Vegan Quesadillas with Black Beans and Avocado Recipe

Introduction

Vegan quesadillas with black beans and avocado are a delicious, hearty meal perfect for a quick lunch or dinner. Packed with creamy avocado and flavorful beans, these quesadillas are both satisfying and easy to make.

Ingredients

• 2-3 large tortillas (whole wheat or gluten-free)
• 2 ripe avocados
• ½ cup precooked black beans (rinsed)
• ¼ cup corn
• 2 tablespoons diced red onion
• Juice of ½ lime
• 1 garlic clove (minced)
• 1 teaspoon cumin
• Crushed red pepper to taste
• Fresh cilantro, sea salt, and cracked pepper to taste
• Olive oil

Instructions

1. Step 1: In a mixing bowl, mash the avocados until smooth. Mix in garlic, lime juice, sea salt, cracked pepper, and crushed red pepper.
2. Step 2: Fold in black beans, corn, diced red onion, and chopped cilantro until evenly combined.
3. Step 3: Heat a small amount of olive oil in a non-stick skillet over medium heat.
4. Step 4: Spoon half of the avocado mixture onto one half of a tortilla and fold it over. Repeat this process with the remaining tortillas.
5. Step 5: Cook each folded quesadilla in the skillet for about 3-4 minutes per side, or until golden brown and heated through.
6. Step 6: Remove from heat, slice into wedges, and serve immediately.

Tips & Variations

• For added protein, try adding cooked quinoa or chopped tofu to the filling.
• Use vegan cheese or nutritional yeast for a cheesy flavor boost.
• Swap corn for diced bell peppers or tomatoes for extra color and crunch.
• Adjust crushed red pepper to control the spice level.
• Serve with salsa, guacamole, or vegan sour cream for dipping.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in a toaster oven to keep them crispy. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned black beans instead of precooked?

Yes, canned black beans work well. Just be sure to rinse and drain them thoroughly before using to reduce excess salt and moisture.

How do I keep the tortillas from getting soggy?

Cook the quesadillas on medium heat and avoid overfilling them. Using a hot skillet helps achieve a crispy tortilla that holds up well.

Vegan Quesadillas with Black Beans and Avocado Recipe

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★★★★★

4.7 from 139 reviews

These Vegan Quesadillas with Black Beans and Avocado are a delicious, healthy, and easy-to-make plant-based meal. Combining creamy mashed avocado with protein-rich black beans, sweet corn, and fresh cilantro, wrapped in whole wheat or gluten-free tortillas, these quesadillas are pan-fried to crispy perfection. Perfect for a quick lunch, dinner, or snack, they deliver fantastic flavor without any dairy or animal products.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 2–3 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Mexican
• Diet: Vegan

Ingredients

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Quesadilla Base

• 2–3 large tortillas (whole wheat or gluten-free)

Avocado Filling

• 2 ripe avocados
• ½ cup precooked black beans (rinsed)
• ¼ cup corn
• 2 tablespoons diced red onion
• Juice of ½ lime
• 1 garlic clove (minced)
• 1 teaspoon cumin
• Crushed red pepper to taste
• Fresh cilantro to taste
• Sea salt to taste
• Cracked black pepper to taste

Cooking

• Olive oil for skillet cooking

Instructions

1. Mash the Avocado: In a mixing bowl, mash the ripe avocados until smooth. Stir in minced garlic, lime juice, sea salt, cracked black pepper, crushed red pepper, and cumin until well combined to create a flavorful base.
2. Mix in Vegetables and Herbs: Fold the rinsed black beans, corn, diced red onion, and chopped fresh cilantro into the avocado mixture, mixing gently to keep some texture.
3. Preheat Skillet: Heat a small amount of olive oil in a non-stick skillet over medium heat to prepare for cooking the quesadillas.
4. Assemble Quesadillas: Spoon half of the avocado and bean mixture evenly onto one half of each tortilla, then fold the other half over to create a half-moon shape. Repeat this for all tortillas.
5. Cook until Golden Brown: Place each folded quesadilla into the hot skillet and cook for about 2-3 minutes on each side until the tortillas are crisp and golden brown and the filling is heated through.
6. Serve: Remove from skillet, slice each quesadilla into wedges, and serve immediately for the best taste and texture.

Notes

• Use whole wheat or gluten-free tortillas to keep it healthy or cater to dietary preferences.
• Adjust the crushed red pepper quantity to control the spiciness level.
• For added creaminess, consider adding a splash of plant-based yogurt or vegan cheese if desired.
• Serve with salsa, vegan sour cream, or a fresh green salad to complement the meal.
• Leftovers can be reheated in a skillet or air fryer to retain crispiness.

Keywords: vegan quesadillas, black beans, avocado, plant-based recipe, gluten-free, healthy lunch, easy dinner, Mexican vegan food