These Black Bean Quesadillas are packed with plant-based protein, veggies, and tons of flavor. Easy to make and surprisingly filling, you won’t miss the meat!

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.

Black Bean Quesadillas

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 the unbaked tortillas by TortillaLand®. You can usually find them in the refrigerated section of the grocery store, close to the cheese. They taste amazing! We prefer unbaked tortillas because they warm up nicely on the stove, fold easily, and taste fresher.
Roasted red pepper strips: Instead of roasting your own peppers, you can buy pre-roasted and chopped red pepper strips. They save a lot of time! Look for them near canned pasta sauces, jarred pesto, or ingredients like artichoke hearts. These strips are already soft, making them easy to cut into smaller pieces quickly.
Sharp Cheddar cheese: We suggest using sharp or extra-sharp Cheddar because it has a stronger and more noticeable flavor. Mild or medium Cheddar often doesn’t taste as rich.

Ingredients, Cont.

Laughing Cow® Cheese: This spreadable cheese adds creaminess to quesadillas. The pepper-jack variety adds a bit of spice, while the original and light options work well too!
Taco Seasoning: Taco seasoning packets vary in spice and flavor. Cheaper ones usually have less flavor. For a better taste, try making your own taco seasoning—it’s quick and easy! 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

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. 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.

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, which I first used in Sweet Potato Burrito Bowls, is now a favorite in my home. We love it with these Black Bean Quesadillas.
Cilantro-Lime Sauce: For a refreshing, citrusy taste, try the Cilantro-Lime Sauce with these quesadillas.
Guacamole: Use our favorite homemade Guacamole Recipe or grab some from the store for a quicker option. Diced avocado works too.
Sour Cream: Any type—fat-free, light, or regular—works well.
Salsa: Homemade Salsa is amazing, but store-bought is fine too. Pico de gallo is also delicious.
Fresh Lime and Cilantro: A squeeze of lime and some cilantro add freshness and acidity.
Hot Sauce: Add for a spicy kick!

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!