This recipe for Black bean quesadillas starts with delicious tortillas, crisped on a skillet, then fills them with melted cheese, black beans, onions and peppers, then they’re dipped in a blackberry enchilada sauce for a spicy and tangy twist on a classic. Follow my tips below to make this simple recipe extra special.

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This post is sponsored by Oregon Berries. All opinions are my own.

Recipe Backstory

This blackberry enchilada sauce really adds a punch of flavor to simple, yet delicious, black bean quesadillas. Slightly sweet, tangy, and with a little heat, the sauce totally makes this dish.

I know what you’re thinking: “Enchilada sauce? With quesadillas???”

Hear me out. Enchiladas can be kind of a pain, and it takes quite a bit of time to fill and roll every tortilla. Sometimes you want all the deliciousness of enchiladas, with less than half the work.

And since when does enchilada sauce need to be eaten with just enchiladas? Let me tell you, it does not.

If you want to put in the work, you can definitely use this recipe for that delicious Mexican sauce that you top tortillas that are wrapped in chicken and cheese. But this sauce comes together super fast and makes the perfect dipping sauce to fancy up an already yummy recipe.

Or maybe you’re thinking, “Blackberries? In enchilada sauce???”

The Tex-Mex purists out there might not be willing to entertain the thought, but here in the Pacific Northwest, the blackberry is the unofficial food of the region, and it finds its way into all kinds of dishes.

The blackberries in this enchilada sauce lend tartness, some sweetness, and great color to really round out and add a pop of flavor to your standard enchilada sauce. You have to try it with these black bean quesadillas. It really takes this humble dish to the next level.

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Summer is right around the corner, and we are so pumped to pick blackberries. My daughter loves looking at the local bushes and trying to determine how much longer we have to wait. Thankfully for all of us, blackberry season is almost here, and you can bet we’ll be making this all summer long.

Summertime, delicious Mexican dishes, and blackberries go hand in hand.

Is this recipe healthy?

You bet. This recipe is full of delicious vegetables, like peppers, onions, garlic. And it has plenty of protein from cheese and black beans.

My favorite ingredient is the blackberries! They’re packed with vitamin C, vitamin K, manganese, fiber (one cup of blackberries has 8 grams of fiber!), antioxidants, and phenols (which are believed to help prevent cancer, and cardiovascular disease). (source 1, 2)

Thankfully, you can get Oregon blackberries picked at the peak of ripeness all year long in the freezer aisle.

Tips for making black bean quesadillas:

To add depth of flavor, saute the onions and green peppers before adding them to the quesadillas. If you’re short on time, you could do it raw also.
You can use your favorite shredded cheese or goat cheese (for those with dairy sensitivity), or make it vegan by using vegan cheese.
You can swap out the cumin for taco seasoning in the quesadillas.
Be careful not to get your pan too hot. You will burn the tortillas and the cheese won’t be melted. Ask me how I know…
Make these gluten free by using gluten free tortillas. I made mini quesadillas with tiny corn tortillas for the kids. They loved them!

How to make black bean quesadillas:

In a skillet over medium heat, add 1 -2 tsp oil, onions, and peppers.
While those are sauteing, rinse and drain beans, and add to a bowl.
When peppers and onions have browned a bit, take them off the heat and add them to the bowl of black beans. Stir in cumin and salt.
Return empty pan to heat and turn down to medium low.
Add a tsp oil to the pan; place tortillas on the pan and add a spoonful or two of the black bean, pepper, and onion mixture to half the tortilla.
Top with cheese and fold tortilla over. Cook for 2-3 minutes, or until tortilla starts to turn golden, and flip to the other side. Cook another 2-3 minutes.
Slice and serve.

How to make blackberry enchilada sauce:

In a saucepan over medium, add 1 tbs of oil. Dice up onion, garlic, and jalapeno, and add to pan. Saute until the vegetables start to become translucent (about 4-5 minutes).
While those are cooking, add vegetable broth or water, cilantro, lime juice, salt, and cumin to a blender.
Add blackberries and chilies to the saucepan and heat until the blackberries are thawed (about 2-3 minutes).
Add to blender and blend. Place a towel over lid to make sure it doesn’t splatter or burn your hand.
Add salt to taste, if needed.