Black Bean, Sweet Pepper, and Spinach Quesadillas

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This was my first time making quesadillas and I must say they were delicious.  The sweet and spicy filling of sautéed red onion and red, green and jalapeño pepper with spinach and black beans is so good it could be eaten on its own. But it’s even better when topped with avocado, delicious homemade salsa, cilantro and a squirt of lime juice in a crispy tortilla with cheese oozing out.

They taste so good, you won’t believe that they are good for you.  I will definitely be making this again.

In this case it happens to be vegan Daiya “cheese”.  It is amazing how well this vegan cheese replaces real cheese in things like quesadillas and burritos. I was very skeptical before trying it, but it really works.  So, for those of you who don’t eat any dairy, give this Daiya cheese a try in recipes like this one where the cheese is going to be mixed with other ingredients and melted.

You don’t have to make all the quesadillas the same night. You can keep the filling in the fridge until you are ready to assemble your quesadillas.  This means you can make it ahead of time.  Now that the filling is made, and you get home late, you can assemble and cook a quesadilla in about 10 minutes.  Makes for a quick, delicious and healthy weeknight meal.

I cooked the quesadilla in a large frying pan for a few minutes on each side. I slid it on to a plate to help me flip it. Maybe it could go in the oven as an alternative. Next time I will give this a try.

I hope you give these quesadillas a try. You won’t regret it. Make them for friends and they will love you.


Black Bean, Sweet Pepper, and Spinach Quesadillas



8 Large Whole Grain Tortillas

Quesadilla Filling

1 large red onion, thinly sliced
1 red pepper, cut in thin strips
1 green pepper, cut in thin strips
3 cups fresh spinach, chopped
1 can of black beans, drained and rinsed
1 jalapeño, thinly sliced (to taste)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
sea salt and black pepper to taste
2 tablespoons coconut oil


Sliced avocado
Fresh cilantro
Daiya cheese (or other cheese of choice)
Lime juice
Homemade salsa or store bought salsa of choice


In a large deep pan on medium or medium-low heat add the coconut oil, onion, and peppers (sweet and hot) with a pinch of sea salt.  Sauté for 15 minutes until softened and translucent. You don’t want them to brown, so reduce the heat if necessary.   You want to cook it slowly so they get soft and sweet.

Add the black beans and the spices. Mix everything together and continue cooking for 5 minutes.

Add the spinach and continue cooking for a few minutes until the spinach wilts down.

Add salt and pepper to taste and remove from heat.

To assemble your quesadillas lay 1 tortilla out. Sprinkle some cheese to cover the surface. About 1/4 cup. Add some bean pepper filling on top. Then top with salsa, sliced avocado, cilantro, and a squeeze of lime juice.  Add a little bit more cheese on the top.

Cover with another tortilla and cook for a few minutes on each side.

I used a large flat frying pan on medium heat to cook these ones. About 5 minutes on one side, then flip and cook a few more minutes on the other side.

Makes about 4 quesadillas.

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Filed under Blog, Main Courses, Recipes

2 Responses to Black Bean, Sweet Pepper, and Spinach Quesadillas

  1. SusanBW

    Made this recipe today. Wonderful and easy.

  2. Pingback: Test Report: Vegan/GF Amazing Veggie Quesadillas |

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