Dessert

Cheddar and Monterey Jack Black Bean Quesadilla with Roasted Vegetables Recipe

ByElena Hart January 19, 2026January 19, 2026

Introduction

Quesadillas are a quick and delicious meal that combines melted cheese, fresh veggies, and warm tortillas. This recipe features a flavorful mix of sharp cheddar, Monterey Jack, black beans, and spicy jalapeños, perfect for a satisfying snack or dinner.

A stack of four folded quesadilla triangles is placed on white parchment paper on a white plate with red speckles. Each quesadilla layer is golden brown with a slight crisp on the outside, filled with melted yellow cheese, black beans, corn, small red bell pepper pieces, and slices of green jalapeño, some resting on top and some inside. The quesadillas are arranged in a tall, slightly leaning tower, with some toppings spilling out between layers. In the background, there is a small white bowl with a red interior filled with a white creamy dip, and a blurred white bowl with a wooden spoon beside fresh green cilantro on a white marbled surface. A blue cloth is partially visible at the bottom edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 (8-inch) flour tortillas
1½ cups grated sharp cheddar cheese

1½ cups grated Monterey Jack cheese
¾ cup cooked black beans (drained and rinsed)

½ red bell pepper (stemmed, seeded, and diced)
4 scallions (thinly sliced)

½ cup corn kernels (thawed if frozen)
2 jalapeño peppers (thinly sliced)
Homemade Salsa or Salsa Verde

Pico de Gallo
Guacamole
Sour cream

Chopped fresh cilantro

Instructions

Step 1: Lay the tortillas flat on a clean work surface.
Step 2: In a medium bowl, place the cheddar and Monterey Jack cheeses and toss to combine.

Step 3: Sprinkle half the cheese evenly over one half of each tortilla, leaving the other half bare. Evenly sprinkle the black beans, red bell pepper, scallions, corn, and jalapeños over the cheese. Top with the remaining cheese, then fold the bare half of each tortilla over the fillings to create a half-moon shape.
Step 4: Heat a dry cast iron skillet over medium-low heat. When hot, add two quesadillas and cook until the cheese is melted and the quesadillas are browned on both sides, about 1 to 2 minutes per side. If the tortillas brown faster than the cheese melts, reduce the heat. Repeat with the remaining quesadillas.
Step 5: Slice and serve with salsa, pico de gallo, guacamole, sour cream, and chopped cilantro as desired.

Tips & Variations

For a milder version, remove the seeds from the jalapeños or substitute with bell peppers.
Try adding cooked chicken or sautéed mushrooms for extra protein.
Use a non-stick skillet if you don’t have a cast iron pan for easier cooking.

To keep quesadillas warm before serving, place them on a baking sheet in a low oven (about 200°F).

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over low heat to keep the tortillas crisp and cheese melted. Avoid microwave reheating, which can make the tortillas soggy.

How to Serve

A stack of four folded quesadilla quarters is placed on white parchment paper on a white plate, each quarter showing layers of golden toasted tortilla with a slightly crispy texture. Between each tortilla layer, vibrant ingredients such as melted yellow and white cheese, dark black beans, bright yellow corn, chopped red bell peppers, and fresh green jalapeño slices are visible, with some filling slightly oozing out. The stack shows the layered mix of creamy cheese and colorful vegetables inside the warm tortillas, with some scattered green onions and corn kernels on the plate. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese?

Yes, feel free to experiment with cheeses like mozzarella, pepper jack, or queso fresco for different flavors and textures.

How do I prevent the quesadillas from burning before the cheese melts?

Cook on medium-low heat and watch closely. If the tortillas brown too quickly, lower the heat to allow the cheese to melt evenly without burning the tortilla.