Black Bean Veggie Quesadilla

Black bean veggie quesadillas are loaded with seasoned black beans, colorful veggies, and melted cheese, grilled to crispy perfection for a quick, satisfying meal.

Print Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Mexican-Inspired

Servings 4 Quesadillas

Calories 320 kcal

Ingredients

1 cup cooked black beans rinsed and drained (canned works great)
1 cup diced bell peppers any color you love
1 small red onion thinly sliced
½ cup corn kernels fresh, frozen, or canned
1 cup shredded cheese cheddar, Monterey Jack, or a blend
4 whole-grain tortillas
1 tablespoon avocado oil or olive oil
1 teaspoon ground cumin
½ teaspoon chili powder optional, for a little kick
Salt and pepper to taste

Optional toppings:

Sliced avocado salsa, Greek yogurt, or chopped cilantro

Instructions

Sauté the Vegetables

Heat the avocado oil in a large skillet over medium heat. Add the diced bell peppers, red onion, and corn. Sauté for 4–5 minutes until the veggies are tender and slightly caramelized.
Stir in the black beans, cumin, chili powder (if using), salt, and pepper. Cook for another 2 minutes, then remove from heat.

Assemble the Quesadilla

Lay a tortilla flat on a clean surface. Sprinkle half of the shredded cheese on one side of the tortilla.
Spoon the black bean and veggie mixture evenly over the cheese. Top with the remaining cheese, then fold the tortilla in half.

Cook the Quesadilla

Wipe the skillet clean and heat it over medium heat. Place the folded quesadilla in the skillet and cook for 2–3 minutes per side, or until the tortilla is golden brown and the cheese is melted.

Slice and Serve

Transfer the quesadilla to a cutting board and let it cool slightly. Slice into wedges and serve with your favorite toppings like avocado, salsa, or a dollop of Greek yogurt.

Notes

Calories: 320 Kcal
Protein: 12g
Fat: 10g
Carbohydrates: 42g
Fiber: 8g
Sugar: 3g

Keyword Black Bean Veggie Quesadilla