Looking for a quick and satisfying meal that’s crispy, cheesy, and loaded with flavor? These black bean quesadillas are a staple at our house for those very reasons! Packed with nutritious black beans and plenty of cheese, they are easy to make and ready in minutes. It’s perfect for a vegetarian weeknight dinner, a quick lunch, or even a satisfying snack.

It’s quick, foolproof, and perfect for busy days.

These vegetarian quesadillas are all about simplicity and flavor.

Made with just a few pantry staples – canned black beans, onions, cheese, and tortillas – you can make this satisfying meal at a moment’s notice.

🌮 Fast & filling: Incredibly simple to pull together and ready to eat in under 30 minutes. (Less if you’re refried beans are ready or you’re using canned refried beans.)
💰 Budget-friendly: Is there a more budget-friendly protein than canned beans? No! Even more budget-friendly? Grabbing a bag of dried beans and cooking them yourself. (I love Instant pot beans!)
💪 Packed with protein & fiber: This naturally vegetarian meal, still manages to pack in more than 30 grams of protein per serving, thanks to black beans and cheese.
👨‍👩‍👧‍👦 Family-approved: My kids love just about anything with black beans, but these are really simple and mild enough for kids. You can also make a plain quesadilla if needed.
🧆 Vegetarian: Easy meatless dinner idea that is still plenty satisfying.
🍳 Customizable: Swap in whatever veggies or cheese you have. It’s a great way to use up ingredients from the fridge, freezer, and pantry.

You’ll also want to try my black bean tostadas, cheesy bean burritos, and black bean hummus.

Stack of black bean quesadillas with fresh toppings.

Ingredient Notes

You’ll need some easy, budget-friendly pantry staples to bring this easy meal to the table: refried black beans, tortillas, quesadilla cheese, and plenty of fresh toppings.

Cheese – I highly recommend using a Mexican-style cheese that is designed for quesadillas like queso asadero or queso Oaxaca. If you can’t find those, cheddar cheese, pepper jack cheese, Monterey jack cheese, or another cheese that melts will work.

black bean quesadillas ingredients with text

Emily’s Tips & Tricks

Cooking methods: If you’re cooking quesadillas for a crowd, definitely try the baked quesadillas. It’s the easiest way to make crispy quesadillas in bulk.
Shortcuts: We adore homemade refried black beans, but canned refried beans also work in a pinch!
Feeding kids without pressure: Have everyone make their own quesadilla, it’s a good meal to know how to make and that way they can make something that’s perfect for them. If they’re opting for plain cheese, serve a small spoonful of beans on the side (like a teaspoon small!) for them to *eventually* try.
Additions: Feel free to add extra veggies or protein to the beans. Sauteed peppers and onions, corn, or mushrooms are all delicious additions.

black bean quesadillas — Photo Credit: My Everyday Table.

Quesadilla Topping Ideas

While quesadillas don’t necessarily need toppings, they are a fun way to add in extra flavor and nutrition to your meal. Try some different flavors, colors, and textures for variety.

Corn Salsa (Chipotle Copycat)
Esquites
Thinly sliced lettuce
Sliced grape tomatoes
Chopped red onion
Chopped fresh cilantro
Pickled jalapeño peppers
Creamy Quesadilla Sauce
Pico de gallo
Sour cream
Diced avocado
Guacamole
Fresh lime wedges

Black Bean Quesadillas

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Author: Emily Dingmann of myeverydaytable.com
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 quesadillas 1x
Category: Dinner
Cuisine: Mexican

Print Recipe

Description

These black bean quesadillas are crispy, cheesy, and super delicious! A quick and healthy meal made with simple ingredients.

Ingredients

Units Scale

2 cups refried black beans (you can also use canned refried black beans)
4 flour tortillas (burrito size)
12 oz. shredded Mexican cheese (queso asadero or queso Oaxaca)
fresh toppings (salsa, shredded lettuce, sour cream)

Instructions

Make refried black beans if making from scratch.
Assemble quesadillas. In large skillet over medium heat, layer 1/3 cup shredded cheese on one half of the tortilla. Top with 1/2-3/4 cup black beans and another 1/3 cup shredded cheese.
Fold over top and cook for about 2-3 minutes, and when cheese starts to melt, carefully flip over with large flipper and cook for another 2-3 minutes. Repeat with remaining 3 quesadillas.
Cut into wedges and serve with toppings.

Notes

Storage: This refried bean and cheese quesadilla is best served immediately. If you have leftovers, you can store them in an airtight container in the refrigerator for 2-3 days. Reheat the quesadilla in a hot skillet until heated through.
Ingredient notes: Homemade refried black beans are amazing, but you can use canned refried beans in a pinch! If you can find the uncooked tortillas that need to be quickly heated before being used, they are the best! You could also use corn tortillas or whole wheat tortillas if you prefer.
Prep ahead: Make the refried beans a day or two in advance.
Serve with: Salsa, sour cream, and plenty of fresh toppings like shredded lettuce and sliced avocado (see above).

More Quesadilla Recipes

If you like this quesadilla recipe, you have come to the right site! We are big fans at our house so I have no shortage of other easy and delicious recipes to try next time.

About the Author

Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.

Food styling and photography by Loren Runion.

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