The black bean quesadillas are an easy and quick recipe. And by fast I mean 15 minutes. You don’t need more for the black bean quesadillas. All the more astonishing how delicious the Mexican classic tastes. The crispy quesadillas are filled with goodies like beans, sweet red peppers, red onions, lime juice, salsa, spices, and cheese.
Black bean quesadillas are the perfect recipe if you want to go fast
The best thing about this easy recipe is that you don’t have to pre-cook anything. You simply mix the vegetables with the rest of the filling ingredients and everything is ready. Now you just have to put the filling with a little cheese on one half of the tortilla. Then you fold them up and grill them. That’s how easy it is!
This is how the best vegetarian quesadillas are made
- The right tortillas: You need one large soft tortilla per quesadilla for this. And as I said, all you have to do is divide the filling over half of the tortilla and fold it into a crescent. With this method you can easily put two quesadillas in one pan at the same time (or in my case on the LeMax Elektrogrill) make. The vegetarian quesadillas are not stacked like sandwiches, because that would be too demanding if you wanted to turn them.
- The right cheese: Cheddar cheese is the right choice here. You then have to rub it fresh. And so it melts better than pre-shredded cheese. I like white Cheddar cheese best, but you can also use Gruyere, Appenzeller or a mountain cheese as an alternative.
- Grill the quesadillas over medium heat: It is important not to grill them too hot so that the cheese melts and the filling cooks easily. This way, the tortillas will be crispy and golden brown on the outside.
Tips for serving with the black bonen quesadillas
These vegetarian quesadillas are great for a large, rich meal or for a snack in between. I like to go with a side salad or homemade toppings. Here I have a few ideas for you:
Fancy more simple quick quesadilla recipes?
Then try “refried black beans“. You can find it in the supermarket with the Mexican groceries. Refried means cooked for a long time and tamped to a must. Crumbled Chèvre goat cheese and red onion strips go well with it. This is also grilled briefly and in 10 minutes you have delicious quesadillas.
Black Bean Quesadillas – Easy & Fast!
Black bean quesadillas are a delicious vegetarian dish. It is prepared in just 15 minutes and made easy. As lunch with a salad or as a snack just like that.
- 1 x 400 g Organic black beans, the liquid poured off and rinsed off
- 1 Small red peppers or pointed peppers, cut into cubes
- 80 g Sweet corn kernels
- 1 Little red onion, chopped up
- 1 THE Chilli-Pulver, see also tips below
- 1/2 TL Ground cumin (Cumin)
- Sea salt and freshly ground black pepper, to taste
- Juice of 1/2 lime, freshly squeezed
- 1/2 Small bunch of coriander leaves (a hand full)
- 3 THE Salsa
- Heat-resistant oil, to grill
- 4 Large wholemeal flour tortillas (25 cm)
- 200 g Cheddar Käse, shredded
For serving (optional):
- Sour Cream
- Fresh or pickled jalapeños rings
In a medium-sized bowl, add the ingredients (black beans, red bell pepper, sweet corn, onion, spices, lime juice) and mix well. Add the coriander and salsa and mix again.
Place the tortillas on a work surface and use a spoon to spread the filling evenly over half of each tortilla. Sprinkle the topped half with cheese and fold it up.
Preheat the electric grill (or a large pan) to medium heat (the LeMax Preheat the electric grill for five minutes at level 8 and then set it to level 7).
Brush the surface of the grill or pan with heat-resistant oil and place the quesadillas on top and press lightly.
Grill the quesadillas until they are golden brown and crispy on the underside (approx. 1-2 minutes). You may want to turn the stove or grill on to a lower setting so that the tortillas don’t turn too brown.
Turn the tortillas once and continue to grill until the other side is golden brown and crispy.
Place the quesadillas on a cutting board and let cool slightly (1 minute) so the cheese can set. Cut into 3 pieces with a knife. Serve warm with your favorite toppings.
- If you use a pan for the vegetarian quesadillas, I recommend a coated pan that gives you the option of frying them without oil, if you want.
- I like to use a Tex Mex Chili Spice blend for this recipe. You can also have a taco spice. Or you try both times and taste the difference.
- I also use my favorite Mexican salsa from The Costeña and whole wheat flour tortillas by Palapa. You can find both ingredients in larger supermarkets or online.
For a relaxed atmosphere in the kitchen, I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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