Black Bean And Potato Quesadillas

Black Bean And Potato Quesadillas

These black bean and potato quesadillas are the perfect go-to option for lazy weekend meals.

The ingredients are all vegan-pantry staples that you most probably have on hand, and it is super easy to make!

Simply bake the potatoes and put on a pot of rice while doing chores around the house or watching your favorite TV show. When they are ready, quickly heat the beans, dice the veggies, and then build your quesadillas!


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Prep time: 20 mins 

Cook time: 45 min

Serves: 4 large quesadillas 


  • 1 large potato
  • 1 cup brown rice, cooked
  • 8 ounces refried beans
  • 1 cup of salsa (optional or make your own)
  • 1 cup fresh spinach
  • 8 ounces pre-soaked black beans, or 1 can drained and rinsed
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1 jalapeño pepper, diced (sub for half a bell pepper for less spiciness)
  • 6 gluten-free or whole-wheat tortillas (or any tortillas of your choice) 


  • Preheat your oven to 375º F and prepare a baking sheet with parchment paper.
  • Peel and cube the potato. Place the potato cubes on a baking sheet, spread them out, and then drizzle olive oil on them. Add a sprinkle of salt and pepper to the potatoes.
  • Bake them in the oven for 25-30 minutes, until soft and brown.
  • Meanwhile, prepare brown rice as directed. 
  • In a pan, mix the black beans and refried beans over medium heat. Add onion powder, chili powder, and cumin to taste, and stir. 
  • Place a tortilla in a frying pan on medium heat, and add in the potatoes and bean mixture. 
  • Add diced jalapeños for extra spice (optional).
  • Sprinkle shredded vegan cheese into the quesadilla.
  • Flip to make half a quesadilla, or place another whole wheat tortilla on top. Press down on the top of the tortilla with a spatula.
  • Brown for about 3 minutes. Flip and cook for another 3 minutes. 
  • Cut into the desired number of sections and serve topped with salsa and fresh cilantro!