla into wedges and serve with lime. Take care: the melted cheese and filling will be hot. Timing is approximate and depends on your stove, tortilla size and batch size.
Make it work for you
Drain the beans well and avoid overfilling. A drier filling makes the tortillas easier to turn and helps them crisp. Use the cheese amount as a starting point rather than a required brand.
Sources & editorial notes
Follow ingredient labels and the cooking guidance below. Food-safety references are listed for further reading.
Read our editorial policy
