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Hearty Black Bean Quesadillas Recipe

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4.2 from 14 reviews

These Hearty Black Bean Quesadillas are a quick and flavorful vegetarian meal featuring a delicious blend of black beans, corn, red onion, garlic, fresh cilantro, and shredded cheddar cheese, seasoned perfectly with taco spices. Ready in just 15 minutes, they're crispy on the outside and melty on the inside, making them a satisfying dish for lunch, dinner, or a snack.

Ingredients

Filling

  • 1 15oz. can black beans, drained
  • 1 cup frozen corn
  • 1/2 cup red onion, finely diced
  • 1 clove garlic, minced
  • 1/4 bunch fresh cilantro (about ½ cup chopped)
  • 2 cups shredded cheddar cheese
  • 1 batch taco seasoning (see notes)

Quesadillas

  • 10 flour tortillas (7-inch diameter)

Instructions

  1. Prepare the Filling: Drain the black beans thoroughly and place them in a large mixing bowl. Add the frozen corn directly to the bowl without thawing to keep a nice texture.
  2. Chop Aromatics and Herbs: Finely dice the red onion, mince the garlic clove, and roughly chop the fresh cilantro. These fresh ingredients will provide vibrant flavor and freshness to the quesadilla filling.
  3. Combine Ingredients: Add the diced onion, minced garlic, chopped cilantro, shredded cheddar cheese, and taco seasoning to the bowl containing the black beans and corn. Stir everything together well so the filling is evenly mixed and all the ingredients are coated with the seasoning.
  4. Assemble and Cook Quesadillas: Lay out a flour tortilla and spoon about half a cup of the filling onto one half of the tortilla. Fold the tortilla over to enclose the filling. Heat a skillet over medium heat and cook each quesadilla on both sides until they are golden brown and crispy, and the cheese inside has melted. This usually takes a few minutes per side. Once cooked, cut each quesadilla into triangles to serve.
  5. Freeze for Later: To freeze quesadillas, place the filled but uncooked quesadillas in a stack separated by parchment paper to prevent sticking. Store them together in a freezer bag and freeze for up to three months. When ready to eat, you can reheat them in the microwave for a soft texture or cook them gently in a skillet over low heat to fully thaw and melt the filling without burning the outside.

Notes

  • For homemade taco seasoning, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and black pepper to taste.
  • Frozen corn does not need to be thawed before mixing; it will cook sufficiently on the skillet.
  • Use medium heat to ensure the quesadilla crisps without burning and allows the cheese to melt fully.
  • Leftover quesadillas can be stored in the fridge for up to 3 days or frozen for extended storage.
  • To make this recipe vegan, substitute cheddar cheese with a dairy-free alternative.

Find it online: https://dishcooks.com/hearty-black-bean-quesadillas-recipe/