Black Bean Quesadillas

5 from 3 votes

These Black Bean Quesadillas are loaded with plant-based protein, veggies, and bold flavors. They're easy to make, hearty, and so satisfying—you won’t even miss the meat!

Prep Time25

Cook Time8

Total Time33

Course: Dinner

Cuisine: American, Healthy, Vegetarian

Keyword: black bean quesadillas

Servings: quesadillas

Author: Chelsea Lords

Cost: $6.82

Equipment

Air fryer and toothpicks
Large pan non-stick

Ingredients

1 (15-ounce) can black beans drained and rinsed
1 (15-ounce) can southwestern corn or 1-1/4 cup frozen corn
1/2 cup roasted red pepper drained & diced
1/4 cup finely chopped cilantro
1 (8-ounce) packet sharp Cheddar cheese see note 1
1 (1-ounce) packet taco seasoning see note 2
8 flour tortillas see note 3
1 (6-ounce) package Laughing Cow® Cheese see note 4
Chili-lime dipping sauce optional, see note 5
Toppings as desired see note 6

US - Metric

Instructions

Warm uncooked tortillas in a skillet following package directions, then set aside. Drain and rinse beans. Drain corn. Drain and dice red pepper strips. Finely chop cilantro. Shred Cheddar cheese.
In a large bowl, combine black beans, corn, peppers, cilantro, cheese, and taco seasoning. Mix gently with a wooden spoon to combine and evenly coat everything in the seasoning.
Spread 1 cheese wedge on the bottom half of each tortilla. Divide about 1/2 cup filling per tortilla on top of the cheese. Fold to form a quesadilla, pressing together firmly. Cook in a pan or air fryer as directed below.
To cook your quesadillas in a pan, use a pastry brush to coat both sides of the quesadillas with oil or spray them with cooking oil. Place a quesadilla in a dry non-stick skillet over medium-low heat and cover with a lid. Cook for about 2-3 minutes until golden brown and crispy. Remove the lid, carefully flip the quesadilla, and lightly press down with a spatula to help it stick together. Cook uncovered for another 2-3 minutes until crispy and browned, ensuring the cheese melts before the tortilla browns too much. Reduce heat if needed.
To cook your quesadillas in an air fryer, secure the corners of the quesadillas with toothpicks and generously spray both sides with cooking spray. Place two quesadillas in the air fryer insert, ensuring they have space between them. Cook at 350℉ for 6-8 minutes, flipping halfway through, until the quesadillas are crisp, golden, and the cheese is melted. When flipping, gently press the quesadilla together to help the melted cheese adhere, as they can sometimes open despite the toothpicks. Carefully remove from the air fryer and let cool for a couple of minutes before cutting and serving.
Slice quesadillas into triangles then serve with your favorite toppings and sauces. We love quesadilla sauce (see note 4), sour cream, guacamole, avocado, or salsa!

Video

Notes

Note 1: This is about 2 cups grated cheese. I recommend freshly grating your own to avoid waxy quesadillas. I like sharp or extra-sharp Cheddar for maximum flavor!

Note 2: Taco seasoning packets can vary in the spice level and overall flavor. I love McCormick® or Old El Paso® mild taco seasoning packets. Otherwise, I usually use a homemade taco seasoning blend. To make my homemade blend, mix 1 tablespoon ground chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Note 3: I love these unbaked tortillas by TortillaLand® (not sponsored). They are generally found in the refrigerated section of the grocery store near the cheese.

Note 4: I love the creaminess this cheese adds, but if you don't have access to it, the quesadillas are still tasty. I would just recommend having some creamy elements for topping the quesadillas like sour cream or guacamole.

Note 5: To make the quesadilla sauce, combine 1/2 cup regular mayo, 3 tablespoons fresh lime juice, 1/4 teaspoon lime zest, 1/2 teaspoon chili powder, 1/2 teaspoon paprika, 1/8 teaspoon cumin, 1 teaspoon Sriracha or hot sauce, and season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper.) Mix until smooth; refrigerate until ready to use.

Note 6: I love to use sour cream, guacamole, avocado, salsa, and fresh lime to top my quesadillas.

Note 7: Air fryers do vary a bit from brand to brand, so the timing for quesadillas may need to be tweaked for your specific model. Also keep in mind that after the first quesadilla, the machine is warmed up and will cook subsequent batches a bit quicker.

Storage: Store uncooked quesadillas in the fridge for up to 5 days, tightly wrapped in an airtight container. Take them out of the fridge and cook them as usual. Cooked quesadillas are best enjoyed immediately.

Nutrition