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Veggie Black Bean Quesadillas

I love to eat Mexican food. All of my favorite flavors come from Mexican food and most recipes are easy to prepare and improvise. This recipe is quick and easy and can be easily changed to add meat or different veggies, cheeses, etc...


  • One can of black beans

  • One jar of roasted red peppers, drained and thinly sliced

  • One Jalapeno (seeded and diced)

  • One green pepper, sliced into thin matchsticks

  • ¼ cup yellow onion thinly sliced

  • ¼ cup cilantro, chopped

  • ½ tsp cumin

  • Salt and pepper to taste

  • 1 ½ cups mozzarella cheese

  • 1 tbsp of canola oil

  • 4 Flour tortillas

  1. After the produce has been chopped, heat a pan over medium high heat and coat with canola oil

  2. Add peppers and onions to the pan, season with cumin, salt and pepper, and cook until peppers are tender and onions turn translucent. About 3-5 minutes

  3. Drain black beans, and in a small bowl, mash into a paste

  4. Heat a large nonstick pan over medium heat

  5. Divide the bean paste and spread onto the four tortillas only covering 1 half of each

  6. Divide the cooked peppers and spread over top of the bean paste

  7. Sprinkle mozzarella cheese over the top of the cooked onions and peppers

  8. Sprinkle chopped cilantro, salt and pepper on top of cheese

  9. Fold over the other half of the tortilla and put into the hot pan for about 2-3 minutes per side, or until the cheese is melted and the tortilla is light golden brown.

  10. Serve with sour cream and a squeeze of lime

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