Black Bean and Pepper Jack Quesadillas

January 27, 2013 · Last Updated on April 25, 2019 By Anjali Shah on· Last Updated on

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Quesadillas are one of the husband’s favorite Mexican meals.

I can totally see why: the cheesy, crunchy, melt-in-your-mouth goodness of a quesadilla with spicy and creamy toppings — what’s not to love?

Of course, I’m always on the lookout for ways to “healthify” my husband’s favorite restaurant meals, but with quesadillas it’s difficult.

The husband has a high bar for quesadillas.

And so, my search began:

How would I find that perfect whole wheat, all-natural tortilla substitution that tastes just as good as a white tortilla?

How would I cut down the amount of cheese without losing all the flavor and cheesy feel to the quesadilla?

What veggies could I sneak in there without ruining the consistency?

How could I get the quesadilla crispy in the pan without using tons of oil?

Thanks to Sonoma All Natural Whole Wheat Wraps, refried black beans, inspiration from this recipe, olive oil cooking spray, and a few veggies – I made the perfect healthy, restaurant style quesadilla at home!

It took less than 30 minutes to make, and was a wonderful weeknight dinner. And the husband loved the taste and texture of it!

The Ingredients

Inspired by, but significantly modified from this CookingLight recipe.