Black Bean Quesadillas

Main CourseAllergy-friendlyVegetarian
Written By Lisa Woodruff, RDN
final quesadilla 45 angle IMG_E9527.jpg

There’s something about the recipe that makes me so happy when I eat it.

Maybe it’s the subtle reminder that summer vegetable season is coming soon. Or perhaps it’s the idea that I can easily pull together several different meals from the leftovers.

Either way - I’m glad this recipe is featured in my spring meal plan this week.

If you’re looking for a meal to feed a crowd or a new idea for reusing leftovers, then this recipe will make you happy too. Scroll to the bottom of the page to get several ideas on how to make new meals from these leftovers.

Ready to get started?

Step 1: Wash your hands with soap and warm water. Gather your ingredients:

  • 1/2 Tablespoon canola oil

  • 1 medium yellow bell pepper, chopped

  • 1/2 large onion, chopped

  • 2 medium tomatoes, chopped

  • 2 cups frozen corn, thawed

  • 15-ounce can black beans, drained & rinsed

  • 1/2 teaspoon garlic powder

  • salt & pepper, to taste

  • 10 fajita-sized flour tortillas

  • 1 cup cheddar cheese, shredded

  • Toppings, such as shredded spinach or kale, salsa, avocado, hot sauce, etc.)

Step 2: Heat oil in large skilled on medium-high heat. Chop vegetables.

Step 2: Heat oil in large skilled on medium-high heat. Chop vegetables.

Step 3: Sauté peppers and onion for two minutes.

Step 3: Sauté peppers and onion for two minutes.

Step 4: Stir in tomatoes and corn. Cook for two more minutes.

Step 4: Stir in tomatoes and corn. Cook for two more minutes.

Step 5: Add black beans and seasonings. Cook until vegetables are tender. Drain excess liquid, if necessary.

Step 5: Add black beans and seasonings. Cook until vegetables are tender. Drain excess liquid, if necessary.

Step 6: Spray a 13 x 9-inch baking sheet with non-stick cooking spray.

Step 6: Spray a 13 x 9-inch baking sheet with non-stick cooking spray.

Step 7: Spoon 1/3 cup bean mixture onto half of each tortilla. Sprinkle with 1-2 Tablespoons of cheese per tortilla. Fold each tortilla in half over the filling.Step 8: Bake at 400°F for six minutes.

Step 7: Spoon 1/3 cup bean mixture onto half of each tortilla. Sprinkle with 1-2 Tablespoons of cheese per tortilla. Fold each tortilla in half over the filling.

Step 8: Bake at 400°F for six minutes.

Step 9: Remove baking sheet from oven and turn over each quesadilla. Bake four-six more minutes, or until cheese is melted. 

Step 9: Remove baking sheet from oven and turn over each quesadilla. Bake four-six more minutes, or until cheese is melted. 

final quesadilla IMG_E9525.JPG

MyPlate Meal Ideas:

#1 Quesadilla: Black bean quesadilla with hot sauce, avocado, salsa, and spinach.

#2 Burrito: Black bean mixture served warm on a tortilla with rice, pepper jack cheese, avocado, and salsa.

final salad IMG_E9535.JPG

#3 Salad: Black bean mixture served cold over lettuce with shredded cheese, avocado, ranch dressing, hot sauce, and crushed tortilla chips.

#4 Rice & Beans: Black bean mixture served warm over rice with cheddar cheese and hot sauce sprinkled on top.

#5 Taco: Black bean mixture served warm on a tortilla topped with chopped lettuce, cheddar cheese, salsa, and avocado.

Lisa Woodruff, RDN

Lisa is a FARE-trained registered dietitian and food allergy mom. She helps families and individuals learn how to confidently manage food allergies while nurturing a healthy relationship with food. Lisa is a food allergy dietitian licensed to practice in Iowa, Illinois, and Nebraska. She also wrote the children’s book Be a Food Allergy Helper! and hosts the podcast Let’s Talk Food Allergies.

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