Black Bean Quesadillas

If you have been following my blog for a long time, you might recognize this recipe. This was one of the first green chile recipes I shared, back in 2011. My food photography is getting better, so I’ve decided to re-post some of my older recipes with new (hopefully more appealing) photographs.

Black Bean Quesadillas

These quesadillas are really easy to prepare. They are also a great way to sneak some vegetables into your diet!

Black Bean Quesadillas
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 small red bell pepper, finely chopped
  • 1 small zucchini, finely chopped
  • 1 small yellow summer squash, finely chopped
  • ½ cup chopped onion
  • 1 tablespoon olive oil
  • 1 15 ounce can black beans, rinsed and drained
  • ½ cup green chile, chopped
  • 8 whole wheat tortillas
  • 1½ cups shredded fat free cheddar cheese
  1. Heat olive oil over medium heat. Add bell pepper, zucchini, yellow squash, and onion. Saute until the vegetables start to get soft.
  2. Add black beans and chile. Continue cooking until the beans are heated through. Remove from heat.
  3. Spray both sides of an indoor grill with non stick cooking spray. Place a tortilla on the bottom plate of the grill. Top with ¼ cup cheese, then ¾ cup of the vegetable mixture. Top with another ⅛ cup cheese. Place a second tortilla on top. Lower the top plate and cook for 3-5 minutes, until golden brown. (You can also cook in a skillet on the stove, flipping the quesadilla half way through.)
  4. Remove quesadilla and cut into wedges with a pizza cutter. Repeat with remaining ingredients.


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