Vegan Quesadillas with Black Beans and Avocado Recipe
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.
- 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
Scale
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
- 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.
- 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.
- Preheat Skillet: Heat a small amount of olive oil in a non-stick skillet over medium heat to prepare for cooking the quesadillas.
- 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.
- 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.
- 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
