Hearty Black Bean Quesadillas

$6.61 recipe / $0.66 each
by Beth - Budget Bytes
4.89 from 200 votes
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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!

Originally posted 2-19-2012, updated 1-12-2021.

A stack of black bean quesadillas on a tray with a dish of sour cream behind them

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:

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 or something as simple as chicken breast cooked in a skillet, then diced. Both would be delish!

black bean quesadillas layered on a serving tray, sprinkled with cilantro

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Hearty Black Bean Quesadillas

4.89 from 200 votes
These Hearty Black Bean Quesadillas are an easy vegetarian snack or light meal that are filling, flavorful, and freezer-friendly!
A stack of black bean quesadillas on a serving tray
Servings 10 quesadillas
Prep 5 mins
Cook 10 mins
Total 15 mins


  • 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)


  • 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).

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* I used my homemade taco seasoning here, but you can use a store-bought packet of taco seasoning if needed.


Serving: 1quesadillaCalories: 289.24kcalCarbohydrates: 34.29gProtein: 12.19gFat: 11.58gSodium: 833.43mgFiber: 5.29g
Read our full nutrition disclaimer here.
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Scroll down for the step by step photos

Overhead view of black bean quesadillas on a serving tray with a dish of sour cream

How to Make Black Bean Quesadillas – Step By Step Photos

Corn and black beans in a bowl
Add 1 cup frozen corn (no need to thaw) and one 15oz. can of black beans (drained) to a large bowl.

Onion, garlic, and cilantro added to the 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. 

Taco seasoning spices in a small wooden bowl

You can use either one packet of store-bought taco seasoning, or make your own using my Homemade Taco Seasoning recipe. 

Cheddar and taco seasoning added to the bowl
Add the taco seasoning and 2 cups shredded cheddar cheese to the bowl. The cheese is the “glue” that holds the quesadillas together.

stirred quesadilla filling in the bowl with a fork
Stir the ingredients until everything is mixed. 

A tortilla being filled with the bean and cheese mixture
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).

quesadillas cooking in a skillet
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.

cut quesadillas on a cutting board
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!

Overhead view of cut black bean quesadillas on a baking sheet


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  1. I’ve lost track of how many times I’ve made these yummy guys. :) This time I’m making them for a friend who needs to cut meat back for health reasons…. meatless and delicious? Yes, please!

  2. Quick, easy, and filling. These were delicious and will become a regular in our rotation.

  3. These are the absolute BEST quesadillas I’ve ever had–so cheap, filling, and bursting with flavor is right! Love that I can keep a stash of them in the freezer to whip out on busy days and know I’m going to have a delicious meal in two minutes.

  4. These were really delicious and filling. Never thought to jazz up a quesadilla with taco seasoning! Thanks for the recipe!

  5. Super simple to make and really delicious!!! Loved it! I left out the onions, so glad I did. Dipped the slices in sour cream and Naked brand salsa. OMG highly recommended!!! Will definitely make this recipe again for guests and with guacamole and margaritas. 😁

  6. Okay, these are SO good. I figured I would like them because *2 cups of shredded cheese* but I wasn’t expecting to fall in love. These are the real deal, and so quick to make. I will definitely be putting these into my standard rotation.

  7. Love this recipe – so easy and super filling. I used the Chihuahua melting cheese from Costco instead of cheddar.

  8. Oh wow!! These are so good! And easy too. I can’t wait to make these for my family.

  9. Question:
    When you say “1 quesadilla” under nutrition info, is that one tortilla(+filling) folded in half? Or 1 slice/triangle?
    Thank you!!

    1. That’d be one full tortilla folded in half — since the recipe calls for 10 tortillas and there are 10 servings. Thank goodness! I could never have JUST ONE SLICE! — Marion :)

  10. Thank you for this amazing recipe. I have heart issues and this is such a tasty way to include garlic through guacamole in my diet. Can’t thank you enough, so delicious!