It’s time you meet the easiest and quickest vegetarian quesadilla recipe. 15-minute black bean quesadillas. And it goes without saying, they are also super delicious. I mean, really delicious. These crispy quesadillas are filled with beans, sweet red pepper, corn, red onion, lime juice, salsa, spices and plenty of cheese.
The best thing about them is that there is no pre-cooking involved. The vegetables are simply mixed together with the rest of the filling ingredients and away you go! Top one half of your quesadillas with the filling, then some cheese, fold them over and give them a grill. It’s that easy!
- Use one soft tortilla per quesadilla. The filling added to one half of the tortilla and then it is folded in half (half-moon shape). This way you can make two quesadillas at a time using one skillet (or my case my LeMax tabletop grill). These vegetarian quesadillas aren’t meant to be stacked like sandwiches — a giant round quesadilla made with two tortillas will simply be too tricky to flip.
- Choosing your cheese. Cheddar cheese is the way to go. Freshly grated that is. It simply melts better than pre-shredded cheese. I like to use white cheddar, but you could also use Gruyere, Appenzeller or a Bergkäse as an alternative.
- Grill your quesadilla over medium heat. The heat should be moderate without being too hot. This will allow the cheese to melt, while the filling also gently cooks. Plus you’ll get a nice crisp and golden outer tortilla.
Black Bean Quesadilla serving suggestions
These vegetarian quesadillas make a great meal or snack on their own. But I like to serve them with a side salad or some homemade toppings. Here are some ideas:
- Classic Pico de Gallo
- Red Cabbage Mango Slaw
- Tomato Avocado Corn Salad
- Oxheart Cabbage Coleslaw with Apple and Mango
Looking for other ideas on how to make a really quick quesadilla recipe?
One of my favourites is simply refried black beans (Mexican section of your supermarket), crumbled chèvre goat cheese and sliced red onion. Grill it and enjoy it within 10 minutes!
Black Bean Quesadillas
- 1 x 400 g can organic black beans, drained and rinsed
- 1 small sweet red bell or pointed pepper, diced
- 1/3 cup corn kernels (80 g)
- 1 small red onion, diced
- 1 tablespoon chili powder (see notes)
- 1/2 teaspoon ground cumin
- sea salt and freshly ground pepper, to taste
- Juice from half a lime
- 1/2 a small bunch cilantro leaves (handful)
- 3 tablespoons salsa
- Heat resistant oil, for grilling
- 4 large wholegrain flour tortillas
- 200 g shredded Cheddar cheese
To serve (optional):
- sour cream
- fresh or pickled jalapeño pepper
In a medium bowl, add the black beans, red pepper, corn, onion, spices, and lime juice. Stir well. Add the cilantro and salsa and stir again to incorporate.
Place tortilla on work surface. Evenly spoon the bean mixture over half of each tortilla. Sprinkle with cheese. Fold in half.
Preheat the tabletop glass-ceramic grill (or large skillet or griddle) over medium heat (for the LeMax level 8 for 5 minutes, then reduce heat to level 7).
Brush the surface with heat-resistant oil. Place quesadilla on the grill (or skillet) and press down lightly.
Let the quesadilla cook until golden and crispy on the bottom, about 1 to 2 minutes, reducing the heat if necessary to prevent the tortilla from over browning.
Flip it and cook until the second side is golden and crispy.
Transfer the quesadilla to a cutting board. Let it cool for a minute to give the cheese time to set, then use a knife to slice it into 3 pieces. Serve warm with your favorite toppings. Enjoy!
- If using a skillet to make these vegetarian quesadillas then I recommend using a non-stick skillet, this gives you the option to dry fry them without oil, if preferred.
- I like to use my own TexMex chili spice for this recipe. You can also use a taco spice. Choose one that you love, it makes all the difference.
- I also like to use my favourite ready-made Mexican salsa La Costeña and whole wheat tortillas from Palapa. Both can be found in well-stocker supermarkets or online.
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