We love Mexican flavours – the exciting, vibrant heat popping with lime and chilli never fails, and these tasty black bean quesadillas make a delicious easy dinner.
This recipe is a very quick (ready in 15 minutes!) and easy one (not counting the flipping of the quesadillas, which can be quite nerve racking…!) and makes a fantastic treat. It’s vegetarian, but the black beans are meaty enough to keep even the most demanding carnivores happy.
I’ve never met a child who doesn’t like quesadillas, so they make a great kid friendly meal too.
Why You’ll Love This Recipe
- Quick On the table in about 15 minutes.
- Easy Everything mixed in one bowl, then pan-fried to golden perfection.
- Vegetarian (and protein-packed) Black beans make it hearty and filling.
- Customisable Change up the veg, cheese or spice levels to suit your taste.
- Family-friendly Perfect for getting everyone around the table.
They’re crisp on the outside, melty in the middle and full of smoky, spicy goodness – everything a weeknight dinner should be!
Ingredients, Substitutions and Variations
- Black beans – black beans are the base for this recipe. You’ll want tinned black beans in water – or, alternatively, soak and cook dried ones.
- Red peppers – red bell peppers add some delicious sweetness to this recipe. You could also use yellow ones.
- Spring onions – or use a small white or yellow onion.
- Cumin, oregano and chilli flakes – these make a great spice mix for the black bean quesadillas. You could also add half a teaspoon of smoked paprika.
- Grated cheddar – grated mozzarella would also work.
- Tortilla wraps – you can use white or whole meal. I used white.
- Olive oil – or vegetable oil.
- Avocados– optional, for the avocado dip.
- Mint – fresh mint is best.
- Lime juice – or lemon juice.
- Pumpkin seeds – optional.
Top Tips
- Making the filling For perfect quesadillas, you’re going to want to squash the black beans a little so that everything gets well combined. This will mix the cheese with the rest of the ingredients so that the filling keeps together when you cook it.
- Flipping the quesadillas The easiest way to flip quesadillas is to slip a fish slice beneath the bottom tortilla wrap, put your other hand over the top and lift and flip in one fluid movement.
- To serve Make this into a proper Mexican feast by serving alongside my nachos and dips!
The Minty Avocado Dip
This dip is ridiculously easy and really lifts the quesadillas.
To make it:
- Mash together two ripe avocados with a handful of chopped mint, a squeeze of lime juice and a sprinkle of pumpkin seeds.
- It’s chunky, fresh, and a bit unexpected – the mint makes it especially lovely.
You could also serve with sour cream, salsa or your favourite hot sauce if you fancy mixing things up.
FAQs
Yes – mix the filling up to 2 days ahead and keep it covered in the fridge. Assemble and cook just before serving.
Yes! Brush lightly with oil and bake at 200°C for about 10 minutes per side.
Absolutely. Use vegan cheese or skip the cheese and add a spoonful of mashed avocado to the filling for creaminess.
Black Bean Quesadillas with Minty Avocado Dip
Ingredients
- 400 grams black beans tinned
- 2 red peppers
- 3 spring onions
- ½ teaspoon cumin
- ½ teaspoon oregano
- 1 teaspoon chilli flakes
- 100 grams cheddar grated
- 4 tortilla wraps
- 1 tablespoon olive oil
- 2 avocados
- 5 grams mint leaves fresh
- 1 tablespoon lime juice
- 10 grams pumpkin seeds
Instructions
- Chop the red peppers and spring onions as small as you can, then put into a bowl with the black beans, cumin, oregano, chilli flakes and cheese. Get you hands in there and scrunch into a paste, making sure it’s all well combined and the beans are squashed. Season with salt and pepper.
- Chop the avocados (simply run your knife around the avocado and pull apart, remove the stone and slice the flesh. The skin should peel away easily) and put into a bowl with the chopped mint, lime juice and pumpkin seeds. Use a fork to press and combine into a chunky mix.
- Spread the black bean mixture over 2 of the tortillas. Place the other two tortillas on top, like sandwiches.
- Heat the oil in a frying pan and cook the quesadillas one by one – for about 4 minutes on each side, until beautifully golden. Drain on kitchen paper when they have been cooked.
- Slice and serve with the avocado dip on the side. Enjoy!
Notes
Variations
- Add extra vegetables: Sweetcorn, courgettes, mushrooms or spinach work beautifully.
- Make it spicier: Add fresh chopped chilli or a drizzle of hot sauce.
- Add meat: Throw in some leftover roast chicken or cooked chorizo for a non-vegetarian version.
- Different cheese: Try feta, Monterey Jack or even crumbled goat’s cheese for a twist.
- Vegan option: Use dairy-free cheese or skip it altogether and add extra mashed beans.
Storage & Reheating
- Fridge: Store leftovers for up to 3 days in an airtight container.
- Reheat: Toast or pan-fry until hot and crisp again. Avoid microwaving – it’ll make them soggy.
- Freezer: Not ideal, as the tortillas lose their texture once thawed.
These black bean quesadillas were surprisingly flavorful! No one missed the meat and it was a perfect budget friendly option for dinner.
Quick, easy and super tasty quesadilla recipe, we loved them! I plan on making them for Cinco de Mayo too! Thanks so much!
Yum, made these for lunch, and we did not miss the meat at all! Easy and delicious!
I love how tasty these look. And how easy the process is, too. Such a great recipe!
All time favorite quesadillas with black beans. Looks so delicious. Thanks for sharing.