Chorizo Black Bean Quesadillas

Quesadilla with chorizo on a cutting board

With Cinco de Mayo right around the corner we wanted to whip up a Mexican inspired dish but with pantry staples. Welcome out Chorizo Black Bean Quesadillas to the mix of recipes! Most of these items you likely have sitting in your pantry right now just waiting to be made into something delish. And what better time with Cinco de Mayo. Our normal Cinco de Mayo celebrations previously included get togethers with friends or neighborhood events. This year will be a little, um, different for us staying home.

Quesadilla with chorizo on a cutting board

Chorizo Quesadillas

Course Main Course
Cuisine Mexican
Keyword Cheesy, Mexican, Quesadilla
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people


  • 1 lb chorizo
  • ½ cup yellow onion
  • ½ cup black beans
  • ½ cup corn
  • 4 tortillas
  • 3 cup cheddar cheese


  • 1 tbsp paprika
  • 1 tbsp cumin
  • 1 tsp onion powder
  • ½ tsp cayenne pepper
  • ¼ tsp oregano
  • ½ tsp salt
  • ½ tsp pepper


  • Heat large skillet with olive oil over medium heat
  • Add chopped onion and chorizo and saute until chorizo is fully cooked
  • While chorizo is cooking, drain and rinse the corn and black beans
  • Once chorizo is cooked remove from pan and leave a tiny bit of the grease for the tortillas to absorb
  • Lay down your first tortilla and add cheese, a sprinkle of seasoning, black beans, corn, chorizo and onion mix, cheese again, another sprinkle of seasoning and finally layer on the topper tortilla
  • Over medium to low heat add the quesadilla to the pan and cover
  • After 5-7 minutes carefully flip the quesadilla and cover for an additional 5-7 minutes
  • Both tortillas should be a golden brown and the cheese should be fully melted
  • Remove from heat and let sit 2-3 minutes before cutting
  • Cut and serve with your favorite topping
Wooden cutting board with chorizo

Phillip and I are making these cheesy and spicy quesadillas with a batch of his famous margaritas! To top it off we are dunking these pantry staple quesadillas into our guacamole. We haven’t been able to find any fresh jalapeños at the grocery store recently so instead I added some red pepper chili flakes to our guacamole to give it the kick we love. Normally I would say to try the canned version but most of them are pickled. Pickled jalapeños and fresh jalapeños are VERY different. So do yourself a favor and not try that, instead incorporate a spice to give the flavor you desire.

Cutting board with guacamole and a quesadilla on top


Chorizo is such an amazing pork to use for Mexican dishes but if you cannot find chorizo at the local grocery store try this with another meat. While this dish is called Chorizo Black Bean Quesadilla, a good spicy Italian sausage might also give this quesadilla the flavor intended. Speaking of flavors, the spice mixture we use in our quesadillas is key. If you are a fan of spice like Phillip and I then go for it. Add away to this dish. If that is not your thing, then maybe lessen the cayenne and add in a little additional cumin and onion powder.

From our kitchen to yours, cheers!

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