Name: Skinny Black Bean Quesadillas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1/2 tablespoon olive oil; 2 garlic cloves, minced; 1 yellow onion, chopped; 1 red bell pepper, diced; 1 teaspoon ground cumin; 1/4 teaspoon chili powder; Dash of salt and ground black pepper; 13.5 ounces canned black beans, drained and rinsed; 1 cup baby spinach; 4 low carb tortillas (8 inch); 1.5 cups low-fat shredded Mexican blend cheese; 1/2 cup salsa

Jump to Recipe

Prepare to fall in love with these Skinny Black Bean Quesadillas—your new go-to recipe for busy weeknights, lunchbox upgrades, and effortless entertaining! This dish brings together fiber-packed black beans, colorful veggies, and just enough gooey cheese, all tucked inside golden, crisp low-carb tortillas. Not only are these quesadillas satisfyingly flavorful, they’re also lighter on calories and big on taste, making them the ultimate feel-good comfort food for anyone who craves healthy, homemade Mexican at home.

Skinny Black Bean Quesadillas Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the beauty of simple, fresh ingredients: each choice here is no accident, and together, they create the most craveable, colorful skinny black bean quesadillas. From the robust black beans to the sweet red peppers and just a whisper of spice—every element brings something wonderful to the party.

Olive Oil (1/2 tablespoon): Helps achieve that perfect sauté while lending richness without heaviness.
Garlic Cloves, minced (2): Infuses the filling with aromatic depth and a hint of heat.
Yellow Onion, chopped (1): Balances the flavors with sweetness as it caramelizes.
Red Bell Pepper, diced (1): Adds vibrant color and sweetness, plus a satisfying crunch.
Ground Cumin (1 teaspoon): Layers in a warm, earthy flavor that pairs beautifully with black beans.
Chili Powder (1/4 teaspoon): Just enough to bring subtle heat and smokiness.
Salt and Ground Black Pepper (dash): Brightens and enhances every bite—don’t skip!
Canned Black Beans, drained and rinsed (13.5 ounces): The protein- and fiber-rich star of this dish.
Baby Spinach (1 cup): Wilts into the mix for a fresh, nutrient-packed layer.
Low Carb Tortillas, 8-inch (4): Keeps things light and adds a satisfying crunch when crisped.
Low Fat Shredded Mexican Blend Cheese (1.5 cups): Melts into gooey goodness for that signature quesadilla pull.
Salsa (1/2 cup): A juicy, tangy finish—serve inside or on the side.

How to Make Skinny Black Bean Quesadillas

Step 1: Sauté the Aromatics

Start by heating your olive oil in a large non-stick pan over medium heat. This is your foundation for mouthwatering flavor, so let the oil warm up before you toss in the minced garlic. Sauté the garlic for just a minute—enough to make your kitchen smell irresistible but not so long that it browns.

Step 2: Cook the Veggies

Next, bring in the chopped onion and diced red bell pepper. Let them cook together in the pan for six to seven minutes, stirring occasionally until the onions are soft and the peppers are just starting to get those delectable golden edges. This is where the sweetness really develops!

Step 3: Season It Up

Sprinkle in ground cumin, chili powder, plus a dash of salt and black pepper. Give everything a good stir—these spices will bloom in the heat, amping up the flavor base of your skinny black bean quesadillas.

Step 4: Add Beans and Greens

Time to stir in those protein-packed black beans and the cup of baby spinach. Cook for about a minute, just until the beans are warmed through and the spinach wilts gently into the mix. Your filling is ready!

Step 5: Assemble the Quesadillas

Remove the veggie and bean mixture from the pan and set aside. Increase the heat to high for quesadilla assembly. Place one low-carb tortilla on the hot pan, sprinkle cheese over half of the tortilla, and spoon some of the bean and veggie mixture on top. Fold the other half over to create a half-moon shape.

Step 6: Toast and Flip

Let the quesadilla cook for a couple of minutes on one side until it turns golden and crisp. Carefully flip and cook the other side for another minute, letting the cheese melt perfectly and the tortilla develop a crunchy bite.

Step 7: Serve with Salsa

Slide your skinny black bean quesadillas onto a cutting board, slice into wedges, and serve hot with a generous scoop of salsa either inside or on the side for dipping. Dig in and enjoy!

How to Serve Skinny Black Bean Quesadillas

Garnishes

The finishing touches make these skinny black bean quesadillas even more exciting. Sprinkle on some freshly chopped cilantro, a dollop of Greek yogurt, or some sliced avocado for extra creaminess and vibrant color. A squeeze of lime brings just the right zing!

Side Dishes

Amp up your meal by pairing your quesadillas with a fresh side salad, cilantro-lime rice, or a simple bowl of guacamole. Roasted sweet potatoes or grilled corn on the cob also make fantastic, colorful partners for your plate.

Creative Ways to Present

For a fun twist, cut your skinny black bean quesadillas into bite-sized triangles and serve them party-style on a big platter. Layer them with extra salsa, fresh herbs, or colorful veggie toppings. Stack in a lunchbox for a fun, handheld feast, or assemble a DIY quesadilla bar for a crowd!

Make Ahead and Storage

Storing Leftovers

Let any leftover skinny black bean quesadillas cool fully, then store them in an airtight container in the fridge for up to three days. Stack them with parchment between layers to keep them from sticking together—this keeps them fresh and the tortillas crisp.

Freezing

These quesadillas freeze beautifully! Wrap individual portions tightly in plastic wrap or foil, then place them in a zip-top freezer bag. They’ll keep well for up to two months. Thaw overnight in the fridge for best results.

Reheating

To revive that glorious crispy exterior, reheat your quesadillas in a dry skillet over medium heat for a few minutes per side. You can use the microwave for speed, but keep in mind the tortillas may soften a bit. For a crispier option, try reheating in a toaster oven or air fryer.

FAQs

Can I make skinny black bean quesadillas vegan?

Absolutely! Just swap the low fat cheese for your favorite plant-based cheese shreds. The rest of the filling is already vegan-friendly and just as flavorful.

Do I have to use low carb tortillas?

Not at all—feel free to substitute with whole wheat, gluten-free, or your favorite traditional tortillas. The recipe is flexible and delicious no matter the wrap!

What other vegetables can I add to the filling?

You can toss in corn, zucchini, mushrooms, or even kale for a little extra texture and nutrients. Just be sure to sauté any additional veggies until tender before adding them to your quesadilla.

Can I prep the filling ahead of time?

Yes! The black bean and veggie mixture can be made in advance and kept in the fridge for up to three days. That makes assembling fresh skinny black bean quesadillas a breeze whenever hunger strikes.

Are skinny black bean quesadillas good for meal prep?

Definitely—these quesadillas keep well and are perfect for lunchboxes or quick dinners. Just pack the salsa separately to keep things from getting soggy until you’re ready to eat.

Final Thoughts

If you’re craving something wholesome, quick, and full of bold flavors, you simply have to give these skinny black bean quesadillas a try. They’re endlessly adaptable, impossibly tasty, and sure to become a favorite in your kitchen. Enjoy every bite!

Skinny Black Bean Quesadillas Recipe

★★★★★

5.1 from 6 reviews

Author: Mariam
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

These Skinny Black Bean Quesadillas are a delicious and healthy twist on a classic Mexican dish. Packed with flavor and nutrients, they are perfect for a quick and satisfying meal.

Instructions

Heat: In a large non-stick pan, heat olive oil over medium heat.
Saute: Once hot, sauté garlic for one minute, then add onion and red bell pepper. Cook for 6-7 minutes.
Season: Season onion and bell pepper mixture with cumin, chili powder, salt, and pepper. Mix well.
Warm: Add black beans and spinach, cooking until warm and wilted, about 1 minute. Remove the bean and veggie mixture from the pan and set aside.
Heat: Increase the heat to high and place the tortilla on the pan.
Sprinkle: Sprinkle with cheddar and add some of the black bean and veggie mixture. Flip one half over the other.
Flip: Cook on one side until lightly browned, then flip it over.
Top: Top with salsa and enjoy!

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-Frying
Cuisine: Mexican