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Black Bean Quesadillas
with spicy (or not) guacamole

Active: 30 min Total: 30 min

We first featured these cheesy, vegetarian quesadillas the week of 11/30/15. We promise nobody missed the meat with such a hearty filling of black beans, vegetables and a great blend of spices. Top the wedges with salsa, sour cream and spicy (or mild) guacamole.

Tags

Ingredients

Servings:
4
Metric
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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Prep

  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.

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Make

  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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (159)
Gluten-free (12)
Paleo (13)
Vegetarian (14)

58 reviews

Horrible. Impossible to flip these things without everything flying out. Burned the tortillas. This recipe has too many things that you need to be specific about. Taste is good, but won't ever make this again (tried it twice and the result is the same).

By: Heath
Posted: Feb 12, 2020
Diet: Original
0 Helpful

Simple and surprisingly delicious!

By: elyssa
Posted: Jul 16, 2018
Diet: Original
0 Helpful

Had harissa open, so used it instead of salsa for an interesting kick!

By: Sundi
Posted: Mar 25, 2017
Diet: Paleo
0 Helpful

My tortillas were WAY too big -- need small circles next time. I also need to invest in a good non-stick skillet. I will try the guac next time! And be sure to pick up cilantro. May add some chicken, too.

By: Karin
Posted: Jan 21, 2017
Diet: Original
0 Helpful

Great meal. tasty and enjoyed by all

By: JENNY
Posted: Jul 13, 2016
Diet: Original
0 Helpful

So easy. Wonderful herbs and spices.

By: Marette
Posted: Jun 14, 2016
Diet: Original
0 Helpful