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Black Bean Quesadillas With Blackberry Enchilada Sauce

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.

Course dinner
Cuisine Mexican
Keyword black bean quesadilla
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Calories 324kcal
Author Amy


Black Bean Quesadilla

  • 4-6 Tortillas I used gluten free corn tortillas
  • 1 tbs oil pour a little at a time before adding tortillas
  • 2 cups cheese
  • 1 can black beans drained and rinsed
  • 1/4 onion diced
  • 1/2 bell pepper diced
  • 1/2 tsp cumin or your favorite taco seasoning
  • dash salt

Blackberry Enchilada Sauce

  • 1/2 large onion
  • 2-3 cloves garlic
  • 1/2 jalapeno seeded
  • 7 oz can of green chilies
  • 1 cup blackberries frozen or fresh
  • 2 limes- juiced
  • 1 cup water or vegetable stock You may have to add more salt when using water.
  • 2 tsp cumin
  • salt and pepper to taste
  • handful fresh cilantro


How to make Black Bean Quesadillas

  • In a skillet over medium heat, add 1 -2 tsp oil, onions, and peppers. 
  • In a separate bowl, add rinsed and drain black bean.
  • When peppers and onions have browned a bit and onions have started to become translucent, take them off the heat, add them to the bowl of black beans, and mix together with the seasoning.
  • Return empty pan to the 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.
    black bean quesadillas with blackberry enchilada sauce on a stone plate on a blue napkin

Blackberry Enchilada Sauce

  • In a saucepan over medium, saute 1 tbs of oil, dice onion, garlic, and jalapeno. Cook until the vegetables start to become translucent (about 4-5 minutes).
  • Add blackberries (if using frozen) and chilies to the saucepan and heat until the blackberries are thawed (about 2-3 minutes). If using fresh blackberries you can skip this step and just add green chilies and blackberries to the blender.
  • In a blender add vegetable broth or water, cilantro, lime juice, salt, and cumin.
  • Add to blender and process until smooth. Since it may be hot, place a towel over lid to make sure it doesn't splatter or burn your hand. Add salt to taste, if needed. Enjoy


Serving: 1g | Calories: 324kcal | Carbohydrates: 29g | Protein: 16g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 487mg | Potassium: 324mg | Fiber: 7g | Sugar: 5g | Vitamin A: 760IU | Vitamin C: 27.6mg | Calcium: 322mg | Iron: 2.5mg