Go Back
- 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 red bell pepper, diced - 1 small red onion, finely chopped - 2 cloves garlic, minced Black beans are the heart of this dish. They add protein and fiber. Corn provides a sweet crunch. The red bell pepper adds color and a sweet flavor. Red onion gives a nice bite and garlic adds depth. - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste Spices make the quesadillas special. Ground cumin offers a warm, earthy flavor. Smoked paprika brings a rich, smoky taste. Cayenne pepper gives a kick. Salt and pepper enhance all the flavors. - 2 cups shredded pepper jack cheese - 4 large flour tortillas - 2 tablespoons olive oil (for cooking) Pepper jack cheese melts beautifully and adds spice. Flour tortillas are soft and easy to fold. Olive oil helps make the quesadillas crispy and golden. These ingredients are simple, yet they create a tasty meal. I love how each item plays a role in making these quesadillas a hit. {{ingredient_image_1}} To start, heat a skillet over medium heat. Add 1 tablespoon of olive oil. Once the oil is hot, toss in the diced red onion. Sauté it for about 2-3 minutes until it turns soft and clear. This step builds the base flavor. Next, add the minced garlic and diced red bell pepper. Stir in 1 cup of corn kernels, whether fresh, frozen, or canned. Cook for another 2-3 minutes until the veggies soften. They should smell great, and the colors will pop. Now, mix in the black beans, ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir everything well. Cook for 2-3 more minutes until heated through. Once done, remove the skillet from the heat and set the filling aside. Heat a clean skillet or griddle over medium heat. Place one flour tortilla in the skillet. Sprinkle about ½ cup of shredded pepper jack cheese over half of the tortilla. The cheese adds a creamy texture and a spicy kick. Spoon a generous amount of your black bean mixture over the cheese. Make sure to spread it evenly. Fold the tortilla in half to cover the filling. Cook for 3-4 minutes until the bottom turns golden brown. Flip it over and cook until the other side is crispy and the cheese melts. Remove the quesadilla from the skillet. Repeat this with the remaining tortillas and filling. Slice each quesadilla into wedges for easy serving. For a fresh touch, garnish your quesadillas with chopped cilantro. This adds color and flavor. Serve with lime wedges on the side. A squeeze of lime juice gives the quesadilla a zesty kick that enhances the taste. Enjoy your meal! You can easily change the spice in your quesadillas. Here’s how: - To make them milder, cut the cayenne pepper in half or leave it out. - For more heat, add extra cayenne or use a hot sauce in the filling. You can also swap ingredients: - Use black-eyed peas or pinto beans instead of black beans. - Try different cheeses like cheddar or mozzarella. Getting the skillet temperature just right matters. - Heat your skillet over medium. If it’s too hot, the quesadillas may burn. - A good test is to sprinkle a drop of water in the skillet. If it sizzles, you’re ready. To ensure your quesadillas are crispy: - Use enough olive oil to coat the skillet. - Don’t overcrowd the pan. Cook one or two at a time for the best results. Storing leftovers is simple: - Place the quesadillas in an airtight container. They can last in the fridge for 2-3 days. - You can also freeze them. Just wrap them tightly in plastic wrap. When it’s time to reheat: - Use a skillet over low heat. This keeps them crispy. - You can also use an oven. Preheat to 350°F (175°C) and bake for 10-15 minutes. Pro Tips Adjust the Heat: If you prefer a milder quesadilla, reduce or omit the cayenne pepper. You can also swap it for a milder chili powder. Cheese Options: While pepper jack adds a nice kick, feel free to mix it with other cheeses like cheddar or mozzarella for a creamier texture. Extra Veggies: Add more vegetables like spinach, zucchini, or mushrooms to increase the nutrition and flavor of your quesadillas. Serve with Dips: Enhance your quesadilla experience by serving with guacamole, salsa, or sour cream for added flavor and creaminess. {{image_2}} You can make these quesadillas even more colorful and tasty by adding extra veggies. Spinach and zucchini are great choices. They add flavor and nutrition. You can also swap out the cheese for a dairy-free option, like cashew cheese or a vegan blend. This keeps the dish fresh and fun. If you want more protein, try adding grilled chicken or beef. Just cook the meat first and mix it with the beans. For a spicy kick, chorizo is a fantastic choice. It brings a rich flavor that pairs well with the black beans. Adjust the spice to fit your taste. Dips make quesadillas even better. Salsa and guacamole are popular options. They add creaminess and freshness. You can also serve a simple salad on the side. Rice or black bean soup works well, too. These sides round out the meal and add more flavor. One serving of spicy black bean quesadillas has about 400 calories. This includes: - Fats: 18 grams - Proteins: 16 grams - Carbohydrates: 45 grams These numbers can change based on your ingredient choices. Black beans are a superfood. They are high in fiber, which helps digestion. They also provide protein, which helps build and repair muscles. Adding vegetables like corn and bell peppers boosts vitamins. This mix is rich in vitamin C and antioxidants, which help fight free radicals. Eating more veggies can support heart health. They help keep your body strong and full of energy. These quesadillas are easy to adapt. They can be made gluten-free by using corn tortillas instead of flour ones. If you need a dairy-free option, try vegan cheese. It melts well and tastes great! This dish can fit many diets and is a tasty choice for everyone! To boost flavor, try adding fresh herbs like cilantro or parsley. You can also mix in lime juice for a zesty touch. Consider using smoked cheese for a richer taste. Spice lovers can add more cayenne pepper or even fresh jalapeños for extra heat. Adding a pinch of sugar can balance out the spice, making the flavors pop. Don’t forget to taste as you go! Yes, you can prepare the filling in advance. Store it in an airtight container in the fridge for up to three days. When you're ready, simply assemble and cook the quesadillas. If you want, you can also cook them fully and reheat later. Just keep them in the fridge and warm them on a skillet before serving. These quesadillas go great with salsa, guacamole, or sour cream. For something different, try a cilantro-lime crema or a spicy chipotle dip. Each dip adds a nice contrast to the heat of the quesadillas. Try serving with lime wedges for an extra zing! Spicy black bean quesadillas are easy and fun to make. Start with fresh ingredients like black beans, corn, and peppers, then add spices for a flavor kick. You can customize them to fit your taste. Whether you enjoy them vegetarian or with meat, the variations are endless. Pair them with dips like salsa for a tasty meal. These quesadillas are not just delicious; they also offer health benefits. Now, it's time to gather your ingredients and start cooking! Enjoy this flavorful dish and impress your friends and family.

Fiery Spicy Black Bean Quesadillas

Delicious and spicy quesadillas filled with black beans, corn, and pepper jack cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

  • 1 can black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 unit red bell pepper, diced
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper
  • 1 to taste salt and pepper
  • 2 cups shredded pepper jack cheese
  • 4 large flour tortillas
  • 2 tablespoons olive oil
  • 1 to taste fresh cilantro, chopped
  • 1 to serve lime wedges

Instructions
 

  • In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the diced red onion and sauté for 2-3 minutes until translucent.
  • Add the minced garlic, diced red bell pepper, and corn to the skillet. Sauté for another 2-3 minutes until the vegetables are softened.
  • Stir in the black beans, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for an additional 2-3 minutes until heated through. Remove from heat and set aside.
  • Heat a clean skillet or griddle over medium heat. Place one tortilla in the skillet and sprinkle 1/2 cup of shredded pepper jack cheese over half of the tortilla.
  • Spoon a generous amount of the black bean mixture over the cheese, then fold the tortilla in half to cover the filling. Cook for 3-4 minutes until the bottom is golden brown, then flip and cook the other side until crispy and the cheese has melted.
  • Remove from the skillet and repeat the process with the remaining tortillas and filling.
  • Slice the quesadillas into wedges and garnish with fresh cilantro. Serve with lime wedges on the side for an added zesty kick.

Notes

Adjust the cayenne pepper to taste for desired spiciness.
Keyword black beans, quesadillas, spicy, vegetarian