Hearty and nutritious, Black Bean Spinach Quesadillas make for an amazing meatless dinner! This dish allows you to feed the whole family at once, no flipping required.
Thanks to oven-roasting, you'll have crispy and golden brown tortillas filled with protein-rich beans and fresh greens. Best of all, this 30-minute meal only requires 5 ingredients, making it the ideal wholesome weeknight meal that kids and adults alike will love!
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🩵 About This Recipe
Looking for something quick, easy, and low-effort, but don't want to sacrifice on flavor or quality? These black bean quesadillas are one of my favorite weeknight dinners!
They feature hearty beans, nutritious spinach, and a pop of refreshing flavor from pico de gallo. Paired with melty cheese and golden brown tortillas, these baked quesadillas are a guaranteed family favorite and they're so easy to prepare and clean up.
And if you enjoy this recipe, my Baked Spinach Mushroom Quesadillas and Zucchini Quesadillas with Spinach are must-try dinners!
🧂 Gather Your Ingredients
- tortillas - I use burrito size flour tortillas for these quesadillas.
- Mexican blend cheese - feel free to use any kind of shredded cheese, but a Mexican blend pairs perfectly with the flavors in this dish.
- black beans - for a base that adds protein and fiber.
- baby spinach - for a boost of nutrients and freshness.
- pico de gallo - for a burst of bright and zesty flavor.
🔪 Let's Make Black Bean Spinach Quesadillas!
(Or click here to jump right to the recipe card with measurements!)
Beans and Cheese
Arrange tortillas on a parchment-lined baking sheet and add a handful of cheese, followed by beans.
Spinach and Pico
Add a handful of spinach and a scoop of pico de gallo.
More Cheese
Top your veggies with some more shredded cheese.
Bake
Fold the tortillas over and bake at 400 degrees F for 7 minutes, then flip and bake another 7 minutes.
💡 Expert Tips and Tricks
- It may be helpful to roughly chop the spinach to make these quesadillas a bit easier to eat.
- Give the tortillas a light press once you fold them over to help everything stay together.
❔ FAQs
I prefer flour tortillas when I make quesadillas, and this is the classic option for the dish. You can try them with corn tortillas, but the results might differ slightly and corn tortillas are easier to tear or rip.
If you find the tortillas difficult to work with, it may help to warm them up slightly before assembling your quesadillas. Wrap them in a slightly damp paper towel and microwave for up to 30 seconds to soften them before baking.
No, you could also pan fry these quesadillas one or two at a time, depending on the size of your pan. They'll need about 4 to 5 minutes per side when cooked over medium-high heat.
📝 Substitutions and Variations
- For some extra heat, add some jalapenos or red pepper flakes.
- Salsa or diced tomatoes can also be used instead of the pico de gallo.
- Substitute black beans with pinto beans or refried beans, or use a combination of your liking.
- Kernels of corn can add a bit of subtle sweetness and additional texture.
- If you want extra protein, shredded or grilled chicken can also be added.
Kristin's Kitchen Tip
If your oven is large enough, you can double this recipe to make up to 8 quesadillas at a time for large crowds or meal prepping!
🥡 Storage and Reheating
If you have leftover black bean quesadillas, store in the fridge in an airtight container or wrapped well in foil or plastic wrap. They'll last for at least 3 days.
To reheat, pop in the oven or toaster oven or reheat in a skillet to get the tortillas crispy again.
Keep It Handy
Don't have time for this black bean spinach quesadillas recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
Pair these bean and cheese quesadillas with some Homemade Lime Crema, or pair with sour cream, guacamole, or more pico de gallo on the side. Tortilla chips, a side salad, and some seasoned rice would also make great sides for this dish!
😋 More Quesadilla Recipes You'll Love
- Easy Cheesy Steak Quesadillas - Perfect for steak lovers, this recipe includes tender meat and melty cheese.
- Buffalo Chicken Quesadillas - Turns the bold and zesty flavors you know and love into an easy and convenient dinner.
- Eggplant Apple Vegetarian Quesadillas - As healthy as they are tasty, these simple vegetarian quesadillas combine unique flavors for an amazing meal.
- The Best Chicken Quesadillas - This recipe from Mel's Kitchen Cafe is the best way to make classic, delicious quesadillas with chicken!
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Black Bean and Cheese Quesadillas
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📋 Recipe Card
Black Bean Spinach Quesadillas
Ingredients
- 4 burrito size tortillas
- 2 cups shredded Mexican blend cheese
- 15 ounces black beans , drained and rinsed
- 4 ounces fresh baby spinach
- ¾ cup pico de gallo
Instructions
- Preheat the oven to 400 degrees F.
- Place each tortilla on a baking sheet, draping half over the edge so that they all fit.4 burrito size tortillas
- Distribute about half of the each of the cheese over the part of each of the tortillas that are on the baking sheet, then distribute all of the black beans.2 cups shredded Mexican blend cheese, 15 ounces black beans
- Layer on the spinach and then the pico de gallo.4 ounces fresh baby spinach, ¾ cup pico de gallo
- Finally sprinkle the rest of the cheese on the top (I like to do this so it can act as a 'glue' to hold the ingredients inside the quesadilla).
- Fold the other half of the tortillas over top and lightly press down.
- Bake the tortillas for about 7 minutes, then flip each over and bake for another 7 minutes, until the cheese is melted and the outside of the tortillas is crispy and brown.
Notes
Prep Tips:
- If desired, roughly chop the spinach so it stays in place on the quesadilla easier.
- Press the tortillas gently after folding so the fillings stay evenly distributed.
Variation Suggestions:
- Add sliced jalapeños or a pinch of red pepper flakes for extra heat.
- Use salsa or even diced tomatoes instead of the pico de gallo, if you prefer.
- Swap the black beans for pinto beans or refried beans.
- Stir in some cooked corn kernels for a little sweetness and texture.
- Add cooked shredded chicken for additional protein.
Serving Suggestions:
- Cut each quesadilla into wedges for easy serving.
- Serve with sour cream, guacamole, or extra pico de gallo on the side.
- Serve with this tangy 5-minute homemade Lime Crema sauce.
- Pair with a simple side salad, Spanish rice, or tortilla chips and salsa.
Storage Info for Leftovers:
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven, toaster oven, or skillet to bring back the crispiness.
- Microwaving works in a pinch, but the tortillas will be softer.
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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