Flavor packed and hearty, these Vegetarian Quesadillas made with black beans are a delicious and easy to make crowd pleaser. Whether you follow a vegetarian diet, or looking for ways to cut your budget, adding these quesadillas to your recipe rotation is a must!
One of the best parts of making quesadillas is the adaptability and variety of ingredients you can play with. You’ll never get tired of the same old flavors if you mix and match fresh, frozen, or canned veggies.
In this black bean quesadilla recipe, we use both fresh and canned ingredients to maximize the crave worthy power of this quick meal.
How to Make Quesadillas
This is a super simple meal to whip up for lunch or dinner. All the work is in the prep and once you get through that, it’s smooth sailing.
First, you’ll want to make your salsa cruda, or pico de gallo, and allow it to marinate. To make: chop the tomatoes and remove the seeds, finely chop the onions, and mince the jalapenos. Squeeze juice of half the lime and add salt and pepper to taste. Set aside to marinate while you make the rest of the quesadilla.
To make a quesadilla, you just need to follow the instruction below and let your oven do the rest. Once the inside filling is complete, all you need to do is add cheese and watch it melt into rich, gooey, goodness.
- Cubanelle peppers
- Sliced baby portabella mushrooms
- Black beans
- Pickled Jalapenos
Feel free to go wild with this dish and give it a life of it’s own time and time again. If vegetarian isn’t your concern, this is a perfect canvas to add marinated steak or shrimp.
If you’re keeping the vegetarian theme, swap out or add veggies to your liking. Adding sauteed onions, charred corn, and fresh avocado. They will all elevate this recipe to the next level and will give each ingredient a moment to shine.
The best way to manage your food budget is to use what you already have on hand, whether fresh canned or frozen. So take a look in your fridge, freezer or pantry and I bet you’ll have everything you already need.
Vegetarian Quesadilla Recipe
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Vegetarian Black Bean Quesadilla Recipe
- 1 15 oz Black Beans low or no salt added
- 1 large cubanelle pepper
- 1.5 C sliced portobello mushrooms
- 4 flour tortillas
- 1 cup shredded pepper jack cheese
- 1 large tomato
- ¼ c chopped onion
- 1 tablespoon sliced pickled jalapeno
- 1 lime
- 4 tablespoons sour cream
- 1/4 tablespoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon onion powder
For the Salsa Cruda
- chop tomatoes and remove seeds, finely chop onions, and mince jalapenos. Squeeze juice of half the lime and add salt and pepper to taste. Combine in a small bowl, mix well, and set aside to allow the flavors to marry. Stir occasionally.
For the Quesadilla
- Preheat oven to 350 degrees
- In a medium sauce pan, add black beans, with the liquid, on medium high heat. Add salt and pepper to taste along with chili powder, onion powder, paprika, cumin and garlic powder.
- Bring beans to a slow boil and drop to low heat. Mash beans with a fork or a potato masher and allow to thicken on low heat until creamy.
- While beans cook, add 1 tsp butter to a sautee pan on medium heat with the peppers and mushrooms. Season lightly with salt and pepper. Sautee until softened, approximately 10 minutes.
- Once peppers and mushrooms are cooked, place tortillas on a lined baking sheet and layer the beans on top of the entire tortilla. Then, evenly distribute the peppers and mushrooms on top of the black beans. Top with a generous pile of shredded pepper jack cheese. Complete with adding a tortilla to the top of each and place in the oven for 3-5 minutes, or until cheese is melted.
- Remove carefully from oven and slice into quarters. Garnish with the salsa cruda and a dollop of sour cream. Serve immediately and enjoy!