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Black Bean Quesadillas
with spicy (or not) guacamole

Active: 30 minTotal: 30 min

You won't miss the meat in these cheesy vegetarian quesadillas that are filled with black beans, vegetables and a great blend of spices. Top the wedges with salsa, sour cream and spicy (or mild) guacamole.



Black Bean Quesadillas:
  • Onions, red - 1/2, diced
  • Bell peppers, any color - 1, diced
  • Cilantro, fresh (opt) - 1 Tbsp, chopped
  • Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Chili powder - 1 tsp
  • Cumin, ground - 1/2 tsp
  • Salsa, store-bought (choose your fave) - 3/4 cup
  • Tortillas, flour and taco-sized - 12
  • Cheese, cheddar or Mexican blend - 6 oz, shredded
  • Sour cream, for serving - 1/4 cup
Spicy (or not) Guacamole:
  • Shallots - 1/2 clove, diced
  • Jalapenos (opt) - 1/2, diced
  • Avocados, medium - 2, mashed
  • Cilantro, fresh (opt) - 1 Tbsp, chopped
  • Limes - 1/2, juice of

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Onions / Bell peppers / Shallots / Jalapenos - Prep as directed. (Can be done up to 5 days ahead)
  2. Cilantro - Chop (for both the quesadillas and the guacamole).
  3. Beans - Drain and rinse.
  4. Guacamole - Mash avocados and combine with shallots, jalapenos and cilantro (just the portion for the guacamole). Season with lime juice and salt and pepper.


  1. Heat a saucepan over medium heat. Add oil and when hot, add onions and bell peppers and saute until tender, ~3 minutes. Add chili powder and cumin and saute until fragrant, ~1 minute. Add black beans and salsa and simmer until any extra moisture is cooked off, 2 to 3 minutes. Take pan off the heat and stir in cilantro (the portion for the quesadillas). Season with some salt and pepper.
  2. Heat a nonstick frying pan over medium heat. Place a tortilla in the pan, top it with a heaping spoonful of filling, cheese and then another tortilla. When the tortilla on the bottom is golden brown and crisp, flip the quesadilla and cook on the other side until golden brown and crisp. Continue with the remaining tortillas and filling. (Note: As written, the recipe makes 1.5 quesadillas per person.)
  3. Slice quesadillas into wedges and serve with guacamole, sour cream and extra salsa. Enjoy!

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This meal has 39 reviews

Quick and easy weeknight dinner, especially if you do the weekend prep of preparing the filling beforehand. I used soft taco sized tortillas and made one each for me and my husband. Plenty of food to fill us up! I think this will become a Meatless Monday staple.

By: Brittany
Posted: Jan 04, 2017
Diet: Original

I absolutely loved these. I sprinkled cheese below and on top of the filling, and that seemed to help the tortillas stick together better. We made a ton of extra filling and I've been eating quesadillas for breakfast all weekend. Yummm!

By: Drew
Posted: Apr 03, 2016
Diet: Original

A hit all around. Very filling, we each had only one and were full.

By: Elizabeth
Posted: Feb 10, 2016
Diet: Original

Yummy and filling but messy/sloppy

By: Kelly
Posted: Jan 29, 2016
Diet: Original

Added some spinach and corn to the quesadilla filling, very tasty.

By: Amy
Posted: Jan 09, 2016
Diet: Original

Takes half an hour if all the veggies are chopped and prep is done. Otherwise takes much longer. Tasty though!

By: kathleen
Posted: Jan 07, 2016
Diet: Original