Vegan Quesadillas with Black Beans and Avocado Recipe

Introduction

These vegan quesadillas are a quick and delicious meal perfect for any time of day. Filled with creamy avocado, black beans, and fresh flavors, they’re both satisfying and easy to prepare.

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. Stir in the minced garlic, lime juice, sea salt, cracked pepper, and crushed red pepper until well combined.
2. Step 2: Fold the black beans, corn, diced red onion, and chopped cilantro into the avocado mixture gently.
3. Step 3: Heat a little 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, then fold the tortilla over to enclose the filling. Repeat with remaining tortillas.
5. Step 5: Cook each folded quesadilla in the skillet for a few minutes on each side until golden brown and heated through.
6. Step 6: Slice the quesadillas into wedges and serve immediately.

Tips & Variations

• Add diced tomatoes or jalapeños to the filling for extra freshness and heat.
• Use a dairy-free cheese alternative for a melty texture.
• If you prefer, warm the tortillas before assembling to make folding easier.
• Try swapping black beans for pinto or kidney beans for a different taste.

Storage

Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or toaster oven to keep them crisp. 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 beans?

Yes, canned black beans work well. Just rinse and drain them thoroughly before adding to the mixture.

How can I make these quesadillas spicier?

Increase the amount of crushed red pepper or add chopped jalapeños or hot sauce to the avocado filling for a spicier kick.

Vegan Quesadillas with Black Beans and Avocado Recipe

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★★★★★

4.7 from 72 reviews

• Author: Lana
• Total Time: 10 minutes
• Yield: 2 servings 1x
• Diet: Vegan

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Description

These Vegan Quesadillas with Black Beans and Avocado are a quick, flavorful, and nutritious meal perfect for lunch or dinner. Combining creamy mashed avocado with black beans, corn, and spices, then grilled to golden perfection in a skillet, they offer a delicious plant-based twist on a classic quesadilla.

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Ingredients

Scale 1x2x3x

Quesadilla Base

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

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, chopped, to taste
• Sea salt and cracked pepper to taste

Cooking

• Olive oil (for cooking)

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Instructions

1. Prepare the avocado mixture: In a mixing bowl, mash the ripe avocados until smooth. Then add the minced garlic, lime juice, sea salt, cracked pepper, crushed red pepper, and cumin. Mix well to combine all the flavors evenly.
2. Mix in veggies and beans: Fold the rinsed black beans, corn, diced red onion, and freshly chopped cilantro into the avocado mixture, ensuring an even distribution throughout the filling.
3. Heat the skillet: Place a non-stick skillet over medium heat and add a small amount of olive oil, enough to lightly coat the surface to prevent sticking and promote browning.
4. Assemble quesadillas: Spoon half of the avocado and bean mixture onto one half of each tortilla, then fold the tortilla over to enclose the filling. Repeat this for all tortillas.
5. Cook the quesadillas: Place the folded quesadilla in the hot skillet and cook for about 3-4 minutes on each side, or until the tortilla is golden brown and slightly crispy. Adjust heat as needed to prevent burning.
6. Slice and serve: Once cooked, remove the quesadillas from the skillet and slice into wedges. Serve immediately while warm for the best flavor and texture.

Notes

• You can use either whole wheat or gluten-free tortillas to cater to dietary preferences.
• For an extra kick, increase the amount of crushed red pepper.
• If you prefer a smoother filling, blend the beans slightly before folding them in.
• Serve with salsa or a side salad for a complete meal.
• These quesadillas are best eaten fresh but can be reheated gently in a skillet or oven.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Lunch
• Method: Frying
• Cuisine: Mexican

Keywords: vegan quesadillas, black beans, avocado, quick vegan meal, plant-based lunch, gluten-free option, Mexican vegan recipe