Black Bean Quesadilla

These black bean quesadillas are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The quesadillas are filled with a flavourful mixture of black beans, spices, and vegetables, such as bell peppers and onions, which are then sandwiched between two crispy tortillas and topped with melted vegan cheese.

Not only are these black bean quesadillas delicious, but they are also a great source of protein and other essential nutrients, making them a healthy and satisfying meal option. They are also customisable and can be made with your favourite vegetables or toppings, making them a versatile and flexible option for any mealtime.

You can find a video for this recipe on my instagram page.


Serves 2

  • 2 tortilla wraps
  • 1 red onion
  • 1/2 red pepper
  • 4 garlic cloves
  • 5 cherry tomatoes
  • Handful spinach
  • 1 can black beans
  • 1-2 tbsp tomato puree
  • 1 tsp paprika
  • 1/2 tsp ground ginger
  • Coriander
  • 1 tsp cumin
  • 1 lime


  • 1 avocado
  • 1 tsp lime juice
  • Coriander
  • Salt and pepper to taste


  1. Finely dice the onions and garlic, heat a large frying pan and drizzle a small amount of oil, fry the onions and garlic together for 2-3 minutes
  2. Drain and rinse the black beans and add them to the frying pan with the onions and garlic, add the paprika, ginger and cumin and mix well, leave to cook for 3 minutes
  3. Now add the sliced peppers and cherry tomatoes, mix again
  4. Add the juice of one lime, excluding 1 tsp for the guac
  5. Season the mix with salt and pepper
  6. Add a handful of spinach, mix then add the tomato puree
  7. Stir and simmer for 3 minutes
  8. Scrape the black bean mix into a separate bowl and set aside, chop some coriander and add to the black bean mix
  9. Clean and dry the frying pan or use another one, ready for the wraps
  10. Place the clean frying pan back on the heat, do not add oil to the pan, place one tortilla wrap onto the frying pan
  11. Grate some vegan cheese on one side of the wrap, followed by the black bean mix then some more grated vegan cheese
  12. Now close the wrap so that it is folded in half, let the wrap cook on the bottom for 5 minutes, then flip the wrap over and cook the other side until all the cheese is melted and the wrap is golden brown and crispy
  13. Keep the first Quesadilla hot whilst making the second one
  14. Repeat processes 10-12 for the second Quesadilla
  15. Now to make the guac, spoon the avo into a bowl with the lime juice, salt and pepper, mix well until the avo has a smooth, thick liquid like consistency
  16. Serve both Quesadillas by cutting them in half and serving with creme fraiche and guac! 
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