Meet Your New Weeknight Vegetarian Staple!
Think of these black bean quesadillas as the perfect mash-up of Tex-Mex comfort food and farmers-market freshness. Charred tortillas lock in a gooey blanket of melty cheese while a quick sauté of black beans and Swiss chard brings smoky heat, bright cilantro-lime zing, and just enough greenery to make every bite feel vibrant instead of heavy.
I almost didn’t share this recipe. It’s the type of meal I throw together when I have no clue what to make for dinner. And the first time I made it, I loved it so much that I made it again the following week… and the week after that.
These cheesy vegetarian quesadillas are crispy on the outside, creamy in the center, and boldly seasoned with warm Mexican spices and jalapeño heat—exactly the kind of meatless meal that still feels indulgent. Oh, and did I mention it’s wildly inexpensive to make?!
Expert Tips
- No soggy tortillas: Char first; they’ll resist steam and stay crisp.
- Grate your own cheese: Certainly not required, but pre-shredded cheese contains anti-caking agents that hinder meltability. If freshly shredded is an option, it’ll make the quesadillas that much better.
- Weigh it down: Set a smaller skillet or spatula on top while cooking for an even press.
- Batch baking? Brush folded quesadillas lightly with oil, place on a sheet pan, and bake at 425°F for ~10 minutes, flipping once.
The first time I tested this recipe I left out any kind of pepper. Big mistake. It really needs the heat from a jalapeño or serrano. In a pinch, you could simply use your favorite spicy salsa.
Directions
How To Easily Clean & Prep Swiss Chard
- Trim the stem. Remove damaged, discolored leaves, then trim off the bottom ½-1-inch of the stem (discard).
- Pull off the leaf. Take one leaf, then securely hold the stem with your hand. With your other hand, gently grab the leaf where it connects to the stem and pull the leaf away. The leaves should separate easily.
- Stack, then slice. Repeat with all Swiss chard leaves, then stack them into a neat pile, roll them up tightly, and thinly slice. The stems can be halved lengthwise, then cut into a small dice. Keep separate (they have different cook times).
Serving Ideas
- Taco night — pair with crunchy red cabbage slaw, homemade pico de gallo, and your favorite tacos or Tex-Mex dishes. My family is loving these crispy chicken taquitos!
- Add eggs! I love Mexican food for breakfast and will often order chilaquiles or huevos rancheros if it’s available. Serve these up with a couple of fried eggs and a drizzle of avocado crema for a savory brunch at home.
When you make these cheesy black bean and Swiss chard quesadillas, drop a comment and leave a ⭐⭐⭐⭐⭐ rating below—your feedback helps other home cooks feel just as confident diving in. Enjoy!
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Spicy Black Bean & Swiss Chard Quesadillas
Equipment
- Non-stick cooking spray
Ingredients
Ingredients
- 4 large flour tortillas
- 2 Tbsp neutral oil
- 1 large bunch of Swiss chard or rainbow chard ends trimmed, stems removed and diced, leaves roughly chopped into bite-size pieces
- 1 medium red onion, diced
- 1 medium shallot, diced
- 1 jalapeño or serrano pepper, diced (seeds in or out, your choice!)
- 1-2 Tbsp Mexican spices, such as Frontier Coop Mexican Fiesta (or a combination of chili powder, cumin, garlic, onion, paprika, oregano, and cayenne pepper)
- 2 cloves of garlic, minced
- 1 can of black beans, rinsed and drained
- ⅓ cup salsa, any kind (use something you love!)
- ½ bunch of fresh cilantro, finely chopped (about ½ cup)
- 1 medium lime, juiced
- Kosher salt
- 2 cups (8oz) Monterey Jack cheese, shredded
For Serving
- Sour cream, guacamole, or salsa (any kind!)
- Lime wedges
Instructions
- Char the tortillas. Grab some tongs. Place a tortilla directly over a gas flame, then cook for a few seconds on each side, just until charred. Repeat with remaining tortillas, then set aside.
- Sauté veggies. Heat 2 Tbsp oil in a large pan over medium heat. Add diced Swiss chard stems, diced red onion, shallot, and diced jalapeño then cook, stirring occasionally, until softened, about 3-4 minutes. Add the chopped Swiss chard leaves, season lightly with kosher salt, then continue cooking for another few minutes until the leaves cook down and are tender. Stir in 2 cloves of chopped garlic and 2 Tbsp of Mexican spices.
- Add beans and salsa. Pour in 1 can of drained, rinsed black beans, ⅓ cup of salsa, and about ½ cup chopped fresh cilantro. Cook for about 2-3 minutes, stirring constantly so the beans don’t stick to the bottom of the pan. Add the juice of one lime, stir well, then taste and adjust seasoning as needed.
- Assemble quesadillas. Heat a large skillet over medium-high heat, then coat with nonstick cooking spray. Spread ¼ of the shredded cheese on half of each tortilla, top with ¼ of the bean filling, fold, then griddle in a lightly oiled skillet (or bake on a sheet pan at 425°F) until golden and molten, about 2-3 minutes per side. Cook in batches, working with 2 quesadillas at a time.
- To serve: Cut each tortilla into three wedges, then serve with sour cream, guacamole, or salsa–anything you like. Enjoy!
Notes
- Nutrition facts do not include toppings (eg, sour cream, salsa, etc.)
- Prep in advance: Cook the bean-chard filling up to 3 days ahead; refrigerate in an airtight container. Rewarm over medium heat before assembling.
- Leftovers: Cool completely, wrap each quesadilla in foil, then refrigerate for up to 4 days.
- Freeze: Stack wrapped quesadillas in a freezer bag for 1 month. Thaw overnight in the fridge.
- Reheat: Bake foil-wrapped at 375°F for 10 minutes (15 from frozen) or crisp in a hot skillet 2-3 minutes per side.
- To heat the tortillas in a pan: Heat a dry pan over medium high, add a tortilla, then cook for 15-30 seconds per side.
Nutrition
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