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.
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I always seem to have just a quarter of onion left to use, or a bell pepper that I forgot to use for another recipe. I also always have a can of beans and salsa on hand, so what better way to use up those veggies before they go bad than to make a quick bean & veggie quesadilla?
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. Plus, at least for me, quesadillas are one of those few foods that I don’t mind eating fresh off the skillet, reheated, or even cold the next day. Obviously freshly made is most delicious, and reheated is better, but with some yummy salsa to dip it into, it’s delicious even cold.
How to make this black bean and vegetable quesadilla
Heat up a medium sized sautee pan over medium heat. Once pan is hot, add 1 tsp oil to pan.
Once oil is hot, add 1/4 whole onion (sliced), 1/2 whole (sliced) bell pepper and 1 tsp minced garlic.
Sprinkle 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.
Heat up tortilla in pan. Flip before first side gets browned. Add cheese and then black beans. I like to mash the beans with a fork so they don’t fall out.
Add veggies back to tortilla and squeeze lime over veggies. Lime is my fave flavoring to add to a quesadilla!
Sprinkle 1/4 cup shredded cheddar cheese over veggies.
Fold quesadilla in half and cook until cheese is melted. Enjoy with salsa, guac, and/or sour cream.
- Time saving tips: buy pre-shredded cheese, &/or pre sliced veggies
- Buy the uncooked tortillas, they do take a few extra minutes to cook, but they taste SOOO much better.
Can I add meat to this quesadilla
Absolutely. Plain grilled chicken, pork, steak, shredded chicken or pork, seafood. Really you could add whatever you want to this quesadilla.
What’s the best cheese to use?
It comes down to preference, but here are a few I love in quesadillas: cheddar cheese, monterey jack, pepper jack (my fave!), colby jack cheese.
Can I swap out the vegetables?
Throw in whatever veggies you have on hand, spinach, kale, onions, peppers, zucchini, corn, tomatoes, all of it will taste great.
Ways to repurpose this quesadilla
- Turn it into taco salad
- Wrap it up in a burrito
- Eat as tacos
did you make this quesadilla? leave me a comment to share how it turned out!
Black Bean and Vegetable Quesadilla
- medium sautee pan
- rubber spatula
- cutting board
- 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
- 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.
- sour cream