By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 8
214 cal · 15 min
Black Bean Quesadillas
Recipe GLPR5566734a09e7f4
Warm, crispy flour tortillas filled with seasoned black beans, melted cheese, and fresh cilantro. These quick and satisfying quesadillas make an excellent main dish for lunch or dinner, easily customizable with your favorite toppings.
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Ingredients
3/4 cup chunky salsa or pico de gallo
1 can (15.5 oz) low-sodium black beans, drained and rinsed
2 cups shredded reduced-fat Colby and Monterey Jack cheese
2 tablespoons fresh cilantro, finely chopped
4 flour tortillas, 8 inch
1/2 teaspoon extra virgin olive oil
Directions
Strain the salsa through a fine-mesh sieve, pressing gently to remove excess liquid. Discard the drained liquid and transfer the drained salsa to a medium bowl.
Add the drained and rinsed black beans, shredded cheese, and cilantro to the bowl with the salsa. Stir until all ingredients are evenly combined.
Distribute the black bean filling evenly over one half of each tortilla, using about 1/2 cup per tortilla.
Fold each tortilla in half to enclose the filling.
Heat a large griddle or skillet over medium-high heat. Lightly brush the cooking surface with the olive oil.
Place the filled quesadillas on the hot griddle. Cook until the bottom is golden brown and crisp, about 2-3 minutes.
Carefully flip each quesadilla and cook the other side until golden brown and crisp, and the cheese is completely melted, another 2-3 minutes.
Transfer the cooked quesadillas to a cutting board and cut each one into 4 wedges. Serve immediately.
Comments
Black bean quesadillas hit the mark for a Charlotte weeknight: black beans, cheese, salsa, and cilantro are stocked at every major chain from Walmart to Harris Teeter, and colby-monterey jack is a commodity item under $6 a pound. The actual prep time is closer to 20–25 minutes once you account for draining beans, shredding cheese if buying a block, chopping cilantro, and cooking eight quesadillas in batches on a skillet—the 15 minutes quoted ignores assembly and cooking. Cost runs roughly $1.25 per serving for a straightforward, filling meal. The dish does not reheat particularly well; quesadillas are best eaten hot and crispy right off the pan, so this is a same-night affair. It's solid family food that requires no special sourcing and no babysitting once you master pan temperature.
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