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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
