vegetarian

Spicy Two-Bean Southwestern Quesadillas #MeatlessMainDay

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Quesadillas have been all the rage at my place lately… well, truthfully quesadillas are all the rage, all of the time at my place. They are a quick and tasty snack that can easily transform into a full meal when served with a side salad or a simple side of rice. My kids love to snack on a comforting, melty quesadilla and they like theirs in an authentic-style and prefer just cheese between their toasted tortillas. Believe me, they are both sticklers on this cheese-only preference!

While the kids enjoy their cheese, Evan and I typically like to add in some chopped up chicken or beef fajitas along with some sauteed onion and green peppers for a heartier quesadilla. 

For this week’s #MeatMainDay post I’m sharing one of my favorite recipes for a satisfying, veggie-loaded quesadilla. This spicy two-bean Southwestern quesadilla is just teeming with colorful ingredients, melty cheese, hearty beans and flavor! I guarantee you will not miss the meat when you make this as a protein-packed main dish. 

 

How to make a spicy two-bean Southwestern quesadilla.

This spicy two-bean Southwestern quesadilla starts with a tortilla that is filled with a few layers of satisfying ingredients. These include vegetarian refried beans, a zesty veggie mixture of  corn, black beans, fresh jalapeno, red onion, tomatoes and cilantro! And lest we forget cheese, y’all! Of course, there is a good measure of cheese layered into this colorful, vegetarian quesadilla.

We pulled out all the stops when we served this loaded quesadilla and paired it up some simple Spanish rice as well as fresh guacamole, sour cream and salsa! This was definitely one of our favorite fast feasts. I hope you enjoy it too! 

How do you like your quesadillas?

Here’s my latest YouTube video where I make one of these spicy two-bean quesadillas for you! Be sure to subscribe to my channel when you visit. Don’t miss out on any of the fun over there!

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Spicy Two-Bean Southwestern Quesadillas

Recipe by Marcelle at A Little Fish in the Kitchen Course: Main
Servings

8

servings
Prep time

20

minutes
Cooking time

5

minutes

Ingredients

  • 1 cup cooked black beans

  • 1 cup corn kernels

  • one half of a large, fresh jalapeno, seeded and finely chopped

  • one half of a large tomato, seeded and coarsely chopped

  • 2 tablespoons of red onion, finely chopped

  • 1/2 cup fresh cilantro, coarsely chopped

  • 1/4-1/2 teaspoon salt (to taste)

  • 1/2 teaspoon ground black pepper

  • 1 teaspoon cumin

  • 1 teaspoon chili powder (to taste)

  • Tortillas, store-bought or homemade

  • 1 can (15 oz) vegetarian refried beans

  • 1-1/2 cups cheddar or Mexican blend cheese, shredded

Directions

  • In a medium-size bowl, mix black beans, corn kernels, jalapeno, red onion, cilantro and spices together. Set bowl aside.
  • Pre-heat a dry skillet over medium heat.
  • Spread 2 tablespoons of refried beans on one half of a whole tortilla and top with 2 tablespoons shredded cheese. Top with 2 – 3 tablespoons of black bean and corn mixture. Add another 2 tablespoons of shredded cheese.
  • Fold the tortilla over to close the quesadilla and place into the warm skillet. Once it is in the pan, gently press down with a spatula so it will hold it’s shape. Allow to toast on side for 1 -2 minutes and use the spatula to carefully flip the quesadilla over onto the other side. Allow to toast for another 1 – 2 minutes or until cheese is melted and the filling is warmed through.
  • Transfer the warm quesadilla to a plate and use a pizza cutter to cut it into two pieces, if desired.
  • These spicy two-bean Southwestern quesadillas are terrific served with guacamole, sour cream, salsa and a side of Spanish-style rice!

Notes

  • Recipe from A Little Fish in the Kitchen at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.
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18 Comments

  1. We absolutely love quesadillas around here, too! I never get tired of ’em. I love the refried beans in this recipe…it needs to go on our menu soon for sure. 🙂

  2. Your bean quesadilla looks so delicious! I should make some soon too.

  3. Bill is off this week and he’s been making quesadillas for lunch! Love your version…I’d happily join Bill and have these for MY lunch!

  4. I used to make quesadillas often when the girls were home. (They’re in their 30’s now!) When I catered, I once did a custom quesadilla bar. It was a bit crazy, with two skillets going, but people got to pick what they wanted – meat, beans, onions, cilantro, mango…. plus different cheeses. Yours look great!

    • Hi Mimi, we do similar thing when we have taco night. I will have to make up a quesadilla bar at your suggestion! That will be fun 🙂 Thank you! 🙂

  5. Yummy, I love them, such a comforting meal!

  6. Quesadillas are SO good! Yours look excellent — nice balance to the spicing, great combo of ingredients. Great pantry meal, too — unfortunately all too important in these times.

  7. These look like corn tortillas — are they? I’m making flour tortillas this week and this would be a great lunch for us! Reminded me, too, that I haven’t made my two-bean vegetarian chili lately!

    • Hi David, I used flour tortillas for this, but corn tortillas would be awesome too! I’ll have to try it that way next time. 🙂 Hope you and Mark are staying safe and well!

  8. these are perfect! quesadillas are my go-to when i have no dinner planned. 🙂

  9. I just ordered tortillas from our grocery store but unfortunately they were out but I’ll be trying the quesadillas whenever I can get some.

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