Your family will love these Black Bean Quesadillas with Vegetables! Their vegetable and bean filling is so tasty no one will even notice it's meatless!
Since I've moved to the US, I've been embracing Mexican and Tex-Mex foods, both in restaurants and at home. Authentic Mexican food can be hard to come by in Canada. At least it was in Edmonton where I lived.
Mexican ingredients are not as easy to find in Canada too. Living there, I could never find fresh tomatillos to make things like Tomatillo Salsa. It was even hard to find corn tortillas!
Now I can buy all the ingredients I want to make Mexican food, so I do, because it's new to me. Now I can't say these Black Bean Quesadillas with Vegetables are authentic Mexican. Nonetheless, they are good. I make them at least monthly in my house.
They're easy, and my family loves them. I recently made them for my parents on vacation, and they loved them too. With no meat! This is a great use for your homemade Whole Wheat Tortillas.
How to make Black Bean Quesadillas with Vegetables:
The hardest part about making these quesadillas is the chopping. But it's really not that bad. You will be chopping a small red onion, a red bell pepper and some mushrooms. Use a food processor if you're really short on time.
The veggies get sauteed, along with some chili powder and garlic. Then throw in the black beans and cook until hot.
Season the beans and veggies with some lime juice, cilantro, and salt and pepper. This mixture can hang out until you're ready to assemble the quesadillas if needed. Or you can use it right away.
To assemble the quesadillas, spray or lightly brush one side of your tortilla with canola oil. On the other side, spread a layer of bean mixture and top with some shredded cheese. Fold it in half and place in a skillet over medium heat. Repeat with a second quesadilla, cooking 2 at a time. Cook until lightly browned, then flip and cook until the second side is browned and cheese is melted.
Cut quesadillas into quarters and serve with fresh salsa or sour cream. Serve with a green salad to complete the meal. Meat lovers can replace the beans with shredded chicken, but you'll be missing out on all the delicious fiber in the beans.
Want more meatless meals?
Black Bean Quesadillas with Vegetables Nutrition Notes:
The nutrition information is for one quesadilla (made from one medium tortilla) and ⅙th of the filling.
This recipe is vegetarian as written. To make the quesadillas vegan and dairy-free, replace the cheese with your favorite dairy-free cheese. To make these quesadillas gluten-free, replace the tortillas with corn tortillas, or other gluten-free tortillas.
Black Bean Quesadillas with Vegetables
Ingredients
Instructions
- Heat 2 teaspoons of canola oil over medium-high heat in a 12" skillet. Add minced onion, bell pepper, and mushrooms and saute until softened, 8-10 minutes. Stir in the minced garlic and 1 ½ teaspoon chili powder. Add the rinsed beans and cook until heated through.
- Remove from heat and stir in½ cup minced fresh cilantro and 2 Tablespoon lime juice. Season to taste with salt and pepper. Wipe the skillet clean with paper towel.
- Brush or spray one side of each tortilla with some of the remaining canola oil. Divide the filling evenly among the 6 tortillas, spreading it over the side of the tortillas that have not been brushed with oil. Top the filling with the cheddar cheese. Fold tortillas in half.
- Place tortillas in the skillet, 2 at a time. Cook over medium heat until browned. Flip and continue to cook until the other side is browned and cheese is melted. Cut each quesadilla into 4 pieces and serve.
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