Name: Cheesy Black Bean Quesadillas with Peach Jicama Salsa Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Mexican
Ingredients: 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; 2 ripe yet firm yellow peaches, diced; 6 ounces jicama sticks, diced; 1/2 to 1 jalapeno, seeded and minced (adjust based on spice preference); 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

Jump to Recipe

If you’re craving a dish that bursts with vibrant flavors, textures, and a perfect balance of savory and fresh, you must try these Cheesy Black Bean Quesadillas with Peach Jicama Salsa. This recipe pairs the rich, melty goodness of a Mexican four cheese blend with the hearty, smoky black beans and fire roasted corn, while the bright, crisp peach jicama salsa adds an unexpected sweet and tangy crunch that will have you coming back for more. It’s a delightful twist on a classic quesadilla that feels both comforting and refreshingly unique.

Cheesy Black Bean Quesadillas with Peach Jicama Salsa Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe lies in its simplicity, using straightforward ingredients that each play a vital role in building layers of taste and texture. Whether it’s the creamy cheese melting into every bite or the zesty salsa brightening the dish, every element is essential for that perfect harmony.

Flour tortillas: The soft, pliable base that holds everything together and crisps beautifully when baked.
Mexican four cheese blend: A melty medley that gives rich, gooey flavor and stretch to the quesadillas.
Fire roasted corn kernels: Adds a subtle smokiness and slight sweetness for depth.
Canned black beans: Provides hearty protein and creamy texture, balancing the cheese.
Diced green chiles: Introduces gentle heat and a touch of earthiness.
Tomatillo verde salsa: Offers tangy freshness that complements the other savory ingredients.
Fresh cilantro: Brightens the quesadillas with a burst of herbal vibrancy.
Yellow peaches: Bring juicy sweetness and a unique twist to the salsa.
Jicama sticks: Adds a crisp, refreshing crunch that contrasts beautifully with melty cheese.
Jalapeno: Gives a spicy kick, adjustable depending on your spice preference.
Red onion: Provides sharpness and color to the salsa.
Lime juice: Adds acidity and brightens all the salsa ingredients perfectly.
Coarse salt: Enhances all the flavors, ensuring everything sings harmoniously.

How to Make Cheesy Black Bean Quesadillas with Peach Jicama Salsa

Step 1: Make the Peach Jicama Salsa

Begin by combining diced yellow peaches, crunchy jicama, minced jalapeno, red onion, cilantro, lime juice, and a pinch of salt in a medium bowl. This salsa is the star of the dish, bringing bright, fresh, and slightly sweet notes that perfectly balance the rich quesadillas. Let it chill in the fridge while you prepare the quesadillas to meld the flavors together beautifully.

Step 2: Preheat and Prepare

Set your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. The oven heat will create that perfect cheese melt and a lightly crisped tortilla that’s insanely satisfying to bite into.

Step 3: Assemble the Base

Place two flour tortillas on the prepared baking sheet and spread tomatillo verde salsa evenly on each tortilla, infusing a tangy layer beneath the toppings. Sprinkle half of the shredded cheese on top to create a melty, flavorful foundation.

Step 4: Add the Filling

Distribute the black beans, fire roasted corn, diced green chiles, and freshly chopped cilantro evenly over the cheese layer. This mix brings texture, protein, and a kick of spice that make these quesadillas stand out.

Step 5: Top and Cover

Sprinkle the remaining cheese generously over the fillings and cover each quesadilla with the remaining tortillas. This top layer ensures even melting and the ultimate cheesy goodness that makes these quesadillas so irresistible.

Step 6: Bake to Perfection

Bake in the preheated oven for 6 to 8 minutes, just until the cheese melts and the tortillas are warmed through with a slight golden hue. The bubbling cheese and crisp edges are the signs that your Cheesy Black Bean Quesadillas with Peach Jicama Salsa are ready to enjoy.

Step 7: Slice and Serve

Remove the quesadillas from the oven and slice them as you like. Spoon generous portions of the chilled peach jicama salsa on top and garnish with thin jalapeno slices if you want an extra kick. Serve immediately for a perfect harmony of warm cheesy goodness and fresh, vibrant salsa.

How to Serve Cheesy Black Bean Quesadillas with Peach Jicama Salsa

Garnishes

Don’t underestimate the power of garnish! Fresh cilantro sprigs, thinly sliced jalapenos, or a dollop of creamy guacamole will elevate your quesadillas further. These visual and flavor accents add freshness and a touch of elegance to each bite.

Side Dishes

Pair your quesadillas with simple sides like a crisp green salad or pickled vegetables to complement the richness. A side of Mexican rice or refried beans also works beautifully to make this meal more hearty and satisfying.

Creative Ways to Present

For entertaining, serve the quesadillas cut into small wedges on a colorful platter alongside bowls of the peach jicama salsa and other toppings like sour cream, sliced avocados, or extra salsa verde. This makes it easy for guests to customize their bites while showcasing the vibrant colors of the dish.

Make Ahead and Storage

Storing Leftovers

Leftover Cheesy Black Bean Quesadillas with Peach Jicama Salsa store well in an airtight container in the fridge for up to 3 days. Keep the salsa separate in its own container to maintain its fresh crunch and brightness.

Freezing

You can freeze the assembled quesadillas (without salsa) wrapped tightly in foil or plastic wrap for up to 2 months. Just thaw them overnight in the fridge before reheating for best results.

Reheating

Reheat quesadillas in a skillet over medium heat or in a 350°F oven until the cheese is melty and the tortillas crisp up again. Avoid microwaving if you want to keep the crispy texture intact. Add fresh peach jicama salsa right before serving.

FAQs

Can I make this recipe vegan?

Absolutely! Swap out the cheese for your favorite vegan cheese blend or nutritional yeast, and make sure your salsa verde is vegan-friendly. The rest of the ingredients are naturally plant-based and flavorful.

What if I don’t have tomatillo salsa?

No worries! You can substitute with a mild green salsa or even a fresh salsa verde made from tomatillos, garlic, and lime juice. It’s the tangy component that counts here.

How spicy are these quesadillas?

The spice level is totally adjustable. The green chiles and jalapenos add a gentle heat, but if you want it milder, remove the seeds from the jalapeno or reduce the amount. If you love spice, feel free to add more!

Can I use fresh corn instead of canned?

Yes, fresh corn works wonderfully, especially when in season. Just roast or grill it briefly for a smoky flavor and then drain off any excess moisture before adding to the quesadillas.

Is this recipe kid-friendly?

Definitely! The creamy cheese and mild flavors make it a hit with kids. Just be sure to tone down or omit the jalapeno to keep it gentle on little taste buds.

Final Thoughts

These Cheesy Black Bean Quesadillas with Peach Jicama Salsa are pure joy on a plate — combining comfort, freshness, and a fun twist that will brighten up any meal. If you’re looking for something easy to make but packed full of exciting flavors, this recipe is exactly what you need. Don’t wait to try it and share the deliciousness with friends and family!

Cheesy Black Bean Quesadillas with Peach Jicama Salsa Recipe

★★★★★

5.2 from 27 reviews

Author: Jack
Total Time: 23 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Cheesy Black Bean Quesadillas with Peach Jicama Salsa are a delightful fusion of warm, melty Mexican four-cheese quesadillas filled with black beans, roasted corn, and green chiles, paired with a refreshing, sweet and tangy peach jicama salsa. This recipe combines savory and fresh flavors for a perfect quick meal or snack that balances creamy, spicy, and fruity notes.

Instructions

Make the salsa: In a medium bowl, combine diced peaches, diced jicama, minced jalapeno, red onion, 1/4 cup cilantro, lime juice, and a pinch of coarse salt. Stir well to combine. Taste and add more salt if needed. Chill in the refrigerator until ready to serve.
Preheat the oven: Set your oven to 425˚F (220°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking and ease clean-up.
Assemble the base quesadillas: Lay 2 tortillas flat on the prepared baking sheet. Spread about 1/4 cup tomatillo verde salsa evenly onto each tortilla. Then sprinkle 1/2 cup of the shredded cheese evenly over both tortillas.
Add the fillings: Distribute the black beans, roasted corn, diced green chiles, and 2 tablespoons chopped cilantro evenly on top of the cheese layer on each tortilla.
Top with cheese and tortillas: Sprinkle the remaining cheese evenly over the fillings on both quesadillas. Carefully cover each with the remaining two tortillas to form sandwiches.
Bake the quesadillas: Place the baking sheet in the preheated oven and bake for 6-8 minutes. The cheese should be fully melted and the tortillas warmed and slightly crisp.
Serve: Remove the quesadillas from the oven and slice into portions as desired. Top each slice generously with the chilled peach jicama salsa. Garnish with thinly sliced jalapeno if you like added heat, and serve immediately.

Notes

Use firm but ripe peaches to ensure a balanced texture and sweetness in the salsa.
Adjust jalapeno quantity in the salsa depending on your desired spice level.
If preferred, substitute gluten-free tortillas to make this recipe gluten-free.
For a vegetarian option, confirm the cheese does not contain animal rennet.
Leftover salsa keeps well refrigerated for up to 2 days but is best fresh.
Feel free to add extra fresh cilantro on top of the quesadillas for enhanced flavor.

Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Main Course, Snack
Method: Baking
Cuisine: Mexican