Black Bean and Kale Quesadillas

hand holding two pieces of black bean and kale quesadillas with a cheese pull

Are you ready for a surprisingly satisfying, super quick and totally delicious meal? These Black Bean and Kale Quesadillas have got it all!

It all starts with a simple can of black beans. Mix in some chopped veggies and spices; the filling comes together in a breeze. Slap it in a tortilla with your favourite melty cheese and fry each side to golden brown perfection. You’ll be chowing down in no time!

black bean and kale quesadilla filling components arranged in a white bowl

What you’ll need for Black Bean and Kale Quesadillas:

  • Tortillas – I like to use whole wheat for some added nutrients and fiber!
  • Cheese – use something that melts easily, like cheddar, mozzarella or Monterey Jack. Gotta love a good cheese pull!
  • Black beans – opt for low or no-added sodium when buying canned beans
  • Bell pepper – I love the way the red pepper looks with the green kale and black beans, but any color will do!
  • Kale
  • Jalapeno – use as much or as little as you like
  • Herbs and spices – this recipes uses cumin, chili powder, paprika, garlic and cilantro in the filling
black bean and kale quesadilla filling mixed in a white bowl

How to cook your quesadillas:

In a frying pan: I like to assemble my quesadilla directly in the frying pan, so that I don’t lose any filling attempting to transfer a floppy quesadilla. Simply place an oiled tortilla in a pan, spread the filling onto one half, top with cheese and fold the other side over! Cook a few minutes each side until they’re golden brown.

On the grill: take these quesadillas to the grill for an added smoky flavor. This time, leave a 1″ border around the side of the tortilla with your filling and cheese. To prevent losing your precious filling to the fire, brush the edges of the tortilla with water, fold the other side over and press the edges together to seal. On an oiled grill, cook your tortillas over medium heat 2-3 minutes per side.

To meal prep: these quesadillas make a delicious and filling lunch that only takes minutes to cook when all of the components have already been prepped. Mix your quesadilla filling ahead of time, shred your cheese and store in separate sealed containers in the fridge. Come time eat, just assemble everything in a tortilla and cook!

I wouldn’t suggest pre-assembling as the filling would likely make the tortilla soggy.

a slice of quesadilla being pulled away from the rest with a cheese pull

What to serve with Black Bean and Kale Quesadillas:

As a lunch, light dinner or appetizer, these quesadillas are quite filling on their own. Serve them with some sour cream, salsa or even guac.

For a heartier meal, here are some sides that would pair well with your quesadillas:

  • cilantro lime or Spanish style rice
  • a lettuce-less salad with corn, tomatoes and red onion
  • a Mexican-style soup, such as a chicken or vegetarian tortilla soup
  • sauteed fajita veg: a combination of seasoned peppers, onion and mushrooms (Tip: use the same spices as those in the filling!)
  • keep it simple with steamed broccoli, carrot sticks or other vegetables

Hope you enjoy! xx

close up of black bean and kale quesadillas slices layered over one another on a wooden plate
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kale and black bean quesadillas layered on a wooden plate

Black Bean and Kale Quesadillas

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5 from 2 reviews

  • Total Time: 30 minutes
  • Yield: 4 1x


These Black Bean and Kale Quesadillas are surprisingly satisfying and totally delicious! Cook in a pan, on the grill or even meal prep!




  • 1 can black beans (rinsed)
  • 1 medium red bell pepper (chopped)
  • 2 cups chopped kale
  • 1 medium jalapeno (minced)
  • 2 cloves garlic (minced)
  • 1 tbsp lemon or lime juice
  • 1 tbsp cilantro (finely chopped)
  • 1 tsp onion powder
  • ½ tsp black pepper
  • ½ tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp paprika
  • ½ tsp salt


  • 4 whole wheat tortillas
  • 2 cups shredded cheese (Monterey jack, cheddar, etc. )
  • 1 tbsp olive oil


  1. Filling: Drain black beans and rinse well. Add to a large bowl along with the chopped red pepper, kale, jalapeno, garlic and cilantro. Add lemon juice, spices and mix well.
  2. Spread about one cup of the filling onto one half of the tortilla. Top with ½ cup of shredded cheese and fold the other side of the tortilla over, pressing down firmly.
  3. Heat a large skillet over medium heat. Brush both sides of the tortilla with olive oil. Cook each side for about 5 minutes, until golden brown and the cheese is melty.
  4. Allow to cool for 1-2 minutes before slicing. Serve with whatever toppings you desire – sour cream, salsa, guac, extra jalapeno or cilantro.


To grill: prepare the filling as usual. When assembling the quesadilla, leave one inch of space around the edge of the tortilla and brush them with water. Fold the other side of the tortilla over and press the edges together to seal. Make sure to oil your grill. Cook over medium heat for 2-3 minutes each side.

To meal prep: prepare the filling and shred cheese in advance, storing in sealed containers in the fridge. The day-of, simply put the quesadilla together and fry for a quick, fresh meal.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Course

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