Roasted Green Chile & Black Bean Quesadilla

Green Chile and Black Bean Quesadilla - with greek yogurt!

Ok I have a confession – Mexican food is a serious addiction for me. Anything from fast food party burritos (Taco Bueno anyone?) to home made chimichangas taste like sweet mana from the sky when I come home hungry after work. However, there’s one favorite recipe that reigns above the others due to its simplicity and cheesy deliciousness – The Quesadilla.

I’ve (more than once) had a delicious quesadilla at work for lunch, and then later made another quesadilla for dinner at home. Not even joking.

Ingredients for a Black Bean and Green Chile Quesadilla

So why do I love quesadillas so much?

Because quesadillas are the perfect mix of all things wonderful about Mexican food – super cheesy, completely customizable, and can be covered in spicy salsa for an extra kick.

I also hold the belief that cooking is something that should be accessible to anyone, and a quesadilla is the perfect easy-to-make and easy-to-customize recipe for a budding home chef. It’s perfect for experimenting with different ingredients an learning what flavors go best with one another.

And with something so simple and yummy, why deprive yourself?

6 Steps to Making a Green Chile and Black Bean Quesadilla

I usually opt for this lighter vegetarian quesadilla, replacing the usual proteins with black beans, and adding greek yogurt on top instead of sour cream.

And don’t you worry about your protein. Do you know how much protein is in a cup of black beans?! I’ll give you a moment to guess.


42. Freaking 42 grams of protein! Astonishing, I know. 42 is the true answer yet again.

And on top of that, Greek yogurt has maybe 1/4th of the calories of sour cream, and it’s full of protein too! Needless to say, I was satisfied after that meal.

Green Chile and Black Bean Quesadilla

Roasted Green Chile & Black Bean Quesadilla

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Serving Size: 1/2 Quesadilla

Roasted Green Chile & Black Bean Quesadilla

A cheese-lovers delight. Crispy tortillas, hearty black beans, and fresh veggies, served with greek yogurt and creamy avocado.


  • 2 teaspoons vegetable oil
  • 4 large whole-wheat tortillas
  • 1/2 cu black beans
  • 1/2 tomato, diced
  • 1/2 onion, diced
  • 4 oz roasted green chiles
  • 1 cup Mexican cheese blend
  • 1 avocado (Sliced)
  • 1/2 cup greek yogurt


  1. Heat the vegetable oil in a large skillet over medium-high heat.
  2. Place the first tortilla in the skillet. Evenly distribute half of your black beans, tomato, onion,green chiles, and cheese on top.
  3. Top with a second tortilla.
  4. When the bottom tortilla is a crispy golden brown (about 2-3 minutes), gently flip the quesadilla with a large spatula to cook the other side. Cook an additional 2-3 minutes.
  5. Remove from heat and set aside.
  6. Repeat the process for the second quesadilla.
  7. Cut each quesadilla into 4 quarters. Serve with greek yogurt and slided avocado.


One last word to the wise – If you’re craving Mexican food but are trying to cut the calories, trust me on this – greek yogurt is the perfect sour cream substitute. It’s so delicious, I put it on almost everything we eat. If you looked in my refrigerator right now you’d see three tubs of the stuff, no joke.

Let us know in the comments below: What are your favorite ingredient substitutes to cut the calories?