These Black Bean Quesadillas are packed with plant-based protein, veggies, and tons of flavor. Easy to make and surprisingly filling, you won’t miss the meat!
Make these quesadillas on the stovetop or in the air fryer—I’ve included instructions for both!
author’s note
A Quick Dinner That Everyone Loves!
Growing up, my mom made quesadillas all the time—and now I totally get it. They’re easy, tasty, and no one complains. But as I’ve gotten older, I’ve realized just how magical a really good quesadilla can be. It’s not just about cheese and a tortilla anymore. When you stuff them with the right mix of ingredients, quesadillas become one of the most satisfying meals ever—still kid-friendly, but way more filling and flavorful.
So today, I’m sharing one of my all-time favorite combos: black bean quesadillas. These are seriously the best. I can’t wait for you to try them!
Black Bean Quesadilla Ingredients
- Cheddar cheese: Sharp or extra-sharp Cheddar makes a big difference in flavor.
- Flour tortillas: I love TortillaLand unbaked tortillas—found in the fridge section near cheese. They turn soft and fresh when cooked and fold without cracking.
- Roasted red pepper strips: Use pre-roasted peppers in a jar to save time.
- Laughing Cow® Cheese: Try pepper-jack for a little heat or stick with original or light.
- Taco Seasoning: Store-bought packets vary in flavor. Homemade seasoning tastes better and is easy to make—check out my quick tip below.
How To Make Black Bean Quesadillas
Here are a few tips for this Black Bean Quesadillas recipe:
- Spray or brush oil on both sides of the quesadilla to help it brown and crisp evenly.
- I use and love this Air Fryer. Since models vary, you may need to adjust the timing slightly. Once preheated, it cooks second batches faster.
- If air frying, use toothpicks in the corners to keep the tortilla down. You may still need to press it down when flipping to help it stick.
Variations
Black Bean Quesadilla Variation Ideas
- Make sweet potato black bean quesadilla by adding in a cooked, diced sweet potato. (Directions for how to do this in this recipe post: Air Fryer Sweet Potato & Black Bean Egg Rolls.)
- Not a fan of cilantro? Add 1-2 tablespoons of fresh lime juice instead.
- Don’t love red peppers? Replace with diced red onion.
- If you’re wondering how to cook black beans for quesadillas, there is no need to cook the beans beforehand. Just drain and rinse straight out of the can! Of course, you can always make your own black beans from scratch if you’re feeling ambitious! If using homemade black beans, this recipe uses 2 cups.
Black Bean Quesadillas Toppings
While the quesadillas are cooking, assemble any and all toppings you’d like:
- Chili-Lime Sauce: This sauce, which I first used in Sweet Potato Burrito Bowls, is now a favorite in my home. I love it with these Black Bean Quesadillas.
- Cilantro-Lime Sauce: For a refreshing, citrusy taste, try this Cilantro-Lime Sauce.
- Guacamole: Use my favorite homemade Guacamole Recipe or grab some at the store.
- Salsa: Homemade Salsa or pico de gallo is amazing, but store-bought is fine too.
- Fresh Lime and Cilantro: A squeeze of lime and some cilantro add freshness.
- Hot Sauce: Add for a spicy kick!
Storage
Black Bean Quesadilla Storage/Freezing
These quesadillas store really nice (un-cooked) in the fridge for up to 5 days. We tightly wrap each one individually and put them all in a large airtight bag or container. Cook them straight from the fridge, adding a minute or two on cook time. Once cooked (in a skillet or air fryer), these quesadillas are best enjoyed promptly and don’t store especially well.
Want to freeze your Black Bean Quesadillas? Here’s a wonderful resource that goes into depth about freezing, thawing, and re-heating leftovers!
More Vegetarian Dishes:
Black Bean Quesadillas
These Black Bean Quesadillas are loaded with plant-based protein, veggies, and bold flavors. They’re easy to make, hearty, and so satisfying—you won’t even miss the meat!
Ingredients
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can southwestern corn or 1-1/4 cup frozen corn
- 1/2 cup roasted red bell pepper drained and diced
- 1/4 cup finely chopped cilantro
- 1 (8-ounce) packet sharp Cheddar cheese see note 1
- 1 (1-ounce) packet taco seasoning see note 2
- 8 flour tortillas see note 3
- 1 (6-ounce) package Laughing Cow® Cheese see note 4
- Chili-lime dipping sauce optional, see note 5
- Toppings as desired see note 6
Instructions
- Warm uncooked tortillas in a skillet following package directions, then set aside. Drain and rinse beans. Drain corn. Drain and dice red pepper strips. Finely chop cilantro. Shred Cheddar cheese.
- In a large bowl, combine black beans, corn, peppers, cilantro, cheese, and taco seasoning. Mix gently with a wooden spoon to combine and evenly coat everything in the seasoning.
- Spread 1 cheese wedge on the bottom half of each tortilla. Divide about 1/2 cup filling per tortilla on top of the cheese. Fold to form a quesadilla, pressing together firmly. Cook in a pan or air fryer as directed below.
- To cook your quesadillas in a pan, use a pastry brush to coat both sides of the quesadillas with oil or spray them with cooking oil. Place a quesadilla in a dry nonstick skillet over medium-low heat and cover with a lid. Cook for about 2–3 minutes until golden brown and crispy. Remove the lid, carefully flip the quesadilla, and lightly press down with a spatula to help it stick together. Cook uncovered for another 2–3 minutes until crispy and browned, ensuring the cheese melts before the tortilla browns too much. Reduce heat if needed.
- To cook your quesadillas in an air fryer, secure the corners of the quesadillas with toothpicks and generously spray both sides with cooking spray. Place two quesadillas in the air fryer insert, ensuring they have space between them. Cook at 350°F for 6–8 minutes, flipping halfway through, until the quesadillas are crisp, golden, and the cheese is melted. When flipping, gently press the quesadilla together to help the melted cheese adhere, as they can sometimes open despite the toothpicks. Carefully remove from the air fryer and let cool for a couple of minutes before cutting and serving.
- Slice quesadillas into triangles, then serve with your favorite toppings and sauces. I love quesadilla sauce (see note 4), sour cream, guacamole, avocado, or salsa!
Video
Recipe Notes
Note 1: This is about 2 cups shredded cheese. I recommend freshly shredding your own to avoid waxy quesadillas. I like sharp or extra-sharp Cheddar for maximum flavor!
Note 2: Taco seasoning packets can vary in the spice level and overall flavor. I love McCormick® or Old El Paso® mild taco seasoning packets. Otherwise, I usually use a homemade taco seasoning blend. To make my homemade blend, mix 1 tablespoon ground chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Note 3: I love these unbaked tortillas by TortillaLand® (not sponsored). They are generally found in the refrigerated section of the grocery store near the cheese.
Note 4: I love the creaminess this cheese adds, but if you don’t have access to it, the quesadillas are still tasty. I would just recommend having some creamy elements for topping the quesadillas like sour cream or guacamole.
Note 5: To make the quesadilla sauce, combine 1/2 cup regular mayo, 3 tablespoons fresh lime juice, 1/4 teaspoon lime zest, 1/2 teaspoon chili powder, 1/2 teaspoon paprika, 1/8 teaspoon cumin, 1 teaspoon Sriracha or hot sauce, and season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper.) Mix until smooth; refrigerate until ready to use.
Note 6: I love to use sour cream, guacamole, avocado, salsa, and fresh lime to top my quesadillas.
Note 7: Air fryers do vary a bit from brand to brand, so the timing for quesadillas may need to be tweaked for your specific model. Also keep in mind that after the first quesadilla, the machine is warmed up and will cook subsequent batches a bit quicker.
Storage: Store uncooked quesadillas in the fridge for up to 5 days, tightly wrapped in an airtight container. Take them out of the fridge and cook them as usual. Cooked quesadillas are best enjoyed immediately.
Nutrition
Serving: 1serving | Calories: 337kcal | Carbohydrates: 42.8g | Protein: 14.3g | Fat: 13.1g | Cholesterol: 27.8mg | Sodium: 850.6mg | Fiber: 5.5g | Sugar: 3.1g
Nutrition information is automatically calculated, so should only be used as an approximation.
We had these for meatless monday, made as is and they were delicious! I liked that I could purchase almost all of the items at Aldi. We served with salsa, guacamole, & sour cream. Thanks!
I am so thrilled to hear this! Thanks so much Corinne! 🙂
Excellent mixter of flavors, textures and spices! We topped with the Chili Lime Sauce and shredded Cojita cheese. Love it
Delish! I am so glad you enjoyed! Thanks Teresa! 🙂
We are waiting for our new range, so I was looking for a recipe for the air fryer. This was so fresh and very filling for being vegetarian. We served this with sour cream and salsa.
Yay! So happy you enjoyed! Thanks Teresa! 🙂
Cant wait to make this soon for me can i use vegan cheeses and other tortillas as i dont have tortillaland in Singapore i never had black bean quesadillas before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Those substitutions should work great! So excited for you to try! Thanks Ramya! 🙂