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Home » Recipes » Lunch

Published: Mar 28, 2022 · Modified: Mar 29, 2022 by James Wythe · This post may contain affiliate links

One-Pan Black Bean Quesadillas

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Black bean quesadillas pinterest

These One-Pan Black Bean Quesadillas are super easy and simple to make in addition to being vegan and gluten free! Using only one pan so you won’t have a ton of dishes to do after making this either!

One-Pan Black Bean Quesadillas

Black bean quesadillas is the perfect dish for warmer weather since it doesn’t take long at all to cook but it is more than perfect for any time of the year. This is a great meal for busy family weeknights or to meal prep for the week ahead on weekends. With the aromatic blend of spices, these delicious vegan quesadillas are sure to please the entire family.

This dish pairs amazingly well with my One Bowl 3 Bean Salad.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Leftovers
  • FAQ’s
  • Recipe
  • Reviews

Ingredients

ingredients, sweetcorn, cheese, black beans, pepper, mushrooms, spices, lime, tomato puree, onion, wraps
  • Olive Oil- I use olive oil to keep the onions, garlic, mushrooms and the spices from sticking to the pan.
  • Veggies- I use a red or white onion, mushrooms, and garlic cloves. Any variation of mushrooms can be used but I use chestnut.
  • Dry spices- I like to use a nice aromatic blend of paprika, coriander, dried oregano, ground cumin, and chili flakes to give the dish a unique flavour.
  • Canned goods- I use black beans, sweetcorn and tomato puree to give this dish a sauce consistency.
  • Lime Juice- I like to use lime juice to bring out the underlying flavours of many different dishes.
  • Wraps- I like to use my homemade gluten-free tortillas but any kind will do.
  • Grated cheese- I prefer to use vegan, but any type you prefer will be great with this dish.

See full quantity amounts for black bean quesadillas on the recipe card at the bottom of this page.

Instructions

Firstly, dice the onion, garlic and slice the mushrooms and pepper

Chopped Mushrooms, garlic, onion, and pepper on a chopping board

Heat a large non stick frying pan with olive oil, adding in the onion, garlic, mushrooms, pepper, spices, pinch salt and fry for 5 minutes

Chopped Mushrooms, garlic, onion, and pepper in a frying pan

Next add in the drained black beans, sweetcorn, tomato puree, lime juice, stir and fry for a further 5 minutes

Chopped Mushrooms, sweetcorn, Black Beans, Pepper, Mushrooms, spice, garlic, lime, onion, tomato puree,  in a frying pan

Place your wrap into the pan, spoon in some of the black bean mix onto one half of the wrap

Sweetcorn, Black Beans, Grated Cheese, Pepper, Mushrooms, spice, garlic, lime, onion, tomato puree in a frying pan

Place your wrap into the pan, spoon in some of the black bean mix onto one half of the wrap.

One-Pan Black Bean Quesadillas in a frying pan

Add the grated cheese all over and fry open for a minute (so the cheese melts a little) then fold the cheese side onto the black bean side and fry again for a minute before removing from the pan and slicing to serve

One-Pan Black Bean Quesadillas on a chopping board

Hint: If you don’t feel like doing huge pan dishes, scoop the mixture into a bowl before placing your quesadilla in the pan and then you will only have to do the dishes for one pan. Be sure to not overstuff the tortilla or the mixture will be running out of the sides.

Substitutions

  • Black beans: You can try to substitute the black beans with lentils or even crumbled tofu.
  • Tortillas wraps: I like to use gluten free wraps but any ones will be more than enough depending on the dietary needs.

Variations

There are so many different ways to change how quesadillas are made, a few options to change up this dish a little bit are:

  • Spicy – add extra chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
  • Deluxe – add guacamole, crispy onions or gherkins
  • Kid friendly – add crushed potato chips

Equipment

I use the Always Pan which is a brilliant non-stick frying pan use code HEALTHYLIVINGJAMES for 10% off!

One-Pan Black Bean Quesadillas in a plate

Leftovers

The leftover mix can be stored in the fridge for a couple days or even freeze it for another day. When frozen this can be kept for at least 3 months, then you just need to reheat the mix and heat the tortillas.

FAQ’s

Is this dish spicy?

No, this is a very mild dish but you can add more chili flakes while cooking to kick up the heat.

How many tortillas does the mix make?

The mix makes 4-5 tortillas.

Can I freeze the leftover bean mix?

Yes, simply allow the bean mix to cool before freezing.

One-Pan Black Bean Quesadillas

Are you ready to try this delicious recipe?! I am so excited to hear what you think.

Tried this recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!

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Recipe

One-Pan Black Bean Quesadillas

Easy to make gluten-free & vegan black bean quesadillas
5 from 1 vote
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Course: Dinner, Lunch
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Author: James Wythe
Cost: £4

Equipment

  • 1 large non stick frying pan (I use an Always Pan)

Ingredients

  • 1 tbsp olive oil
  • ½ red or white onion diced
  • 1 garlic clove diced
  • 2 medium mushrooms (I use chestnut)
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • pinch chilli flakes
  • 1 can black beans drained
  • 1 can sweetcorn drained
  • 4 tbsp tomato puree
  • ½ juice lime
  • 4 wraps (I used gluten-free)
  • 150 g grated cheese (I used vegan)

Instructions

  • Firstly, dice the onion, garlic and slice the mushrooms and pepper
  • Heat a large non stick frying pan with olive oil, adding in the onion, garlic, mushrooms, pepper, spices, pinch salt and fry for 5 minutes
  • Next add in the drained black beans, sweetcorn, tomato puree, lime juice, stir and fry for a further 5 minutes
  • Remove the black bean mix from the pan into a bowl
  • Place your wrap into the pan, spoon in some of the black bean mix onto one half of the wrap
  • Add the grated cheese all over and fry open for a minute (so the cheese melts a little) then fold the cheese side onto the black bean side and fry again for a minute before removing from the pan and slicing to serve

Notes

FAQ’s

  • What shall I do with leftovers? So this black bean mix makes 4-5 quesadillas so you can either store the leftover mix in the fridge for a couple days or even freeze it for another day
  • Is it spicy? No, it’s mild but if you like it hot you can double the spice
  • What can I swap the black beans for? Try it with lentils or even crumbled tofu
DID YOU MAKE THIS RECIPE?Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
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Hey I’m James, a fully qualified Health Coach, Author and Professional Food Blogger. My aim is to inspire you to cook easy and delicious home cooked food. 10 years ago I fell seriously ill out of the blue which left me bed bound for 2 years and house bound for the next 4 years. I decided to open my blog in 2016 to share my recovery journey and passion for food with the world.

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