20-Minute Black Bean Oven Quesadillas

Holy tasty vegetarian meal, Batman.

Vertical image of a pile of triangle stuffed tortillas on a plate with tomato and sour cream garnish, with text on the top and bottom of the image.

Words really can’t describe just how tasty these black bean oven quesadillas are. But I’m sure some of you may be skeptical about this, because it’s such a simple recipe.

I will agree with you there – the recipe itself is insanely simple. There’s only a handful of ingredients required, and all you need is one bowl and one baking sheet to get it done.

However, this is my new favorite meatless recipe for a reason: the black beans are very filling, making it a meal that I can feel good about eating, and one that will not leave me feeling hungry a few hours later.

Vertical image of a pile of triangular-cut bean-stuffed quesadillas with a tomato, scallion, and sour cream garnish next to bowls of salsa and sliced scallions on a wooden cutting board and a white towel.

That’s sometimes difficult to do with vegetarian meals, but as an avid meat-eater, I can tell you that you won’t feel deprived when you sit down to this meal. I promise.

The hearty filling totally blows my mind because it is so satisfying while also being so simple.

And you can mix the filling with whatever your favorite salsa may be, getting your preferred flavors in there whether you like herbs, sweetness, smoke, or heat.

This is something that I love because my husband and I usually have at least five different salsas in the house at any given time, no lie.

Vertical image of pieces of a cut quesadilla with a black bean and cheddar filling, on a wooden cutting board on a white towel in front of a black background.

We love using them in so many different recipes, and this one is no exception.

The salsa brings a bunch of flavor to the dish. Once you make the filling, all you have to do is fill the tortillas and let your oven take care of the rest. For a 20-minute meal, it’s pretty darn magical, if I do say so myself.

Easy and healthy dinners that are filling and satisfying are difficult to come up with sometimes, so I like this one because I always have the required ingredients on hand. Even if you don’t have regular tomato salsa, roasted salsa verde can make a nice substitution.

Vertical top-down image of a pile of triangular stuffed soft tortillas on a white plate garnished with diced tomatoes, sour cream, and scallions next to a bowl of red salsa and a bowl of sliced scallions on a wooden cutting board on a white towel.

You can play with different types of canned beans as well, if you like. Different cheeses are fun to try too, especially if you pick one with some heat to it.

There are so many ways to make the basic recipe provided here your own, or you could even make a modified version using what’s on hand if you don’t have every single specific ingredient that’s called for, and you don’t want to make an extra trip to the store.

Did you know that these quesadillas are also perfect for the freezer? At the end of this article, I’ve outlined exactly how to store them in the freezer so you can have them ready to eat at any time. Keep reading for tips!

Vertical image of a hand dipping a wedge of quesadilla garnished with diced tomatoes, sour cream, and scallions in a black bowl of salsa on a wooden cutting board, with a black bowl of sour cream in the background of a black backdrop.

The only question is, what are your favorite toppings to serve on top of a quesadilla like this?

For me, it’s all about the sour cream and a sprinkle of fresh vegetables, like diced fresh tomatoes and jalapeno.

I also like to serve some extra salsa alongside these for dipping. What can I say? I am a salsa fiend.

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Horizontal image of a white plate with bean-stuffed tortillas in triangular shapes topped with tomatoes, sour cream, and scallions.

20-Minute Black Bean Oven Quesadillas

  • Author: Meghan Yager
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


Crispy black bean oven quesadillas are insanely tasty and can be on the table in 20 minutes. And this vegetarian meal is easily customized.


  • 2 14.5-ounce cans black beans, rinsed and drained
  • 1 cup tomato salsa
  • 1 cup grated sharp cheddar cheese
  • 8 large flour tortillas
  • Cooking oil spray

Suggested Toppings:

  • Sour cream
  • Sliced jalapenos
  • Diced tomatoes
  • Extra salsa


  1. Preheat oven to 400˚F.
  2. Place the black beans in a large mixing bowl. Using a fork, mash about 1/4 of the beans. Add salsa and cheese, and stir to combine.
  3. Place flour tortillas on a baking sheet coated with cooking oil spray. Spread the bean mixture on one half of each tortilla. Fold over the other half of the tortilla to make a half moon shape. Spray the top of each quesadilla lightly with cooking oil spray.
  4. Bake for 10 minutes, or until cheese is melted and beans are heated through. Remove from oven. Let cool on the pan for about 2 minutes before cutting into wedges.
  5. Serve warm with suggested toppings.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Vegetarian
  • Method: Baking
  • Cuisine: Tex-Mex

Keywords: black bean, quesadilla

Cooking By the Numbers…

Step 1 – Rinse and Drain Beans, and Measure Out Remaining Ingredients

Horizontal image of a pile of flour tortillas and bowls of salsa, shredded cheddar cheese, and black beans on a dark surface.

Rinse two cans of black beans and drain them well in a colander.

Measure out all of the remaining ingredients as listed on the ingredients list.

If you haven’t already, grate your cheese. I like to use my box grater, and prefer using the side with the largest blades, but the shredding disk on your food processor will also make short work of this.

Preheat your oven to 400˚F. Spray a large baking sheet (or two medium-sized baking sheets) with cooking oil spray. Set aside.

Step 2 – Make Filling

Horizontal image of a metal bowl with whole black beans, some partially crushed.

Add the black beans to a large mixing bowl. Mash about one-quarter of the beans with the back of a fork.

Add the salsa and cheese. Stir well to combine.

Horizontal image of a metal bowl with a bean and shredded orange cheese mixture on a dark table.

Do you have kids who are eager to help out in the kitchen? This is a great recipe for them to try!

Step 3 – Assemble

Horizontal image of a flour tortilla with a bean and cheese mixture spread on half of it on a baking sheet.

Place tortillas on the prepared baking sheet(s).

Spread the bean filling on one half of a tortilla, in an even layer.

Horizontal image of two folded flour tortillas on a baking sheet.

Fold the other half of the tortilla over the filling to make a half moon. Repeat with the remaining tortillas and filling.

Lightly spray the tops of the quesadillas with cooking oil spray.

Step 4 – Bake

Horizontal image of whole folded quesadillas and triangular-cut pieces surrounded by bowls of tomatoes, sliced scallions, salsa, and sour cream, all on a wooden cutting board

Bake for 10 minutes, until the cheese is melted and the beans are warmed all the way through.

Let cool on the pan for about 2 minutes before cutting into triangles and serving with your choice of toppings.

How Do I Freeze These Quesadillas to Enjoy Later?

If you would like to make these ahead of time for easy eating during the week, there’s a simple way to do that.

Horizontal image of a pile of triangular tortillas stuffed with a bean mixture garnished with diced tomatoes and white sour cream on a white plate.

Assemble the quesadillas, and skip cooking them. Stack them with a piece of parchment paper between each, and store the stack in a large freezer bag (or two).

Place in the freezer, and remove when you are ready to eat. Reheat slowly in a large skillet over medium-low heat, flipping once or twice, until the outside is crispy and golden. The cheese inside should be melted and the filling should be warmed all the way through.

Do you need even more filling vegetarian meals to choose from? Try more Tex-Mex inspired recipes from Foodal next:

What are your favorite quesadilla toppings? Tell us in the comments below, and be sure to come back to rate the recipe after you try it!

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on September 14, 2010. Last updated May 31, 2020.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

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