Black bean quesadillas with salsa recipe

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Our black bean quesadillas with salsa take 10 minutes to make and serves two.

Black bean quesadillas with salsa
(Image credit: Future)
Preparation Time5 mins
Cooking Time5 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories720 Kcal36%
Saturated Fat20 g100%
Fat43 g61%
Carbohydrates48 g18%

These black bean quesadillas with salsa are a speedy delicious veggie meal and leftovers make a great lunch. 

A good repertoire of 15 minute meals is very useful to have when you’ve got a busy week ahead. These veggie quesadillas take only 10 minutes and are very filling and packed with black beans, sweetcorn, and spring onion. Infused with paprika, coriander, and Wensleydale cheese, these quesadillas are bursting with flavour.


  • 400g can black beans, drained
  • 50g canned sweetcorn, drained
  • 1⁄4tsp chilli flakes
  • 1tsp smoked paprika
  • 3 spring onions, thinly sliced
  • 150g Wensleydale cheese, grated
  • Small bunch coriander, finely chopped
  • 2 large flour tortillas
  • Salsa, to serve
  • Lime wedges, to serve




  1. Mix the black beans, sweetcorn, chilli flakes, smoked paprika, spring onions and half the cheese and coriander together, then season.
  2. Sprinkle a quarter of the cheese over half of 1 tortilla and top with half the bean mixture. Top with another handful of cheese and fold the tortilla over.
  3. Heat a frying pan over a high heat. When hot, put the quesadilla into the pan and fry for 2 minutes or until the cheese has melted slightly. Carefully turn it over and cook for 2 minutes more. Repeat with the remaining tortilla.
  4. Halve each quesadilla and serve with salsa and the remaining coriander, and lime wedges on the side.

Top tips for making our black bean quesadillas with salsa

Serve these quesadillas with salad on the side and it could easily stretch to serve four as they are very filling.

What should I put in a quesadilla?

Quesadillas are very versatile and are excellent for using up leftovers. You can add some fried mushrooms and pepper, shredded meat, prawns, or even scrambled egg! Despite the name, which is a combination of the words ‘queso’ which means cheese, and ‘tortilla’, you don’t always have to include cheese.

What goes well with quesadillas?

We like serving our quesadillas with salsa but a guacamole would be delicious too. As the quesadillas are already quite filling we recommend serving with a small green salad or some roasted broccoli. 

What can I use instead of Wensleydale cheese?

Swap for cheddar for a similar flavour profile or feta will give a delicious salty edge. For a stringy melted cheese, a handful of grated mozzarella is excellent. 

Profile picture of Jessica Ransom
Jessica Ransom

"This is an easy recipe that kids can help with preparing and cooking. If your children are old enough to use a knife, let them chop the spring onions and grate the cheese. With adult supervision, they can also fry the quesadillas and turn them over in the pan." 

As long as you use a non-stick frying pan, there’s no need to use any oil when cooking these quesadillas. This one from Our Place is stylish and versatile.

Our Place Always Pan - View at Our Place 

Our Place Always Pan - View at Our Place 

With an excellent non-stick coating this pan is sure to become one of your most used pieces of equipment. It comes in a variety of colours and is a little pricey but it’s worth the investment. No more stuck omelettes or pancakes! 

We have lots of cheap family meals you might like. Our cheesy chorizo quesadillas are a delicious meaty option or our chorizo, potato and thyme quesadillas are another popular choice. 

Georgia Sparks
Junior Food Writer

Georgia Sparks is Junior Food Writer, working across Woman & Home, Woman’s Weekly, Chat and She's passionate about food and is most content knife and fork in hand around the table with family and friends. Georgia works within the Food Team at Future Plc where she can usually be found in the kitchen developing and testing recipes as well as assisting on shoots and writing food features. When Georgia isn’t eating or writing about food she enjoys working on her fitness, being outside and spending time with her friends and family.

With contributions from