Shrimp and Black Bean Quesadillas

Loaded with spinach and cheese, these shrimp and black bean quesadillas are a fun dinner or delicious party appetizer that requires no utensils.

We’ve eaten QUITE a few of these recently, and I wish I had another one right now. They’re ridiculously quick and easy and happy-making, and just right for summer days and beyond.

I don’t quite know why, but shrimp and garlic and spinach smothered with cheese just does it for me. Sounds a little wonky, maybe, but it works.

To make these, you’ll start by quickly sautéing sliced garlic in oil, then add the shrimp to the pan to cook until just opaque. Once the shrimp is done, you’ll add fresh spinach to wilt down and season everything with salt and pepper. Meanwhile, drain and rinse your black beans.

Next, you’ll assemble the quesadillas by layering tortillas with shredded cheese, the shrimp-spinach mixture, and black beans, then top them with another tortilla. Each quesadilla is pan-fried until crispy and golden brown on the outside, with the cheese perfectly melted on the inside.

For the red onions, you’ll quickly pickle them thinly sliced in a simple brine of vinegar, water, salt, and a touch of sugar. Let them sit for at least 30 minutes, but the longer they rest, the better the flavor. These tangy, slightly sweet onions add a pop of color and brightness to the rich quesadillas. They’re a perfect topping that elevates the dish and if you make a bigger batch, you can use them in anything from salads to avocado toasts and on the side of meat or grilled chicken.

How to Make Shrimp and Black Bean Quesadillas

1. Make the Pickled Red Onions:

• In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt dissolve.
• Remove from heat and pour the mixture over the thinly sliced red onions in a heatproof jar or bowl.
• Let sit for at least 30 minutes at room temperature or refrigerate for up to a week.

2. Prepare the Shrimp Filling:

• Heat the 1 tablespoon of vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the 6 sliced garlic cloves and cook, stirring, for 30 seconds until fragrant.
• Add the 1 pound of shrimp to the skillet. Season generously with salt and pepper. Cook for about 2-3 minutes, flipping once, until just shy of opaque in the center. Remove shrimp and set aside.
• In the same skillet, add the 10 ounces of baby spinach and a pinch of salt. Cook for 1-2 minutes until wilted. Remove from heat.

3. Assemble the Quesadillas:

• Lay out 4 tortillas on a flat surface. Sprinkle half of the 12 ounces of shredded Mexican blend cheese evenly across the tortillas, leaving a small border around the edges.
• Divide the black beans and shrimp-spinach mixture evenly across the tortillas, then top with the remaining shredded cheese.
• Place the remaining 4 tortillas on top to form the quesadillas.

4. Cook the Quesadillas:

• Wipe out the skillet and return it to medium heat. One at a time, cook each quesadilla for 2-3 minutes per side, or until the tortillas are golden brown and the cheese has fully melted.
• Transfer to a cutting board and repeat with the remaining quesadillas.

5. Serve:

• Slice the quesadillas into wedges.
• Stir 1 tablespoon of water into the 1/4 cup sour cream to thin it slightly, and drizzle over the quesadilla wedges.
• Top with pickled red onions for added flavor and crunch.

Recipe Notes:

• Shrimp Size: Use large shrimp for more bite, but smaller shrimp will work just as well.
• Beans: Feel free to mash the black beans slightly before adding them to the quesadilla for a creamier texture.
• Pickled Onions: The pickled onions can be made ahead of time and stored in the fridge for up to a week.
• Optional Garnishes: Add avocado slices, salsa, or jalapeños for extra flavor.

Shrimp and Black Bean Quesadillas

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Carolyn Cope
• Total Time: 30 minutes
• Yield: Serves 4
• Diet: Omnivore, Pescatarian

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Description

A fun, flavorful quesadilla packed with shrimp, black beans, spinach, and cheese. Perfect for a weeknight dinner or party!

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Ingredients

Units USM Scale 1x2x3x

• 1 tbsp vegetable oil
• 6 cloves garlic
• 1 lbs (450 g) wild shrimp, peeled and deveined
• Fine sea salt
• Freshly ground black pepper
• 10 oz (285 g) baby spinach
• 8 (8-inch) flour tortillas
• 12 oz (340 g) Mexican blend shredded cheese
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1/4 cup (60 ml) sour cream
• 1 medium red onion, thinly sliced
• 1/2 cup (120 ml) apple cider vinegar
• 1/2 cup (120 ml) water
• 1 tbsp sugar
• 1 tsp salt

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Instructions

Make the Pickled Red Onions

1. In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt dissolve.
2. Remove from heat and pour the mixture over the thinly sliced red onions in a heatproof jar or bowl.
3. Let sit for at least 30 minutes at room temperature or refrigerate for up to a week.

Prepare the Shrimp Filling

1. Heat 1 tablespoon of vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add 6 sliced garlic cloves and cook, stirring, for 30 seconds until fragrant.
2. Add 1 pound of shrimp to the skillet. Season generously with salt and pepper. Cook for about 2-3 minutes, flipping once, until just shy of opaque in the center. Remove shrimp and set aside.
3. In the same skillet, add 10 ounces of baby spinach and a pinch of salt. Cook for 1-2 minutes until wilted. Remove from heat.

Assemble the Quesadillas

1. Lay out 4 tortillas on a flat surface. Sprinkle half of the 12 ounces of shredded Mexican blend cheese evenly across the tortillas, leaving a small border around the edges.
2. Divide the black beans and shrimp-spinach mixture evenly across the tortillas, then top with the remaining shredded cheese.
3. Place the remaining 4 tortillas on top to form the quesadillas.

Cook the Quesadillas

1. Wipe out the skillet and return it to medium heat. One at a time, cook each quesadilla for 2-3 minutes per side, or until the tortillas are golden brown and the cheese has fully melted.
2. Transfer to a cutting board and repeat with the remaining quesadillas.

Serve

1. Slice the quesadillas into wedges.
2. Stir 1 tablespoon of water into the 1/4 cup sour cream to thin it slightly, and drizzle over the quesadilla wedges.
3. Top with pickled red onions for added flavor and crunch.

Notes

• For easier flipping, use a large spatula and work quickly to prevent the cheese from oozing out.
• Substitute cooked chicken or tofu for the shrimp for a vegetarian or alternative protein option.
• To make ahead, prepare the pickled onions and shrimp filling separately. Assemble and cook the quesadillas just before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 1 quesadilla
• Calories: 450
• Sugar: 5
• Sodium: 700
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 10
• Trans Fat: 0g
• Carbohydrates: 40
• Fiber: 8
• Protein: 30
• Cholesterol: 150

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