5 from 1 vote
black bean & vegetable quesadilla on table with salsa and toppings
Black Bean and Vegetable Quesadilla
Prep Time
5 mins
Cook Time
10 mins
Total Time
10 mins

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
Keyword: easy, Mexican, quesadilla, quick, vegetarian
Servings: 1 quesadilla
Author: Rebecca
  • 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
  1. 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. 

  2. 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. 

  3. Cut into 3 slices, serve with your favorite salsa.

Recipe Notes

Other topping ideas: