Stuffed Black Bean Quesadillas

READY IN: 25mins
Recipe by sofie-a-toast

This is an easy yet flavorful recipe that I threw together one night. It was such a success that I've made it at least once a month since! Use your favorite salsa for this recipe - it calls for quite a lot of it so if you don't like your food too spicy, make sure you use something mild. There is no meat in the recipe but I can see it being very tasty with some diced chicken added in when the tomatos and onions are cooking. Feel free to experiment! NOTE: You will not use the entire can of refried black beans for this recipe, I'm just not sure of the exact measurements. Spreading a thin layer of beans on each tortillia will suffice.

Top Review by Starrynews

Yum, delicious! I ended up using about half the can of beans for the four quesadillas. I used corn tortillas to make it gluten free and topped with sour cream and guacamole I whipped up while the quesadillas were cooking. Thanks for sharing! Veggie Swap 46

Ingredients Nutrition


  1. Heat up the oil in a frying pan and saute the onions, garlic and spices for about 10 minutes over medium-low heat or until they are soft and translucent.
  2. Add the tomatoes and salsa and cook for another 5 minutes.
  3. Transfer the onion mixture to a seperate bowl and rinse out the pan.
  4. Spread a thin layer of the beans on top of the entire tortilla (having the beans on both sides of the quesadilla keeps it from falling apart).
  5. Spoon 1/4 of the onion mixture over just half of each tortilla and top with 2 oz of cheese. Fold the tortilla in half so that it forms a half circle. Repeat with the other 3 tortillas.
  6. Heat up more oil in the pan and fry the quesadillas over medium-low heat, until both sides are browned and the cheese is melted.
  7. Top with your favorite mexican condiments (I'm a huge avocado fan!).

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