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Cheesy Black Bean Veggie Quesadillas

Sauteed chopped peppers and onions with black beans are layered with two cheeses folded in a flour tortilla and baked in the oven!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Dish
Servings: 4


  • 1 small red bell pepper halved & sliced
  • 1 small green bell pepper halved &sliced
  • 1 small yellow bell pepper halved &sliced
  • 1 small orange bell pepper halved & sliced
  • 1 large onion halved & sliced
  • 2 T vegetable oil
  • salt & pepper to taste
  • 1 15- oz can black beans rinsed & drained
  • 2 cups grated cheddar cheese
  • 2 cups grated monterey jack cheese
  • 4 large flour tortillas burrito size
  • vegetable oil for brushing
  • Serving suggestions: Salsa sour cream, guacamole, etc.


  • Preheat oven to 375 degrees.
  • Heat the olive oil in a large cast iron skillet over medium-high heat. Add the peppers and onion. Sprinkle with desired amount of salt & pepper. Saute until the peppers & onions are soft and starting to brown. Remove from the heat and add the black beans and toss to combine.
  • In a medium bowl combine the cheddar and Monterey Jack cheese together until combined.
  • Brush the one sire of the flour tortillas and flip so the non-greased side is facing up. Layer a 1/2 cup of the cheese mixture on one half of each tortilla. Layer the black bean veggie mix over the bottom layer of cheese. Layer another 1/2 cup of the cheese mixture over black bean and veggie layer.
  • Fold the other half of the tortillas to make a half moon. Place the tortillas on a large baking sheet. (You may need tow baking sheets.)
  • Bake in the oven for 6 to 8 minutes. Carefully flip the quesadillas and bake for another 6 to 8 minutes or until the tortillas start to brown.
  • Slice the tortillas into triangles and enjoy with salsa, sour cream, guacamole, etc.