Veggie Black Bean Quesadilla

Crispy cheesy quesadilla loaded with onion, bell peppers, corn and black beans are perfect for quick snack or filling meal. These veg quesadillas are so easy to make, barely take 20 min & can even be a great option for busy weeknight dinner.

The veggie quesadilla can be cooked both on the stovetop in a skillet or baked in an air fryer. Both methods are shown in detail in this post.

Quesadilla is a traditional Mexican dish where tortilla (round flatbread) is folded in half & stuffed with a filling consisting of vegetable, protein (like meat or beans) and cheese. Instead of folding over the tortilla like half-moon, you can spread the filling on one tortilla and place another one over it.

The crispy tortillas stuffed with protein-packed black beans, juicy crunchy colourful veggies & ooey gooey melty cheese, taste so satisfying and comforting to eat and can be enjoyed with dips or condiments like guacamole, salsa, pico de gallo or queso.

Veg Quesadilla Ingredients:

Tortilla – Both homemade or store-bought soft tortillas work fine but the latter saves so much of time especially when you want to make them impromptu. You can opt for plain, whole wheat, multigrain or corn tortilla as per your liking.

If you want to keep recipe gluten free make sure to go for tortillas made with gluten-free flours and are declared 100% gluten free (always read the packaging label for allergen info).

Black Beans– They are a great way to add protein to veg quesadillas as its single serving (130g) has around 8g of protein. I have used here Bush’s brand 15 oz (425g) canned black beans (frijoles negros), which were drained & rinsed.

You can even use dried black beans after boiling them or replace them with pinto beans. To check out the process & timings of cooking beans from scratch, refer to this kidney beans curry (rajma) recipe.

Instead of beans, shredded tofu or paneer can also be used which give softer juicier texture to filling. They can be added straightway or marinated before cooking.

Veggies– Vegetables like onion, capsicum, bell pepper, zucchini, tomatoes, corn, mushroom or spinach make excellent filling for quesadillas. Apart from them, some mashed avocado or sweet potatoes can also be spread on tortillas along with the filling to make them more wholesome & nutritious.

Feel free to choose veggies of choice and if using frozen ones, then thaw them first.

Cheese– This is my favourite part about quesadillas and I use loads of it especially when I am craving for something cheesy. The amount can be adjusted to one’s liking. Any type of meltable shredded cheese like mozzarella, cheddar, Colby, Monterey or pepper jack can be used (even cheese slices work).

Spices– Earthy cumin, smoky paprika & kick from chilli powder makes the vegetable-beans mixture more tasty and aromatic. Along with them, I have also used jalapeno for spiciness but it can be skipped if you prefer less spicy food.

Cooking Method: The assembling method will remain same whether you make quesadilla on skillet or in air fryer. The only difference is while making in air fryer, you may have to secure the tortilla layers as sometimes they may open up due to pressure from circulating hot air.

• Prep Time: 5 minutes
• Cook Time: 15 minutes

Ingredients:

• Soft Tortillas – 5
• Oil – 1 tbsp
• Garlic (minced) – 2 cloves
• Onion (diced) – 1/2 cup
• Bell Peppers (diced) – 1 cup (use any color)
• Sweet Corn – 1/2 cup (fresh or frozen)
• Black Beans (cooked / canned) – 2 cups (15 oz can)
• Jalapeno (deseeded & chopped)- 1 (optional)
• Cumin Powder – 1 tsp
• Chilli Powder – 1/2 tsp (to taste)
• Smoked Paprika – 1/2 tsp
• Cilantro (chopped) – 1/4 cup
• Lemon Juice – 2 tsp
• Salt – 1/2 tsp (to taste)
• Oil – For cooking
• Shredded Cheese – 2 to 3 cups

Note:

1. If you have frozen sweet corn, wash & thaw them before using.
2. For using canned black beans, drain & rinse them first. Instead of black beans, you can also use red kidney beans.
3. Use any type of cheese- Mozzarella, Colby, Cheddar, Pepper jack or mixed cheese.
4. Other veggies that can be used- tomatoes, spinach, mushroom or roasted sweet potato cubes. You can also use pickled jalapenos.

Directions:

Step 1:
Heat 1 tbsp oil in a pan. Add onion, garlic, bell peppers and cook for 1 min while stirring. Add sweet corn & black beans. Mix well and cook on medium-high heat for 2 min more.

Step 2:
Add salt, spices & jalapeños (if using). Cook for 2-3 min more while stirring in between. Taste & adjust seasoning as per your liking. Turn off the flame and add cilantro, lemon juice. Mix once again and keep this filling aside.

Step 3:
Heat a skillet or pan. Place tortilla in it and brush oil on one side. Flip over the oil-side down. Add shredded cheese to the half of tortilla, then a layer of black-bean filling followed by more cheese. Fold the half part of tortilla over the other (like a semi-circle).

Step 4:
Cook on both sides till they turn crispy & golden brown in colour. Brush more oil if required. (If not making on stovetop, Jump to Air fryer Instructions )

Step 5:
Transfer the quesadilla on a chopping board and cut in 2 or 3 parts. Similarly prepare rest of the tortillas. Enjoy them with guacamole, salsa or sour cream dip.

Air fryer Quesadillas

Instead of making on skillet, you can make these veg quesadillas in air fryer also. Assemble them as shown in step 3 above and then follow the instructions below:

Step 1:
Preheat the air fryer at 180°C (360°F) for 3-4 minutes. Once done, brush oil inside air fryer basket. Place the quesadilla in it. Brush or spray oil on it.

(Optional: To prevent it from opening due to air-pressure, secure with a toothpick. It is required for just initial 2-3 min of cooking until the cheese melts & binds all layers together. You can remove it after that.)

Step 2:
Air fryer for 8-9 minutes at 180°C (360°F) till it is golden brown & crispy from both sides. Flip it after half time and brush more oil if required. Cut it in 2 or 3 parts before serving as shown above.

Tips:

1. Any leftovers can be stored in an airtight container in fridge. Reheat them on a skillet or in air fryer.
2. While sautéing the veggies, avoid overcooking. We want them to be tender yet slightly crunchy.
3. If you are using frozen cheese, then bring it out of the fridge while you are making the filling. Sometimes if cheese is too cold, it does not melt properly while the quesadillas get cooked completely from outside.

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(3 votes, average: 5.00 out of 5)

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