Mexican Recipes

Black Bean & Veggie Quesadilla

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Who doesn’t love a good quesadilla? As a vegetarian, it’s usually my go to dish to order in most restaurants. Many restaurants actually list quesadillas as an appetizer instead of as an entrĂ©e. However, I usually prefer this as my main dish. 🙂

My favorite variety of quesadilla is black bean and veggie! It’s also simple and delicious to make at home. I have my own way of making them that differs slightly from the version usually offered in restaurants. Keep reading to find out more!

Black Bean & Veggie Quesadilla
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Black Bean & Veggie Quesadilla

Recipe by Chaitra KCuisine: Mexican
Servings

5

quesadillas
Prep Time

15

minutes
Cooking Time

10

minutes
Calories per Serving

180

kcal

A vegetarian quesadilla that includes black beans and veggies

Ingredients

  • 1 cup cooked black beans (or 1/3 cup dry black beans)

  • Olive Oil

  • 2 cloves garlic (minced/ crushed)

  • 1 medium yellow onion (finely diced)

  • 1 pepper total (finely diced – I used a mix of red, orange, and yellow peppers to add color)

  • 1/2 tsp paprika

  • 1/2 tsp garlic powder

  • 1 tbsp taco seasoning

  • Salt to taste

  • 1 packet of 10 fajita sized tortillas

  • About 1-2 cups shredded Mexican cheese

  • Optional – a few thinly sliced scallions and olives

Instructions

  • Cook 1/3 dry cup of black beans in an Instant Pot or Pressure Cooker to get 1 cup of cooked black beans (see “Notes” section below for cooking instructions). Alternatively, you can use a 8 oz can ( 1 cup) of cooked black beans. Keep aside.
  • Make the Filling
  • Heat 1 tbsp olive oil in a sautĂ© pan at a medium flame.
  • Add 2 cloves garlic (minced/ crushed) and sautĂ© till aromatic.
  • Add 1 medium yellow onion (finely diced) and sautĂ© till translucent.
  • Add 1 pepper total (finely diced). SautĂ© and let the peppers cook for a bit.
  • Once the peppers are cooked, add 1 cup cooked black beans. Mix well.
  • Add 1/2 tsp paprika, 1/2 tsp garlic powder, 1 tbsp taco seasoning, and salt to taste. SautĂ© for a bit. Then, take off flame and keep aside.
  • Make the Quesadilla
  • Heat a skillet at a medium flame.
  • Once the skillet gets hot, drizzle 1 tsp of oil.
  • Place a tortilla on the skillet.
  • Spoon some of the filling on the tortilla. Spread evenly.
  • Sprinkle a handful shredded Mexican cheese on top of the filling. Make sure you sprinkle enough around the outer edge of the tortilla to allow the quesadilla to stick properly.
  • Add a few thinly sliced scallions and olives on top. (This is optional, but they do add a nice touch!)
  • Put another tortilla on top. Use a spatula to press down on the quesadilla. Press the center and all the sides.
  • Let the quesadillas cook for a minute or two. The cheese should melt and the tortillas should stick together. If they are not, add a bit more cheese in between the two tortillas.
  • Once the cheese has mostly melted, flip the quesadilla over. Let cook for another minute or two.
  • Then, take off flame and cut into four even triangles. Enjoy with your favorite Mexican dips such as sour cream, salsa, guacamole, or Taco Bell sauce. 🙂

Notes

  • If you are cooking your black beans, I would suggest you soak them overnight in enough water to completely cover them. If cooking in a pressure cooker, cook at medium heat for 3 whistles. If cooking in an Instant Pot, cook soaked beans for 20-25 min or dry beans for 6-8 min.
  • Other veggies you could add for the filling include corn, mushrooms, and/or spinach.
  • I like to finely dice the peppers and onions for the filling. However, some thinly slice the veggies instead. You could try whichever way you prefer!
  • If this quesadilla tastes too dry for you, you could spread some Taco Sauce on the tortilla before adding the filling.
  • I used a shredded blend of Mexican cheeses. Alternatively, you could use Quesadilla cheese or Pepper Jack.
  • It’s not common to add scallions and/or olives inside quesadillas, but I love how it tastes! Give it a try and see if you like it. 🙂
  • I prefer to crush my garlic via a mortar and pestle. You could finely mince by hand or use a pre-made garlic paste.
  • There are many versions of this recipe. This is my tried and true version that I came up with.  I hope you love it!
  • Vegan Option: Use Vegan cheese for a delicious Vegan quesadilla!

Did you make this recipe?

I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.

 

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