Shrimp and Black Bean Quesadillas

Why You’ll Love This Recipe

These quesadillas are the ultimate combination of quick, flavorful, and satisfying. The shrimp adds a juicy seafood twist, while black beans provide extra protein and texture. They’re easy to customize with your favorite toppings or salsas and work well as a main dish or party appetizer. Best of all, they’re ready in under 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Raw shrimp, peeled and deveined
• Canned black beans, rinsed and drained
• Shredded Monterey Jack or cheddar cheese
• Red bell pepper, diced
• Red onion, finely chopped
• Garlic, minced
• Olive oil
• Chili powder
• Ground cumin
• Smoked paprika
• Salt and pepper
• Flour tortillas
• Fresh cilantro (optional, for garnish)
• Sour cream, salsa, or guacamole for serving (optional)

Directions

1. In a skillet, heat olive oil over medium heat. Add garlic, onion, and bell pepper. Sauté for 3–4 minutes until softened.
2. Add shrimp, chili powder, cumin, paprika, salt, and pepper. Cook for 3–4 minutes until shrimp are pink and cooked through.
3. Stir in black beans and cook for 1–2 more minutes until heated through. Remove from heat.
4. On one half of each tortilla, sprinkle cheese, then spoon the shrimp and black bean mixture over it. Add more cheese on top and fold the tortilla over.
5. In a clean skillet or griddle over medium heat, cook each quesadilla for 2–3 minutes per side, or until golden and crispy and the cheese is melted.
6. Slice into wedges and serve with your favorite toppings.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Spicy version: Add diced jalapeños or a dash of hot sauce to the filling for extra heat.
• Vegetarian option: Swap shrimp for sautéed mushrooms or roasted sweet potatoes.
• Different cheese: Use pepper jack, mozzarella, or a Mexican cheese blend for unique flavor twists.
• Low-carb version: Use low-carb tortillas or lettuce wraps.
• Extra crunch: Add corn or sautéed zucchini for additional texture and flavor.

Storage/Reheating

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them in a skillet over medium heat until crispy and heated through, or place them in a preheated oven at 350°F for 10 minutes. Avoid microwaving if you want to maintain their crispiness.

FAQs

Can I use pre-cooked shrimp?

Yes, but reduce cooking time and add them at the end just to warm through, so they don’t overcook.

What size tortillas should I use?

Medium (8-inch) flour tortillas work best for easy folding and even cooking.

Can I freeze these quesadillas?

Yes, let them cool completely, wrap tightly in foil or plastic wrap, and freeze for up to 2 months. Reheat in the oven or skillet.

What kind of beans can I use instead of black beans?

Pinto beans or refried beans make good substitutes in this recipe.

Do I need to drain the black beans?

Yes, drain and rinse canned black beans to remove excess salt and liquid.

How can I make them crispier?

Cook over medium heat with a bit of oil in the pan and avoid overcrowding so the tortillas crisp evenly.

Can I bake the quesadillas instead?

Yes, bake at 400°F on a sheet pan for 10–12 minutes, flipping once halfway through.

Is this dish gluten-free?

Use gluten-free tortillas to make this recipe suitable for a gluten-free diet.

Can I add rice to the filling?

Yes, cooked rice can bulk up the filling and add texture. Just don’t overfill the tortillas.

What toppings go well with shrimp quesadillas?

Sour cream, salsa, guacamole, chopped cilantro, or a squeeze of lime all pair perfectly.

Conclusion

Shrimp and Black Bean Quesadillas are a quick, flavorful, and crowd-pleasing meal that’s easy to prepare and endlessly customizable. Whether you’re cooking for a busy weeknight dinner or serving guests, these quesadillas deliver delicious flavor in every bite. Serve them hot off the skillet with your favorite toppings for a satisfying and fun meal.

Shrimp and Black Bean Quesadillas

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Shrimp and Black Bean Quesadillas are a flavorful and quick meal featuring tender shrimp, black beans, cheese, and spices grilled in crispy tortillas. Perfect for weeknight dinners or party appetizers.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Skillet
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

• 1 lb raw shrimp, peeled and deveined
• 1 can (15 oz) black beans, rinsed and drained
• 1 1/2 cups shredded Monterey Jack or cheddar cheese
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 4 medium (8-inch) flour tortillas
• Fresh cilantro (optional, for garnish)
• Sour cream, salsa, or guacamole for serving (optional)

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Instructions

1. In a skillet, heat olive oil over medium heat. Add garlic, onion, and red bell pepper; sauté for 3–4 minutes until softened.
2. Add shrimp, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 3–4 minutes until shrimp turn pink and are cooked through.
3. Stir in black beans and cook for another 1–2 minutes until heated. Remove from heat.
4. On half of each tortilla, sprinkle cheese, then spoon the shrimp and bean mixture over it. Add more cheese on top and fold the tortilla in half.
5. In a clean skillet or griddle over medium heat, cook each quesadilla for 2–3 minutes per side until golden brown and cheese is melted.
6. Slice quesadillas into wedges and serve warm with desired toppings like sour cream, salsa, or guacamole.

Notes

• Use pre-cooked shrimp to save time, but add at the end to prevent overcooking.
• To make it gluten-free, use gluten-free tortillas.
• Quesadillas freeze well—wrap tightly and reheat in oven or skillet.
• Customize with different cheeses or veggies like corn or zucchini.
• For extra crispiness, cook in a lightly oiled skillet and avoid overcrowding.

Nutrition

• Serving Size: 1 quesadilla
• Calories: 420
• Sugar: 3g
• Sodium: 670mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 28g
• Cholesterol: 145mg