Quick Black Bean and Vegetable Quesadilla

This quick black bean and vegetable quesadilla is ready in 10 minutes, it’s delicious, and it’s the perfect vehicle to use up all those veggies sitting in the back of your fridge. Use up what you have on hand in this no-plan quick dinner.

[This recipe was originally posted in July 2019. It has been updated with new cooking instructions, expert tips, FAQ, related recipes, and ways to repurpose/use up ingredients]

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How it’ll make your life easier

If you’re like me and 1. never seem to have enough room in your fridge and 2. never seem to have enough time to cook AND eat lunch or dinner, this recipe is for you.

It comes together really quickly, has delicious and flavorful ingredients, and you can make a few of them to have for leftovers either at work or anytime the next day. These veggie tacos, breakfast tacos, white bean and farro bowl, pasta with black beans, and burrito bowl with queso are a few other fave pantry dinners.

What makes this quesadilla so good?

• Onion
• Bell pepper
• Garlic
• Cumin
• Oregano
• Cayenne pepper
• Uncooked tortilla
• Black beans
• Lime juice
• Cheddar cheese
• Salsa

How do I make this vegetarian quesadilla?

Heat up a medium sized sautee pan over medium heat. Once pan is hot, add 1 tsp oil to pan.

Slice vegetables if they’re not sliced already.

Expert Tip: Grab pre-chopped vegetables (and cheese) to save time.

Once oil is hot, add 1/4 whole onion (sliced), 1/2 whole (sliced) bell pepper and 1 tsp minced garlic, 1/4 tsp cumin, 1/2 tsp oregano, and a dash of cayenne pepper over veggies as they cook. Stir often. They’ll soften and become translucent in about 3-4 minutes. Remove from pan.

Expert Tip: Buy a jar of minced garlic to save A LOT of time and effort. Sure it’s not quite as good as fresh, but it’s convenient.

Expert Tip: Use taco or fajita seasonings instead of the spices mentioned above. Sure it’ll taste a bit different, but it’ll still be great!

Heat up tortilla in pan. Flip before first side gets browned. Add cheese and then black beans.

Expert Tip: Mash the beans with a fork so they don’t fall out.

Expert Tip: Try uncooked tortillas, they taste so much better! But if you don’t have any or just like precooked ones, heat them up in the microwave or stove.

Add veggies back to tortilla and squeeze lime over veggies.

Sprinkle 1/4 cup shredded cheddar cheese over veggies.

Expert Tip: Yes, add more cheese, this will glue the other side to the veggies.

Fold quesadilla in half and cook until cheese is melted. Enjoy with salsa, guac, and/or sour cream.

Expert tips

• Buy a jar of minced garlic to save A LOT of time and effort. Sure it’s not quite as good as fresh, but it’s convenient.
• Grab pre-chopped vegetables (and cheese) to save time.
• Use taco or fajita seasonings instead of the spices mentioned above. Sure it’ll taste a bit different, but it’ll still be great!
• I like to mash the beans with a fork so they don’t fall out.
• Try uncooked tortillas, they taste so much better! But if you don’t have any or just like precooked ones, heat them up in the microwave or stove.
• Yes, add more cheese, this will glue the other tortilla/side to the veggies.

FAQ

What can I put in a quesadilla?

Some protein (meat &/or beans), vegetables, and CHEESE. Definitely the cheese. You can also add salsa into the quesadilla, but it’s better dipped in salsa.

What veggies go with quesadillas?

Throw whatever veggies you have on hand into the quesadilla. Some great ones are spinach, kale, onions, peppers, zucchini, corn, tomatoes, all of it will taste great.

How do you get quesadillas to stick together?

Add some cheese on both sides of the filling that will touch the quesadilla. Treat the cheese as glue to hold the tortilla to the filling.

How can I repurpose this quesadilla?

• Turn it into taco salad
• Wrap it up in a burrito
• Eat as tacos

What can I make with leftover ingredients?

• (tortillas, black beans) Egg Roll Up (Ugandan Rolex), Freezer Breakfast Tacos, serve on the side of a Burrito Bowl.
• (onions) Egg Roll Up, Lentil Stroganoff, Stuffed Squash with Rice & Ground Beef, or Pumpkin Chili
• (bell peppers) roast with Roasted Winter Vegetables, add to Beef & Broccoli, add to Apple and Cheddar Omelet, Pumpkin Chili, Fig & Prosciutto Pizza, Asian Coleslaw.

Did you make this quesadilla? leave me a comment to share how it turned out!

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5 from 7 votes

Black Bean and Vegetable Quesadilla

This quick black bean and vegetable quesadilla is ready in 10 minutes, it's delicious, and it's the perfect vehicle to use up all those veggies sitting in the back of your fridge.

Course dinner, Lunch, Main Course

Cuisine Mexican

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 10 minutes

Servings 1 quesadilla

Author Rebecca

Equipment

• medium sautee pan
• rubber spatula
• cutting board
• knife

Ingredients

• 1 tablespoon canola oil
• 1/4 whole sliced onion I used a red onion
• 1/2 whole sliced red or green bell pepper
• 1 teaspoon minced garlic
• 1/4 teaspoon cumin
• 1/2 teaspoon oregano
• 1 dash cayenne pepper
• 1 medium uncooked tortilla
• 1/3 cup black beans
• squeeze of lime juice
• 1/4 cup shredded cheddar cheese
• salsa

Instructions

• Sautee onions, bell pepper, garlic, oregano, cumin, & cayenne pepper in canola oil for about 4-6 minutes, or until veggies are translucent. Add a squeeze of lime juice to cooked veggies. Transfer to plate. Rinse, then gently smash black beans in a bowl. Prepare cheese. 
• Place one tortilla in saucepan. Cook over medium-low heat until one side has been heated, about 2-3 minutes, before it gets brown. Flip tortilla over and quickly add a smear of beans to 1/2 of the tortilla, then veggies and cheese on top of the beans. Fold tortilla in half and cook until cheese is melted and tortilla is browned, about 3-5 minutes. 
  
• Cut into 3 slices, serve with your favorite salsa.

Notes

• Buy a jar of minced garlic to save A LOT of time and effort. Sure it’s not quite as good as fresh, but it’s convenient.
• Grab pre-chopped vegetables (and cheese) to save time.
• Use taco or fajita seasonings instead of the spices mentioned above. Sure it’ll taste a bit different, but it’ll still be great!
• I like to mash the beans with a fork so they don’t fall out.
• Try uncooked tortillas, they taste so much better! But if you don’t have any or just like precooked ones, heat them up in the microwave or stove.
• Yes, add more cheese, this will glue the other tortilla/side to the veggies.
• Other topping ideas: avocado, guacamole, sour cream, or your favorite salsa

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