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    Home » Recipes » Lunch

    Published: Mar 28, 2022 · Modified: Jan 17, 2023 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.

    Recipe Difficulty – Very Easy

    Jump to:
    • Why this recipe works
    • Ingredients to make Black Bean Quesadillas
    • Substitutions
    • Variations
    • Instructions to make Black Bean Quesadillas
    • Leftovers
    • Recipe FAQs
    • Recipe
    • Reviews

    Why this recipe works

    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 Mixed Bean Salad.

    If you’re looking for more gluten-free Mexican style food then check out my Homemade Gluten Free Tortillas recipe or One Pan Tofu Fajitas.

    Ingredients to make Black Bean Quesadillas

    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 opt for gluten-free but any kind will do.
    • Grated cheese- I prefer to use vegan, but any type you prefer will be great with this dish.

    See recipe card for full information on ingredients and quantities.

    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.

    Instructions to make Black Bean Quesadillas

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

    Step 1: Firstly, dice the onion, garlic and slice the mushrooms and pepper

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

    Step 2: 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, sweetcorn, Black Beans, Pepper, Mushrooms, spice, garlic, lime, onion, tomato puree,  in a frying pan.

    Step 3: Next add in the drained black beans, sweetcorn, tomato puree, lime juice, stir and fry for a further 5 minutes

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

    Step 4: 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.

    Step 5: 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 on a chopping board.

    Step 6: 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

    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.

    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.

    Recipe FAQs

    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 in a plate.

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    Tried this One-Pan Black Bean Quesadillas 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!

    P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!

    Recipe

    One-Pan Black Bean Quesadillas.

    One-Pan Black Bean Quesadillas

    Easy to make gluten-free & vegan black bean quesadillas
    5 from 4 votes
    Save for laterSaved!
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    Print Pin Rate
    Course: Dinner, Lunch
    Cuisine: Mexican
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4 people
    Calories: 364kcal
    Author: James Wythe
    Cost: £4

    Equipment

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

    Ingredients

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

    Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
    Substitutions & Variations: I have included a list of these in the post above.
    To Store: The mix in the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that! 
    To Freeze: I wouldn’t recommend freezing this recipe.
    Tip 1: Chopping the veg evenly helps it to cook evenly. 
    Tip 2: If you don’t have a mixture of spices then opt for a fajita spice mix.
    Tip 3: Make sure to use a non stick pan!

    Nutrition

    Calories: 364kcal | Carbohydrates: 29g | Protein: 17g | Fat: 20g | Saturated Fat: 9g | Fiber: 7g | Sugar: 4g

    Please note that Nutrition information is a rough estimate

    Did you make this Recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
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      Recipe Rating




    1. Carrie says

      January 12, 2023 at 9:52 pm

      Hi James – I must try this…I really love this sort of beany, cheesy mix. You seem to have left the pepper off the ingredients list, btw – just one, is it?
      Do you use smoked or plain paprika, please?
      Thanks for all the recipes 🙂

      Reply
      • James Wythe says

        January 24, 2023 at 12:26 pm

        Thank you for noticing 🙂 added now!

        Reply
    2. Martyna says

      November 26, 2022 at 6:39 pm

      5 stars
      Omg it was absolutely amazing!we added guacamole with ours. Highly recommend. Thank you James!

      Reply
    3. Rachel says

      July 12, 2022 at 9:51 pm

      5 stars
      How many calories for each one? Absolutely delicious and so easy to make

      Reply
      • Elizabeth says

        January 12, 2023 at 1:39 pm

        I have just worked it out to 452 calories adding a medium red pepper which was missing from James ingredients but mentioned in the instructions

        Reply
    4. Cynthia Baker says

      March 31, 2022 at 10:43 pm

      5 stars
      Delicious! Thank you, James!

      Reply
      • James Wythe says

        April 01, 2022 at 8:05 am

        Yay! Glad you enjoyed Cynthia 🙂

        Reply

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    Hey, I’m James! A fully qualified Health Coach, Author and Professional Food Blogger with over 1 million followers. My aim is to inspire you to cook easy and delicious home cooked food. 12 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 opened my blog in 2016 to share the easy allergy friendly recipes that I taught myself to cook.

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    Hey, I’m James! A fully qualified Health Coach, Author and Professional Food Blogger with over 1 million followers. My aim is to inspire you to cook easy and delicious home cooked food. 12 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 opened my blog in 2016 to share the easy allergy friendly recipes that I taught myself to cook.

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    BUY NOW

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      The Best Vegan Lasagne
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