Vegetarian Black Bean Quesadillas
This Vegetarian Black Bean Quesadillas Recipe is perfect for a quick and easy lunch or dinner. Made with canned black beans, fresh bell peppers, and shredded cheese, these quesadillas are packed with protein and fiber, making them both nutritious and incredibly flavorful.
- Ready in under 30 minutes: Weekday dinners should be quick, easy, and satisfying. This vegetarian black bean quesadilla recipe checks all the boxes, providing a hassle-free meal ready to serve in under 30 minutes. Packed with vegetables and bold flavours, it’s the ideal recipe for busy evenings.
- Versatile: While these quesadillas are vegetarian-friendly, you can easily swap out black beans for chicken or your favourite protein. Add ingredients like corn, refried beans, or different types of cheese to pack it with more flavour.
- Pantry staples: These quesadillas are a lifesaver when you’re looking for an affordable meal. Made with canned black beans, onions, and bell peppers which are ingredients many of us already have on hand, making it an easy way to turn pantry staples into a delicious, protein and fibre-packed dish.
Ingredients
- Oil – Choose a high smoke point oil like extra virgin olive oil or avocado oil.
- Onions – Red onions are my favorite for their sweetness and vibrant color, but white or yellow onions work just as well.
- Bell Peppers – Use a variety of colorful bell peppers for added crunch and natural sweetness.
- Black beans – One can of black beans, rinsed and drained, is all you need for a protein-packed filling.
- Seasonings – This recipe uses salt, white pepper, ground coriander, paprika, dried parsley, garlic powder, and onion powder. Feel free to customize the seasoning blend to suit your taste.
- Tortillas – Medium-sized soft tortillas are ideal, but you can also use tortilla wraps or soft taco shells. If you’re feeling adventurous, try making homemade tortillas.
- Cheese – A mix of shredded cheddar and mozzarella works beautifully, but feel free to experiment with your favorite cheese blends.
Step By Step Instructions
Step 1: Prepare the Ingredients. Rinse and drain a can of black beans, then set them aside. Thinly slice onions, red bell peppers, and green bell peppers to prepare for cooking.
Step 2: Cook the Vegetables and Beans. Heat some oil in a pan over medium heat. Add the sliced onions and bell peppers, cooking them until softened and slightly caramelized. Then add the black beans and all the seasonings. Reduce the heat to medium-low and stir until the beans and vegetables are well coated. Let everything cook together until the beans are heated through.
Step 3: Assemble the Quesadillas. Lay a tortilla flat and sprinkle a thin layer of cheese on one half. Spoon a generous portion of the black bean mixture on top of the cheese, then sprinkle more cheese over the filling. Fold the tortilla in half and gently pat down to enclose the filling.
Step 4: Cook and Serve. Heat a cast iron or non-stick frying pan over medium to low heat. Place the folded tortilla in the pan and cook until both sides are golden brown and crispy. Repeat with the remaining tortillas. Serve the quesadillas warm with sour cream, guacamole, or mint chutney for dipping.
Recipe Variations
Protein – Swap out the black bean for shredded or grilled chicken, or any protein of choice.
Vegetables – Add corn, mushrooms, spinach, jalapeños or sweet potato.
Condiments – Salsa, sour cream, pico de gallo or guacamole.
More Vegetarian Recipes To Try
Vegetarian Black Bean Quesadillas FAQ
Can the filling be prepared ahead of time?
Yes! Cook the filling and place it in a container once it has cooled. When ready to use, heat the filling in the microwave and assemble the quesadillas.
How should I reheat quesadillas?
Pop the quesadillas in the air fryer, microwave or toaster to reheat.
Can I freeze the quesadillas?
Assemble the quesadillas and wrap them individually in parchment or wax paper. Place them in a zip lock bag and freeze for up to 3 months.
If you try this recipe, please leave a star rating below! Don’t forget to follow me on Instagram and Pinterest for all the latest recipes by Sweet and Seasoned.
Vegetarian Black Bean Quesadillas
Ingredients
- 1 can black beans (19 oz)
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon white pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried parsley
- 10 medium tortillas
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
Instructions
- Step 1: Prepare the Ingredients. Rinse and drain a can of black beans, then set them aside. Thinly slice onions, red bell peppers, and green bell peppers to prepare for cooking.1 can black beans (19 oz), 1 medium onion,, 1 red bell pepper,, 1 green bell pepper, sliced
- Step 2: Cook the Vegetables and Beans. Heat some oil in a pan over medium heat. Add the sliced onions and bell peppers, cooking them until softened and slightly caramelized. Then add the black beans and all the seasonings. Reduce the heat to medium-low and stir until the beans and vegetables are well coated. Let everything cook together until the beans are heated through.1 tablespoon olive oil, 1/2 teaspoon salt or to taste, 1/2 teaspoon ground coriander, 1/2 teaspoon paprika, 1/4 teaspoon white pepper, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon dried parsley
- Step 3: Assemble the Quesadillas. Lay a tortilla flat and sprinkle a thin layer of cheese on one half. Spoon a generous portion of the black bean mixture on the cheese, then sprinkle more cheese over the filling. Fold the tortilla in half and gently pat down to enclose the filling.10 medium tortillas, 1 cup mozzarella cheese,, 1 cup cheddar cheese,
- Step 4: Cook and Serve. Heat a cast iron or non-stick frying pan over medium to low heat. Place the folded tortilla in the pan and cook until both sides are golden brown and crispy. Repeat with the remaining tortillas. Serve the quesadillas warm with sour cream, guacamole, or mint chutney for dipping.
Leave a Reply