Recipe by Riqi Schonbrun

Black Bean Quesadillas

add or remove this to/from your favorites
Dairy Dairy
Easy Easy
2 Servings
30 Minutes

Some recipes are all inclusive. They are packed with veggies, involve a grain and have a serving (or two) of protein built in. This recipe is like that:). The black beans form a paste so kids may not even realize they are there. It is chock-full of vegetables and has variations for those who may be more picky.  I make quesadillas in the pizza maker/Betty Crocker. If you do not have one, it can easily be made in a sauté pan.


Black Bean Quesadillas

  • 2 whole wheat wraps

  • 1/2 eggplant, cut into small cubes

  • 1/2 zucchini, cut into half moons

  • 4 mushrooms, sliced thinly

  • 1/2 onion, diced

  • 1/2 teaspoon salt + more for sprinkling




Sauté the eggplant and onions in a little cooking spray in the pizza maker. When they are cooked halfway, add the zucchini and mushrooms. Add all the spices and cook through. On a separate plate, mash the black beans with a fork until they resemble a paste. (If you/your kids are less picky you don’t have to fully mash them.)


Spread half the black bean paste on one half of a wrap. Spread hummus on the other half (or leave it empty). Layer the veggies on the black beans. Top it with a few dollops of tomato sauce and/or tomato slices. Fold the half with the hummus (or the empty half) over the veggie half. Quesadillas are super versatile, so feel free to make any variation you like.


Place the filled wrap back into the pizza maker/sauté pan (sprayed with a little cooking spray). Let the wrap get lightly brown and toasted before flipping. Toast the other side for one to two minutes until the veggies are fully warmed through and the cheese (if you added cheese!) is melted. Sprinkle a touch of salt on the finished quesadillas. Enjoy your boost of protein and veggies!

Black Bean Quesadillas

Please log in to rate


Notify of
Inline Feedbacks
View all comments