Double Decker Black Bean Quesadillas

Hi there, Yellow Bliss Road readers! I’m Darcie, from Such the Spot. I’m so excited to be part of the creative team and pop in each month throughout 2015 to share some great recipes with you! Today, I’ve got a really yummy dinner idea. In my family, we eat a lot of Mexican food and when you eat as much of it as we do, all the quesadillas and enchiladas and tacos start to sort of run together. When my Mexican menus needed to be spiced up a bit, I came up with this fiesta-worthy take on quesadillas.

Double Decker Black Bean Quesadillas

It’s a double decker quesadilla, made with corn tortillas. The bottom layer combines just a touch of subtle heat from pepper jack cheese with protein-packed black beans. The top layer is made up of creamy, sliced avocados and cheddar cheese. I could have stopped there but I went and topped the whole thing with diced tomatoes, chopped cilantro, green onions and–wait for it–a fried egg. Oh yes I did. Of course, for the choosiest eaters, you can omit the avocados or green onions (but I recommend keeping every last tasty ingredient!).

Double Decker Black Bean Quesadillas

This meal is perfect for busy nights when you’re running between ball fields and dance studios and your family has to eat in shifts. Just shelve the ingredients in the fridge until you need to make a second (or third!) batch.

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
A close up of a Quesadilla

Double Decker Black Bean Quesadillas


  • 12 corn tortillas
  • 1 can of black beans
  • 1 cup salsa verde
  • 2 avocados sliced
  • 1 cup pepper jack cheese grated
  • 1 cup cheddar cheese grated
  • Four eggs
  • 1 cup cherry tomatoes quartered
  • Small bunch of cilantro chopped
  • 2 green onions thinly sliced
  • Salt and pepper to taste
  • Olive oil or butter for frying


  • In a small bowl, combine black beans with salsa verde. Set aside.
  • Heat a griddle to 350º. Coat griddle with olive oil or butter. Place three corn tortillas on griddle and turn to coat with oil.
  • On one tortilla, place ¼ cup of pepper jack cheese. Top with ¼ cups of bean/salsa mixture.
  • On second tortilla, place ¼ cup cheddar cheese and top with ½ an avocado, sliced. When cheese begins to melt, stack the third tortilla on top.
  • Meanwhile, crack egg on the corner of the griddle and allow it to cook to desired doneness.
  • When the pepper jack cheese is completely melted, stack the cheddar/avocado layer on top.
  • Remove from heat and top with fried egg, tomatoes, cilantro and green onion. Season with salt and pepper to taste.

Double Decker Black Bean Quesadillas

Believe me when I tell you that not only did my family lick clean their plates, but they asked for more. Considering the fact that these quesadillas come together in a matter of minutes, I was more than happy to oblige.

I hope you’ll try this recipe soon! If you do, I’d love to hear your thoughts on it. I’m easy to reach; you can find me here:


And if you’re looking for more great recipes to try, you might like my

Cotton Candy Margaritas

Cotton Candy Margarita

  or Pesto Hummus Melts

Pesto Hummus Melts

For more yummy Mexican ideas, try these:

Perfect for Cinco de Mayo!! Traditional Mexican Sopes that are gluten free and vegetarian.

Mexican Sopes

One Pot Mexican Chicken and Rice 2

One Pot Mexican Chicken and Rice

Mexican Chicken Casserole so easy and delicious - it will soon be everyone's favorite!

Mexican Chicken Casserole

For all main dish recipes, go HERE.

For a complete list of recipes, go HERE.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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