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 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.
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!
Black Bean Quesadillas
15 minute black bean quesadillas with red peppers, spring onions and cheese, served with a minty avocado dip.
Ingredients
- 400 grams tin of black beans
- 2 red peppers
- 3 spring onions
- ½ teaspoon cumin
- ½ teaspoon oregano
- 1 teaspoon chilli flakes
- 100 grams grated cheddar
- 4 tortilla wraps
- 1 tablespoon olive oil
- 2 avocados
- 5 grams Fresh mint
- 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!
Nutrition
Calories: 1027kcalCarbohydrates: 92gProtein: 36gFat: 62gSaturated Fat: 17gPolyunsaturated Fat: 8gMonounsaturated Fat: 31gTrans Fat: 0.01gCholesterol: 50mgSodium: 1577mgPotassium: 2103mgFiber: 33gSugar: 9gVitamin A: 5130IUVitamin C: 184mgCalcium: 582mgIron: 9mg
Tried this recipe?Let us know how it was!
More Mexican style recipes to enjoy:
- The Best Nachos and Dips
- Tomato, Red Pepper and Coriander Soup with Nachos
- Slow Cooker Pulled Chicken Burritos
- Roasted Vegetable Quesadillas
- 4 Hour Slow Cooked Beef Chilli
- Smoky Halloumi Fajitas
- Chilli Pie
- Chickpea and Courgette Vegetarian Chilli
- 15 Minute Pork and Pineapple Tacos
- Smoky Pork and Black Bean Tacos
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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.