Cheesy Black Bean Quesadillas with Jalapeno Cilantro Sauce

Cheesy, Crispy Deliciousness

This recipe for cheesy black bean quesadilla recipe with jalapeno cilantro dipping sauce is a flavor-packed vegetarian dinner perfect for the entire family! One of my daughters favorite foods is a black bean quesadilla, and this version is one that she and my husband and I enjoy equally. The black bean filling is filled with classic taco spices, the cheeses are melty and warm, and the exterior is nice and crispy. Plus, the jalapeno dipping sauce is sweet, smoky, and herby. A great compliment for the flavors inside of the quesadilla. 

The Supplies

Ingredients

To make this black bean quesadilla with creamy jalapeno cilantro sauce, you’ll need the following ingredients:

• Mayo
• Greek yogurt
• Pickled jalapenos and pickled jalapeno brine
• Fresh jalapeno
• Fresh cilantro
• Honey
• Fine salt
• Olive oil
• Yellow onion
• Garlic
• Chili powder
• Cumin
• Dried oregano
• Cayenne pepper
• Canned black beans
• Flour tortillas
• Shredded cheddar cheese
• Shredded gouda cheese
• Fresh cilantro, lime wedges, and pico de gallo, for garnish

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this cheesy black bean quesadilla recipe with jalapeno cilantro sauce, you’ll need the following pieces of equipment:

• Measuring cups
• Measuring spoons
• High-speed blender
• Silicone spatula
• Large frying pan
• Sieve
• Large heavy bottomed frying pan
• Wide spatula

Frequent Recipe Questions

Can I make this quesadilla in advance?

• A: These quesadillas are best enjoyed right after making them. The jalapeno cilantro sauce and black bean mixture can be made in advance and refrigerated. Then, when you’re ready to eat, reheat the black bean mixture and assemble the quesadillas as instructed.

Is the jalapeno cilantro sauce spicy?

• A: By removing the seeds and ribs from the jalapeno, this sauce is not too spicy! If you are looking for a spicier dipping sauce, keep the seeds in the fresh jalapeno, add an extra splash of pickled jalapeno brine, or add a pinch of red pepper flakes.

Recipe Tips

When you make this black bean quesadilla recipe with jalapeno cilantro sauce, here are a few tips to make sure it turns out delicious:

• Be sure to rinse the black beans well before adding them to the sauteed onions. This will remove any remaining starches from the beans that have seeped into the liquid around them in the can. It will make the texture of the beans smoother and more enjoyable to eat!
• In this recipe, I recommend using a heavy bottomed pan, such as a cast iron or stainless steel, for frying the quesadillas. Since a heavier pan heats more evenly, it will result in a consistent browning across the tortilla. Just be sure to heat the pan for about 3-4 minutes before adding the oil and quesadillas. 
• To flip the quesadillas, use a wide spatula to carefully lift the quesadilla. Then, use your spare hand to press the quesadilla into the spatula and flip it over, so it’s then resting on your hand. From there, it’s easier to place it back into the frying pan.

Recipe Details

Mix the Creamy Jalapeno Sauce

To get your recipe started, you’ll first blend the jalapeno cilantro sauce. For the sauce, you’ll add mayo, greek yogurt, pickled and fresh jalapenos, cilantro, honey, and salt to a blender. Blend the ingredients until the dipping sauce is smooth and no large chunks of jalapeno or cilantro are left.

Transfer the blended jalapeno dip into a bowl and cover it with a lid or wrap. Place the dip in the refrigerator to set while you make the black bean quesadillas.

Saute the Black Bean Filling

To make the quesadilla filling, place a large skillet over medium-low heat on the stove top. Add a drizzle of olive oil into the frying pan and scrape in the chopped yellow onions. Saute the yellow onions, stirring frequently, until the onions are nice and soft. 

To the softened onions, add the minced garlic and sprinkle in the spices. Toss to coat the onions in the spices and let them cook for a couple minutes until very fragrant.

Mix in a can of drained and rinsed black beans. Turn the heat down to low and heat until the beans are warmed through. Set the pan aside and begin assembling the quesadillas.

Pan Fry the Quesadillas

To make these quesadillas, spread a couple tablespoons of the black bean and onion mixture onto one half of a flour tortilla. Sprinkle some shredded cheddar and gouda cheeses over the black bean mixture. Fold the tortilla in half and press down gently to seal it. Set aside and repeat with the remaining tortillas and filling.

Place a clean, cast iron skillet over medium-high heat. Heat the pan for a few minutes and then drizzle about one teaspoon of olive oil into the pan. Place one or two of the assembled quesadillas into the pan on top of the oil. Fry the black bean quesadilla for a few minutes until it’s golden brown on the bottom. Use a large spatula to carefully flip the quesadillas to the second side and fry until golden on the second side.

Garnish the crispy black bean quesadilla with fresh cilantro, lime wedges, and a spoonful of pico de gallo. Serve the quesadillas with a bowl of the jalapeno cilantro sauce for dipping.

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If you make this cheesy black bean quesadilla with jalapeno cilantro sauce recipe, be sure to leave a comment or give this recipe a rating. I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!This post may contain affiliate links, please see the privacy policy for details.

If you make this cheesy black bean quesadilla with jalapeno cilantro sauce recipe, be sure to leave a comment or give this recipe a rating. I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

This post may contain affiliate links, please see the privacy policy for details.