Spicy Beef Quesadilla with Black Bean Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A warm flour tortilla stuffed with seasoned ground beef, melted cheese, and served with a zesty black bean salsa for dipping. This mexican-inspired tacos & burritos ready in about 35 minutes blends ground beef, olive oil, finely chopped onion 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 450 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.

Ingredients

• 1/2 lb ground beef
• 1 tbsp olive oil
• 1/4 cup, finely chopped onion
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large all-purpose flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup cooked black beans
• 1/4 cup diced red bell pepper
• 2 tbsp, chopped fresh cilantro
• 1 tbsp fresh lime juice
• 1 small, seeded and minced jalapeño

Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/4 cup finely chopped onion and sauté until translucent, about 3 minutes. Add 1/2 lb ground beef, breaking it up with a spoon, and cook for 5-6 minutes until browned.
2. Step 2: Stir in 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 2 minutes until the spices are fragrant and well combined. Remove from heat.
3. Step 3: In a small bowl, combine 1 cup cooked black beans, 1/4 cup diced red bell pepper, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice, and 1 small minced jalapeño. Mix gently and set aside.
4. Step 4: Heat a clean skillet over medium heat. Place one large flour tortilla in the pan, sprinkle 1/4 cup shredded Monterey Jack cheese evenly over half the tortilla, add a quarter of the beef mixture on top of the cheese, then sprinkle another 1/4 cup cheese over the beef before folding the tortilla over.
5. Step 5: Cook the quesadilla for 3-4 minutes on each side until the tortilla is golden brown and the cheese has melted. Repeat with the remaining tortillas and filling.
6. Step 6: Slice each quesadilla into wedges and serve with the black bean salsa on the side for dipping.