Black Bean Quesadillas

28 Jul

These are a quick, filling, inexpensive, vegetarian meal.

Paul and I ate them for dinner and for lunch. And, they makegreat leftovers. What more could you ask for? A recipe, perhaps?


1 tbsp Olive oil
½ Onion, chopped
1 Poblano chile, chopped
½ tsp Dried oregano
¼ tsp Salt
½ tsp Pepper
1 15 oz can black beans, drained and rinsed
1 15 oz can diced tomatoes
1 Mango, diced
1 Avocado, diced
8 Whole wheat tortillas (I used the South Beach whole wheat wraps and LOVED them)
2 cups Cheddar cheese, shredded
Options: Salsa, cumin, chili powder, jalapeno pepper (diced)


1. Preheat your oven’s broiler.

2. Chop the onion, pepper, mango and avocado.

3. Heat the olive oil in the skillet. Add the onion, poblano chile, oregano, salt and pepper in the skillet. If you would like spicier quesadillas, add cumin, chili powder and/or a diced jalepeno pepper. (The quesadillas are fairly mild without additional spice).

4. Cook the onion, chile and spices until soft (2-3 minutes).

5. Add the black beans and diced tomatoes to the skillet. Heat for 2-3 minutes.

6. Add the mango and avocado to the skillet. Heat for 2-3 minutes.

7. Remove the skillet from heat.

8. Place whole wheat tortillas on a rack on a baking sheet.

9. Now you have a choice to make, you can make round quesadillas or folded quesadillas (like the photo at the beginning of the recipe). I find that the folded quesadillas are easier to remove from the baking sheet, but it’s up to you.

10. If you are making round quesadillas, scoop 2/3 cup of the bean mixture onto a whole wheat tortilla. Leave about 1/2 inch around the border of the tortilla. Sprinkle 1/4 cup cheese on top of the bean mixture. Then, place a tortilla on top. If you are making folded quesadillas, scoop 1/2 cup of the bean mixture onto one half of the tortilla. Leave about 1/2 inch border around the outer edge of the quesadilla. Sprinkle a little less than 1/4 cup of cheese on the bean mixture. Fold the tortilla in half.

11. Broil the quesadillas for 2 minutes. Turn off the broiler, and turn the oven temperature to 350. Heat the quesadillas for 7-10 minutes or until cheese is fully melted.


Leftovers: The best way to make leftovers from this recipe is to refrigerate the bean mixture alone, before you make the quesadillas. Once you are ready to eat the leftovers, scoop the bean mixture onto the tortillas, add the cheese and broil and heat the quesadillas as described above.

4 Responses to “Black Bean Quesadillas”

  1. lisbetronic July 29, 2011 at 12:10 am #

    This looks absolutely delicious. I’m definitely bookmarking it to make soon!

    • thepreggersplan July 29, 2011 at 3:13 pm #

      Great! You will have to let me know what you think once you try it!


  1. 31 Days to Plan My Pregnancy (and Waffles) « The Preggers Plan - September 1, 2011

    […] this blog for – planning my pregnancy. I have gotten away from that a bit by writing about Quesadillas, Lido Beach and my shoes. But I will be refocusing . . . in […]

  2. Healthy Habits – Eat More Veggies « The Preggers Plan - October 3, 2011

    […] Cooking Light magazine has had a healthy habits challenge each month. One of the challenges was to eat more veggies. Another one of the challenges was to have one vegetarian day each week. Now, I am not sure that I could realistically do one vegetarian day each week while pregnant, but I want to get into the habit of eating more veggies, and finding some vegetarian dinners that I like is a good first step. One of my favorites so far was black bean quesadillas. […]

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