Black Bean Quesadillas

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These Black Bean Quesadillas are loaded with plant-based protein, veggies, and good-for-you ingredients. They pack a serious punch of flavor and are so easy to make. Don’t worry — you won’t be missing the meat. These quesadillas are surprisingly very filling!

Make these quesadillas on the stovetop OR in the air fryer — instructions are included for both methods.

Black Bean Quesadillas cut and arranged on a plate.

These flavorful Black Bean Quesadillas are going to be your new favorite vegetarian meal! You won’t be missing the meat OR the protein as black beans are a great source of plant-based protein. There’s also a good amount of protein in the cheese and tortillas depending on what tortillas are used.

Sometimes it’s tricky to get kids fully on board with vegetarian meals, but this particular meal is very kid friendly. My kids were convinced they’d love them by the smell alone and, one bite in, they confirmed their obsession and quickly polished off the pile!

Black Bean Quesadilla Ingredients

Flour tortillas. We love these unbaked tortillas by TortillaLand® (not sponsored). They are generally found in the refrigerated section of the grocery store near the cheese and have the best flavor. We definitely prefer unbaked tortillas that can be warmed up on the stovetop — they fold up better and taste fresher.
Roasted red pepper strips. To save loads of time from roasting peppers, you can buy pre-roasted (and chopped/sliced) pepper strips — they’re a massive time saver! You can find these roasted red pepper strips near canned pasta sauces, jarred pesto, or near ingredients like artichoke hearts. The strips are soft so they are easy to quickly dice down to smaller pieces.
Sharp Cheddar cheese. We recommend sharp or extra-sharp Cheddar, which has a richer and more present flavor. Mild or medium Cheddar tends to get muted.

Ingredient shot: a bowl with roasted red peppers, black beans, corn, Cheddar and cilantro.

Ingredients, Cont.

Laughing Cow® Cheese. We love this spreadable cheese to add some creaminess to the quesadillas. The pepper-jack variety goes great with the quesadilla flavors, but does add some spice. We also tested with the original and light — they were all great!
Taco seasoning. Again, taco seasoning packets can vary in the spice level and even in overall flavor. I’ve generally found the cheaper the taco seasoning packet, the less flavor it has. If you don’t mind spending a couple of extra minutes of prep time, you can always make your own. (I like to make a few homemade taco seasoning “packets” when meal prepping for the week.) Check out my “quick tip” box below!

QUICK TIP

For this Black Bean Quesadilla Recipe, you can make your own taco seasoning blend instead of using a packaged mix, if you prefer (we love homemade best!). And while you’re at it, make a big batch of this and divide into packets for convenience next time you need seasoning!

Here’s my go-to taco seasoning blend (this mix perfectly replaces the store-bought mix in this recipe):

1 tablespoon ground chili powder (McCormick® for mild chili powder)
1 teaspoon EACH: ground cumin, paprika
1/2 teaspoon EACH: onion powder, garlic powder, dried oregano, fine sea salt, and pepper

Process shots: combine ingredients and mix; spread cheese on one side of the tortilla; top with the mixed ingredients.

How To Make Black Bean Quesadillas

Here are a few tips for this Black Bean Quesadillas recipe:

Spray (with cooking spray) or brush oil on each side of the quesadilla before cooking. This promotes even browning and crisping.
I use, love, and recommend this Air Fryer (affiliate link). Air fryers do vary a bit from brand to brand, so the timing for quesadillas may need to be slightly tweaked for your specific model. Also keep in mind that after the initial air fry, the machine is warmed up and will cook subsequent batches a bit quicker.
If you’re air frying the quesadillas, press toothpicks in each corner to keep the tortilla from lifting up as it fries. Even with the toothpicks, the tortilla may want to lift up, so press it down to promote adherence when flipping the quesadilla.

Process shots: fold filled tortilla in half and spray with oil; secure edges with toothpicks; cook; slice into quarters.

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. Below are a few suggestions:

Chili-lime sauce. This sauce first debuted on these Sweet Potato Burrito Bowls and has been a staple in my home ever since. We are obsessed with this sauce and any excuse I have to use it, I’ll take! This is our favorite sauce for these Black Bean Quesadillas.
Cilantro-lime sauce. If you prefer more of a cooling, citrusy sauce, this Cilantro-Lime Sauce is wonderful with these quesadillas.
Guacamole. Try our favorite homemade Guacamole Recipe or get some at the store for ease/quicker dinner prep. A ripe diced avocado is also a great topping
Sour cream. Fat-free, light, or regular all work great!
Salsa. Again, this homemade Salsa is sublime, but store-bought works great too! Pico de gallo is also especially delicious here.
Fresh lime and/or cilantro. A squeeze of fresh lime and a sprig or two of cilantro make such a great addition to these quesadillas — it adds a burst of freshness and acidity.
Hot sauce.

View of Black Bean Quesadilla triangles, with sour cream, salsa, guacamole, chili lime sauce and cilantro on the side.

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!