Baked Quesadillas with Black Beans and Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

An easy oven-baked quesadilla layered with black beans and zesty salsa, perfect for a quick, kid-approved meal. This mexican-inspired kid friendly (vegetarian) ready in about 17 minutes blends large flour tortillas, canned, drained and rinsed black beans, salsa into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 12 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Lay 2 large flour tortillas flat on a baking sheet lined with parchment paper.
  2. Step 2: Evenly spread 1 cup drained and rinsed black beans over each tortilla, followed by 1/4 cup salsa and 1/2 cup shredded cheddar cheese.
  3. Step 3: Top each with the remaining 2 tortillas to form quesadillas.
  4. Step 4: Lightly spray the top tortillas with olive oil spray and bake for 10-12 minutes until the edges are golden and cheese is melted.
  5. Step 5: Remove from oven, let cool for 2 minutes, then slice each quesadilla into 4 wedges and serve with extra salsa if desired.

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Frequently asked questions

How long does Baked Quesadillas with Black Beans and Salsa take to make?

Total time is about 17 minutes (5 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Baked Quesadillas with Black Beans and Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Baked Quesadillas with Black Beans and Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Quesadillas with Black Beans and Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Quesadillas with Black Beans and Salsa vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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