Broccoli Rabe and Black Bean Quesadillas

Hearty quesadillas stuffed with garlicky, lime-marinated broccoli rabe and refried black beans. This is a fun, fresh quesadilla recipe!

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Crispy quesadillas stuffed with broccoli rabe and black beans! cookieandkate.com

Do you have fun plans for Cinco de Mayo? It’s one of those festive holidays that sneaks up on me, like St. Patrick’s Day, and makes me wish I were a more proactive party planner. Sometimes, I get lucky and my friends use it as an excuse to get together. Other times, I make do with some chips and salsa or a green shirt.

Cinco de Mayo is tomorrow, and if you are the last-minute type like I am, I have a quesadilla for you. It’s golden and crisp on the outside, and stuffed full of (mostly) redeeming ingredients on the inside.

broccoli rabe

You may associate broccoli rabe with Italian recipes, but it held up well in this Mexican one. I treated it like kale and massaged it with olive oil, lime juice and garlic. Quick refried black beans and some melted cheese round it out.

Broccoli rabe is known for its robust flavor, especially in its raw state. If you’re not wild about raw greens, but want to try broccoli rabe, I recommend my broccoli rabe pesto flatbread, lemony roasted potatoes and broccoli rabe, or broccoli rabe peanut soba noodles. See if you don’t find yourself craving more! Quesadillas await.

quesadilla ingredients

Hearty and fresh broccoli rabe quesadillas - cookieandkate.com

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Broccoli Rabe and Black Bean Quesadillas

  • Author: Cookie and Kate
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4 quesadillas 1x

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 14 reviews

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These hearty quesadillas are stuffed with garlicky, lime-marinated broccoli rabe and refried black beans, so they are lighter than most. If you have any extra marinated broccoli rabe and beans, they are great accompaniments, as are guacamole and salsa verde. Recipe yields 4 quesadillas (each made from 1 tortilla folded in half, for a visual).

Ingredients

Scale

Marinated broccoli rabe

  • 1 large bunch of broccoli rabe (about 1 pound)
  • Small handful of chopped fresh cilantro
  • 1 tablespoon olive oil
  • 2 teaspoons lime juice, to taste
  • 1 medium clove garlic, pressed or minced
  • Pinch of salt, to taste
  • Pinch of red pepper flakes

Refried black beans

  • 1 tablespoon olive oil
  • 1 medium shallot, chopped, or ⅓ cup chopped red onion
  • ¼ teaspoon salt
  • 1 clove garlic, pressed or minced
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
  • ⅓ cup water

Remaining ingredients

  • 4 small (8-inch) whole grain tortillas
  • 2 cups grated Monterey Jack or cheddar cheese
  • Olive oil, for brushing
  • Serving suggestions: salsa verde and/or guacamole

Instructions

  1. First, prepare the broccoli rabe so it can marinate while you prepare the rest. Pull the broccoli rabe leaves from the stems and discard the stems. Wash and spin dry the leaves. Tear any large leaves into small, bite-sized pieces, then transfer the leaves to a large serving bowl, along with the chopped cilantro.
  2. In a small bowl, combine the olive oil, lime juice, garlic, salt and red pepper flakes. Whisk until blended. Pour the dressing over the leaves and gently massage the dressing into the leaves until they are all lightly coated. Take a little bite, and add more lime juice and salt if you find it too bitter.
  3. To cook the refried beans: In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the shallot and salt. Cook, stirring often, until the shallot is tender and turning translucent, about 4 to 5 minutes. Add the garlic, cumin and chili powder and cook, while stirring constantly, until fragrant, about 30 seconds. Add the drained beans and water. Let the mixture come to a simmer and cook for 10 minutes, stirring often, and reducing heat as necessary to maintain a gentle simmer. Remove from heat and mash the beans with a potato masher, pastry cutter or fork until the mixture is thick and spreadable.
  4. To cook the quesadillas: Spread the bean mixture evenly over each tortilla. Warm a medium-to-large skillet over medium heat. Transfer one tortilla to the warmed skillet and sprinkle about one-fourth of the cheese over the bean mixture. Spread a handful of marinated broccoli rabe leaves over one-half of the tortilla, leaving any large buds in the bowl. Once the cheese is melting, fold the cheesy side over the broccoli rabe. Brush the top of the quesadilla lightly with oil. Once the cheese is fully melted, flip the quesadilla, and brush the top with oil. Let each side cook until golden and crisp, flipping as necessary. Transfer the cooked quesadilla to a plate, and repeat for remaining quesadillas.
  5. Let the cooked quesadillas rest for a few minutes to set the cheese, then use a pizza cutter or sharp chef’s knife to slice each quesadilla into three wedges. Serve with any remaining marinated broccoli rabe or beans on the side, as well as salsa verde and/or guacamole for dipping.

Notes

Make it gluten free: Use gluten-free tortillas!

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

This post was created in partnership with Andy Boy and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

Kate and Cookie

HELLO, MY NAME IS

Kathryne Taylor

I'm a vegetable enthusiast, dog lover, mother and bestselling cookbook author. I've been sharing recipes here since 2010, and I'm always cooking something new in my Kansas City kitchen. Cook with me!

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Comments

  1. molly

    I actually really like broccoli rabe – I first had it in Philadelphia as the vegetarian version of a Philly cheesesteak – but I never actually see it in the grocery store. Where do you get it?

    1. Kate

      Hey Molly! Whole Foods has it sometimes, at least here in Kansas City.

  2. Allyson

    Treating broccoli rabe like kale is my new vegetable goal.

  3. Nikki

    Yum! All I’m seeing are tacos today…might not be able to wait until tomorrow!! :)

  4. Sarah

    What should I substitute for broccoli rabe if my local grocers don’t carry it?

    1. Kate

      I think kale would work!

      1. Sarah

        Thanks!!

    2. Jessica Moore

      I think Broccoli Rabe tastes like turnip greens and have successfully used them to substitute for broccoli rabe.

      1. Sarah

        Thank you!

  5. Kari

    Yum! I love the inclusion of the broccoli rabe!

  6. Lisa | Garlic + Zest

    Only you could health-ify a quesadilla! That said – I think you could tuck anything into a tortilla and I would swoon! Love this!

    1. Kate

      Haha, thanks Lisa! You’re sweet.

  7. Cassie Tran

    I used to love quesadillas as a kid, and this healthier take on it has just won my heart! Broccoli and black beans are an amazing pair!

  8. Molly

    Love the creative use of broccoli rabe! I make most of your recipes and they never disappoint, but this one’s a new favorite!

    1. Kate

      Thank you, Molly! :)

  9. Aimee @ Food Banjo

    These look so good. Something healthy to have on Cinco de Mayo! I’ve never had broccoli rabe… well never made it myself, at least. Love the idea of using it like this!

  10. Emily

    Just made this for dinner and it was amazing! I have never cooked with broccoli rabe and it was a great introduction. I cook your recipes about 4 times a week and I really appreciate that they are so easy to put together. Every recipe we have tried we love, thank you Kate!

    1. Kate

      Thank you, Emily! So glad you enjoyed this one, too. Yay!

  11. lisa

    I made these for my bookclub on Cinco de Mayo as directed in your recipe, but I used sautéed Swiss Chard instead of the marinated broccoli rabe and they were delish! I cooked my own black beans and refried them as instructed and put it all in whole wheat tortillas. Everyone loved them and I’ll definitely make this recipe again. I think kale would be great, too.

    1. Kate

      Thanks, Lisa! So glad you all enjoyed the quesadillas. Your Swiss chard version sounds great!

  12. Jessie @ Chasing Belle

    I love all of your recipes that are variations on Mexican fare and are veggie-friendly (of course). They are always so tasty AND healthy! When is your cookbook coming out?? I can’t wait!!

    1. Kate

      Thank you, Jessie! I don’t have an exact date yet, but it comes out next spring. :)

  13. Jenia

    I live in Singapore, couldn’t find broccoli rabe in a local supermarket. Substituted with kale (had to cook it a little so it wilts). Turned out absolutely amazing, such a great recipe! Thank you!

    1. Kate

      I’m happy this recipe worked for you, Jenia! Thank you for letting me know!

  14. Susan

    Good recipe. I sauteed the broccoli rabe though. Sorry, I usually don’t change recipes, I was just trying to tone down the bitterness of the broccoli rabe. Otherwise, I made the whole recipe as directed.
    I will make this again.

    1. Kate

      Thank you, Susan! I’m glad your version turned out well. :)

  15. Claire

    These are SO full of flavor! I added a little more lime juice as suggested to taste and can’t get over not only how easy these are but also how flavorful. Served topped with guac and salsa with a side of pink lady apples. Fabulous.
    Love your blog and all of your recipes. Perfect for our clean, organic, mostly vegetarian way of eating to help manage a chronic illness in the family. Keep it up!

    1. Claire

      Oh! And I meant to say the extra few squeezes of lime juice was perfect at cutting the bitterness of the rabe. Also, my grocery was out of fresh rabe, so I thawed frozen, gave it a really good squeeze, and it worked great!

      1. Kate

        Thank you, Claire! I’m so glad you all are enjoying my recipes. :)

  16. Allie

    These look delicious, simple, and so tasty! Thanks for always sharing great recipes, so much inspiration for me at home!

    1. Kate

      Thank you, Allie! I appreciate it. :)

  17. Daniel and Megan

    Hi Kate,

    My girlfriend and I have made about 20 of your dishes on the site and it’s been epic! This was one of our favorites as well as the spinach enchiladas. We just wanted to let you know that your website has opened up a whole world of cooking and eating that we never knew existed. Thank you so much! We are working out the confidence to be able to cook one of the dishes for a lot of people. I know this is a silly question, but when we want to cook a dish like this for way more people do we multiply the ingredients as well as the cook times? Or just the ingredient portions. Thank you!

    Thank you Kate,
    Daniel and Megan

    1. Kate

      Thank you so much for your note, Daniel and Megan! It’s great to hear you two have been enjoying my recipes. That’s a good question about the timing; it will really depend on the recipe. For this one, if you double the beans, you’ll probably just need to use a bigger pot, and they’ll cook at the same rate as indicated in the recipe. Then, since you’re cooking the quesadillas individually (or in pairs), they’ll cook at the same rate as indicated above.

  18. Liakat Ali

    Hi Kate!
    Thanks a lot for you, for valuable post.

  19. Brittney

    These were fabulous Kate! Brocoli rabe just showed up in the market, and I’ve rarely cooked with it. This was an equally approachable and lick-your-fingers delicious recipe. Thanks for sharing :)

    1. Kate

      Thank you, Brittney! I’m so glad you enjoyed it. :)

  20. Kate

    This sounds awesome! I love greens and beans together. I added it to my weekly round-up; so, so good!

  21. Tamara

    Really delicious! Best use of rapini ever! And the refried beans were perfect

  22. Erika

    This recipe was astonishing. I teach school but when I have summertime off, I love to get back to exploring new things in the kitchen. Your blog has inspired me! I’ve made a few others (lemony broccoli sandwiches, anything goes kale salad) which were also big hits. This one really stood out and the whole family loved it. Can’t wait for the cookbook. Thank you!

  23. Mani

    I could cry I’m so happy to have found your site! I just found out that I’m allergic to wheat AND milk AND eggs so adjusting to a new diet. These recipe ideas look amazing! Thank you!

    1. Kate

      So happy to have you here, Mani! Let me know how they work out with your new diet. All best on your new journey!

  24. Stacie

    These were wonderful. I used kale as I could not find broccoli rabi.

    1. Kate

      Yum!

  25. Anna Lisa

    This is a great and original recipe! What’s also really awesome is that now I know how to make refried black beans! I fry up an egg, put the refried beans on a corn (or flour) tortilla, add cheese, greens, salsa, and Cholula and voila! Best and easiest huevos rancheros ever! I got my friend hooked too. Thanks, Kate!

    1. Kate

      You’re welcome, Anna Lisa! I’m glad the two of you like it. :)

  26. Cindy

    I am confused. You don’t say how to make the recipe??

    1. Kate

      Hi Cindy, I’m so sorry for the confusion. I recently made some changes in how my recipes display and somehow a few of them lost their ingredients or instructions along the way. The recipe is back up now.

  27. Sara

    Hi Kate!
    I would love love to try this recipe but I can’t find any broccoli rabe where I live. DO you have suggestions for substitutes? Just because I’m so eager to try this, I will do so with kale tonight. But besides kale, have you tried this with anything else maybe? :) Thanks!

    1. Kate

      Hi, Sara! I think broccoli florets would work just as well.

      1. Sara

        Thank you, I will try that too! Marinating and using the cale was also absolutely amazing for this meal! We loved your kale pizza too btw! Keep up the good work Kate – we love your recipes! :D

  28. Lauren

    Kate I’ve made this twice now, one of my very favorite recipes of yours (which is saying something — you’re my go-to recipe source, and I love everything). Thank you so much for this!!

    For any vegans, I added a vegan queso the first time, and tonight just omitted the cheese. PLENTY of flavor with all the other yummy ingredients!!

    1. Kate

      I love that, Lauren! Thanks for letting me know. :) Have a wonderful Thanksgiving!

  29. Michelle

    I made this as part of a Mexican style buffet at a birthday party. They went quickly, and everyone raved about them, even people who claim not to like broccoli rabe. I hope to make it again soon.

  30. Karen Frazier

    Hi Kate! I’m making this recipe with your from scratch black beans (which are out of this world incredible!!). Would you follow the same instructions for the refried black beans if I’m using those given that they already have onions, cumin, etc? Or would you make any adjustments?

    1. Kate

      Hi Karen! So glad to hear you’re enjoying the black beans! That’s a good question and I’m debating the options myself. Those beans are so flavorful that you could probably just mash up about 1 1/2 cups with some of their cooking liquid and use as is!

  31. Melissa

    These were quick, easy, and delicious!! Can’t wait to make them again

  32. Janki Bhatt

    Hi,

    I saw you live in KC. I live in Lenexa. I was curious which store would you recommend for the broccoli rabe? I have not been able to find a good one yet.

    1. Kate

      Hi! Whole Foods or Sprouts may have it. I haven’t bought it in sometime. It’s a cooler month vegetable so it should be around in the fall. You can always try broccolini or broccoli too.

  33. Katie

    This was absolutely delicious and very filling. I doubled this recipe to feed my meat-loving family of 4 for dinner. Kept them warm in the oven as it was a bit time consuming to make 1 at a time. Served them with sour cream and avocado. Even my 200 lb husband was very satisfied and complimentary! My kids were skeptical about “veggie” quesadillas but once they tried them they enthusiastically asked me to make them again! Which I will for sure!

    I couldn’t find broccoli rabe so I used dino kale and it worked perfectly. Thank you so much, Kate, for this and so many other wonderful healthy recipes.

  34. Carolou

    Where I live, Broccoli Rabe is known as RAPINI, so this may be helpful for others when trying to find this in the produce section. Look forward to making this recipe soon!

  35. Sarah

    This was delish! Definitely addimg to my rotation. I made some rice on the side for those that didn’t want it as a wrap.