Spinach, Black Bean Quesadilla with Pico de Gallo Recipe

A vegetarian specialty with a tasty homemade sauce. This black bean quesadilla recipe serves with a freshly made pico de gallo sauce. Have a taste of authentic Mexican flavors in the comfort of your home. You won’t have to settle with take out once you try this.

Spinach, Black Bean Quesadilla with Pico de Gallo Recipe

How To Make Spinach, Black Bean and Corn Quesadillas with Pico de Gallo

Prep: 15 mins
Cook: 20 mins
Total: 35 mins


For the Black Bean Quesadilla:

  • 10 oz. spinach, thawed
  • 15 oz. black beans, or 1 can drained
  • 8 flour tortillas
  • 1 tbsp. olive oil
  • 1 cup corn, thawed, frozen
  • ¼ cup cilantro, chopped, fresh
  • 1 tsp. ground cumin
  • 2 cup cheddar cheese, grated, and Monterey Jack cheeses

For the Pico de Gallo:

  • 2 cup Roma tomatoes, chopped
  • 1 small onion, chopped
  • ¼ cup fresh cilantro, chopped
  • 2 serrano , or jalapeno chilies, seeded and chopped
  • 1 clove garlic, minced
  • cup Mexican beer
  • 1 tbsp. fresh lime juice
  • salt, to taste


Black Bean Quesadilla:

  1. Heat olive oil in a skillet and add black beans, spinach, corn, cilantro and cumin.
  2. Cook for several minutes.
  3. Spoon onto one half of each flour tortilla and sprinkle with cheese.
  4. Fold over and place back in skillet over low heat just long enough to melt cheese.
  5. Slice in half and serve with Pico de Gallo.

Pico de Gallo:

  1. For Pico: Combine all ingredients in a bowl and mix well.


  • Sugar: 4g
  • :
  • Calcium: 299mg
  • Calories: 340kcal
  • Carbohydrates: 38g
  • Cholesterol: 30mg
  • Fat: 14g
  • Fiber: 7g
  • Iron: 4mg
  • Potassium: 666mg
  • Protein: 17g
  • Saturated Fat: 7g
  • Sodium: 420mg
  • Vitamin A: 4225IU
  • Vitamin C: 21mg
Nutrition Disclaimer
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