Black Bean and Vegetable Quesadillas

About recipe

Keep weeknight dinners easy with this simple quesadilla recipe the whole family will enjoy! It’s perfect for Meatless Mondays with the ingredients listed. Or, substitute any vegetables you have on hand to customize based on your preferences. 

Ingredients (serves 4)

  • 4 8-inch whole wheat tortillas
  • 15.5 oz can black beans
  • 1/2 cup frozen corn
  • 1 bell pepper, diced
  • 1 small jalapeno, finely chopped
  • 1/4 onion, diced
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp dried cilantro (or 1 Tbsp fresh)
  • 1 Tbsp olive oil
  • 1/4 cup shredded cheddar cheese 


  1. Heat olive oil over medium-high heat in a large skillet. Add bell pepper, jalapeno, onion, and spices. Sauté for about 5 minutes or until cooked through. 
  2. Add black beans and corn, and stir for another 2-3 minutes, or until heated through. 
  3. Transfer the mixture to a large bowl and set aside. Rinse, or just wipe off the skillet until it is clean. 
  4. Return the skillet to the stove and reduce heat to medium. Place a tortilla in the center of the skillet and sprinkle desired amount of cheese evenly over half of the tortilla. 
  5. Add a couple of spoonfuls of the veggie mixture (about 1 cup) to half of the tortilla, spreading evenly. 
  6. Fold over the other side of the tortilla to create a half moon shape and press firmly with a spatula. Cook for about 30 seconds or so, or until the bottom of the tortilla is crisp and golden. Then flip and cook for an additional minute on the second side. 
  7. Transfer to a serving plate, slice into triangles and enjoy! 
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