These super tasty Black Bean Quesadillas have been a runaway Budget Bytes hit since they were first posted in 2012. The spicy mix of cheese, beans, corn, cilantro, and onion makes and incredibly flavorful quesadilla that’s perfect for dipping in some cool sour cream or salsa. Make up an entire batch and freeze some for later!
Why I’m In Love with These Quesadillas ❤️
I love these quesadillas for three reasons:
- they’re bursting with flavor
- incredibly EASY to make
- perfect for the freezer!
Students and other busy people take note: this recipe is perfect for you!
I called them “hearty” black bean quesadillas because they are surprisingly filling. I hastily ate two and then promptly felt like my belly was not just full, but full-full. This is one of those vegetarian recipes that meat-eaters won’t feel deprived when eating. Promise.
How to Freeze Hearty Black Bean Quesadillas
These quesadillas are perfect for freezing and will last two to three months in the freezer. Just fill and fold your quesadillas, but before you cook them, stack them with parchment paper in between each quesadilla. Place the stacked quesadillas in a gallon-sized freezer bag (or two) and pop them into the freezer. When you want to eat one, take a quesadilla out of the freezer and reheat it slowly over medium-low heat until the outside is crispy and the inside has melted. Using a lower heat gives the black bean quesadilla time to thaw and heat on the inside before the outside overcooks or burns.
Or, for a faster method, microwave from frozen for 30-60 seconds, or until the inside is thawed, then finish in a skillet to crisp up the outside and melt the cheese on the inside.
What Kind of Taco Seasoning to Use
To make these black bean quesadillas super fast and easy, you can use a packet of store-bought taco seasoning. Or, if you have a well-stocked spice cabinet, you can use my homemade taco seasoning recipe
What to Serve with Quesadillas
I love to have something like Cumin Lime Coleslaw on the side for an extra dose of vegetable freshness. Warm Corn and Avocado Salad or Charred Corn and Zucchini Salad are also great choices. And don’t forget a little salsa or sour cream for dipping. :)
Make it Meaty
These black bean quesadillas are incredible on their own, but if you DO decide you want to add some meat, try adding some Slow Cooker Pulled Pork, ground beef, Carnitas, or something as simple as chicken breast cooked in a skillet, then diced. They’d all be delish!
Hearty Black Bean Quesadillas
Servings 10 quesadillasIngredients
- 1 15oz.can black beans ($0.49)
- 1 cup frozen corn ($0.20)
- 1/2 cup red onion ($0.22)
- 1 clove garlic ($0.08)
- 1/4 bunch fresh cilantro (about ½ cup chopped) ($0.20)
- 2 cups shredded cheddar cheese ($1.69)
- 1 batch taco seasoning* ($0.67)
- 10 flour tortillas (7-inch diameter) ($2.00)
Instructions
- Drain the black beans and add them to a bowl along with the frozen corn (no need to thaw)
- Finely dice the onion, mince the garlic, and roughly chop the cilantro.
- Add the onion, garlic, cilantro, shredded cheddar, and taco seasoning to the bowl with the beans and corn. Stir until everything is evenly combined and coated in seasoning.
- Place a half cup of the filling on one side of each tortilla and fold over. Cook the quesadillas in a skillet over medium heat on each side until brown and crispy and the cheesy filling has melted. Slice into triangles then serve.
- To freeze the quesadillas, stack the filled and uncooked quesadillas with a piece of parchment paper between each quesadilla. Place in a freezer bag and freeze for up to three months. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).
See how we calculate recipe costs here.
Notes
Nutrition
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Scroll down for the step by step photos
How to Make Black Bean Quesadillas – Step By Step Photos
Add 1 cup frozen corn (no need to thaw) and one 15oz. can of black beans (drained) to a large bowl.
Next, finely dice about ½ cup red onion, mince one clove of garlic, and roughly chop about ¼ bunch fresh cilantro. These ingredients are super flexible, so you don’t need to be exact on the measurements.
You can use either one packet of store-bought taco seasoning, or make your own using my Homemade Taco Seasoning recipe.
Add the taco seasoning and 2 cups shredded cheddar cheese to the bowl. The cheese is the “glue” that holds the quesadillas together.
Stir the ingredients until everything is mixed.
Now it’s time to stuff the quesadillas. You’ll need about 10 7-inch diameter flour tortillas for these quesadillas (the tortillas I had today were slightly larger so my quesadillas ended up being a bit thinner). Place a half cup of filling in each tortilla and fold it over. You can either cook them or freeze them at this point (see instructions for freezing in the post above the recipe).
To cook the black bean quesadillas, place the quesadilla in a skillet over medium heat and cook on both sides until golden brown, crispy, and the filling has melted. I don’t use any sort of oil or butter, but you certainly can if you want more of a fried finish to the quesadillas.
Slice then serve! You can slice each quesadilla into two or three pieces. I find that if I cut starting on the outside edge going in toward the center fold, I get less of the filling oozing out. A pizza cutter also works great!
Hi! I’m cooking these and made double batch to freeze some extras. Do I cook them before I freeze them? Thanks so much!
Thank you for this delicious, quick & easy recipe! Toddler- and parent-friendly!
These are so so good. I add shredded rotisserie chicken to mine, and leave out the onion. We just devoured our servings and there’s plenty more filling for tomorrow :D Quick and easy but delicious.
FYI….this filling makes an awesome topping for nachos
I love this recipe so much, I have been using it for about 2 years now I think, thanks so much Beth! The costs are totally different for me as I am in Australia, but still cheap and sooo good to enjoy with friends! I use a flat sandwich press instead of frying pan, and this is a lot quicker but have done the pan in the past. I just noticed your tip on corn flour, i might try that next time :) I do also add a can of edgell mexi-beans which adds to the yumminess <333
So good. I needed a quick lunch for work tomorrow and made these in literally twenty minutes. I ate a piece of one – awesome! I’m going to have to pick up some corn starch though.
Do you use a package of taco seasoning? Or do you mix your own?mary
Hi Mary, I used my own mix. The link to it is in the recipe.
I have been attempting to print this recipe (including copy and paste) for days and cannot. Very frustrating!!
What happens when you click the print button? Are you using a computer, tablet, or mobile device? If you give me a few more details we may be able to trouble shoot it. Or email me at budgetbytes@gmail.com and I can send you the pdf of the print version.
The prices listed are as bargain-sale costs at the stores in my area. Either the price quotes should be dropped, or perhaps Beth can say where she does her shopping.
I do most of my shopping at a local grocery store chain here in Louisiana. Prices will always vary from region to region and even day to day. I show the prices to help people see how different ingredients impact the total cost of a recipe, even if your overall recipe cost may differ.
Just found your site and I am now obsessed! Do you think using a panini press would work too or would that get too messy?
If it has ridges, it might squeeze the fillings out. :)
Beth what are the calories for each quesadilla?
Just wanted to say that these are freaking great! Thank you! I found the recipe looking for meatless options and let’s just say meatless Mondays have become a joy now.
Third time I am making these for my lunches. I make them as per the recipe with extra spices. Then wrap and freeze them individually. Once completely frozen I put all the packages together in one large freezer bag. And try not to eat them all in one week!
Hello,
I’ve made these twice now and they are wonderful. I liked them so much the first time I actually made a tripled batch for the second one. They make for a quick and easy lunch. I love this site!
How many calories are in a serving?
Tried this recipe tonight for a quick dinner. It was a hit! Even my meat loving hubby liked it!