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Cheesy Black Bean Quesadillas with Peach Jicama Salsa on parchment paper with cilantro and tea towel

Cheesy Black Bean Quesadillas with Peach Jicama Salsa

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  • Author: Aberdeen
  • Total Time: 20 minutes
  • Yield: 2 1x


A super quick and easy week night vegetarian dinner with a homemade summer style peach salsa!


Units Scale

For the Quesadillas

  • 4 flour tortillas
  • 2 cups shredded Mexican four cheese blend
  • 1/2 cup canned fire roasted corn kernels, drained
  • 1 cup canned black beans, drained
  • 4 ounce can diced green chiles
  • 1/2 cup tomatillo verde salsa, homemade or store bought
  • 2 tablespoons fresh cilantro, roughly chopped
  • Pinch of coarse salt

For Peach Jicama Salsa

  • 2 ripe yet firm yellow peaches, diced
  • 6 ounces jicama sticks, diced
  • 1/2 to 1 jalapeno (depending on how spicy you want it!), seeded and minced
  • 1/2 cup red onion, diced
  • 1/4 cup fresh cilantro, roughly chopped
  • Juice of 1 lime (about 2 tablespoons)
  • Pinch of coarse salt, more as desired


  1. Make the salsa: combine all ingredients for the salsa in a medium bowl. Stir until combined, add more salt to taste. Chill until ready to serve.
  2. Preheat oven to 425˚F. Prepare a baking sheet with a piece of parchment paper.
  3. Place 2 tortillas on the prepared sheet. Spread green salsa on each one and sprinkle with 1/2 cup of the cheese.
  4. Top each one evenly with black beans, corn, green chiles, and cilantro.
  5. Sprinkle the rest of the cheese evenly over both quesadillas and cover with remaining tortillas.
  6. Bake in the oven for 6-8 minutes, until cheese is melted and tortillas are warmed through.
  7. Remove from oven and slice as desired. Top with peach jicama salsa and garnish with thinly sliced jalapeno. Serve immediately.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes