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Veggie and Black Bean Quesadillas

15 minutes. Cook
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Introduction: Quesadillas, a beloved dish hailing from Mexico, have captured the hearts and taste buds of people around the world. These versatile creations are more than just melted cheese and tortillas; they are a canvas for culinary creativity. In this article, we’re going to embark on a flavorful journey as we explore the delightful world of Veggie and Black Bean Quesadillas.


Historical Context: Quesadillas have been a cherished part of Mexican cuisine for centuries. The word “quesadilla” itself is derived from the Spanish word “queso,” meaning cheese. Traditionally, quesadillas were simple tortillas filled with cheese and folded over. However, as with many dishes, they have evolved to incorporate a wide range of ingredients, making them a versatile and creative culinary canvas. This Veggie and Black Bean Quesadilla recipe is a modern twist, combining the rich tradition of quesadillas with fresh, vibrant flavors and the healthful goodness of vegetables and black beans.

So, fire up your skillet and get ready to indulge in the delicious blend of cheese, veggies, and beans that make these quesadillas a mouthwatering delight. Whether you serve them as a quick weeknight dinner or as a delightful appetizer at your next gathering, they are sure to be a hit with everyone at the table. Enjoy this culinary adventure and explore the endless possibilities of quesadilla creation!


prep time
15 minutes.
cooking time
15 minutes.
4 servings.
total time
30 minutes.


  • Large skillet

  • Wooden spoon or spatula

  • Small mixing bowls

  • Knife and cutting board

  • Grater (for cheese)

  • Measuring cups and spoons

  • Large plate


  • 1 can (15 ounces) black beans, drained and rinsed

  • 1 cup corn kernels (fresh or frozen)

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 1 small red onion, finely chopped

  • 2 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • Salt and pepper to taste

  • 2 tablespoons olive oil

  • 4 large flour tortillas

  • 2 cups shredded Monterey Jack cheese

  • 1 cup shredded cheddar cheese

  • 1/2 cup fresh cilantro leaves, chopped (for garnish)

  • Sour cream, salsa, or guacamole (for serving, optional)


Sauté veggies and beans.
Assemble quesadillas and cook.
Garnish with cilantro.
Serve hot with sides.
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