Name: Vegan Quesadillas with Black Beans and Avocado Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Mexican
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 to taste; Sea salt to taste; Cracked pepper to taste; Olive oil (for cooking)

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Introduction

These vegan quesadillas with black beans and avocado make a delicious and satisfying meal that’s quick to prepare. Packed with creamy avocado, hearty beans, and fresh flavors, they are perfect for lunch or a light dinner any day of the week.

A stack of five folded quesadilla slices is shown, each slice revealing three main layers. The outer layer is a golden-brown toasted tortilla with a crispy texture and sprinkled fresh green cilantro on top. The middle layer contains dark brown to black beans, bright yellow corn, and small pieces of red tomatoes, all mixed with melted white cheese that appears stretchy. The inner layer includes chunky green guacamole with visible fresh herbs. The quesadillas are placed on a white plate resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For extra flavor, add some diced jalapeño or a sprinkle of smoked paprika to the avocado mixture.
Try swapping the black beans for pinto or kidney beans if you prefer.
Serve with a side of salsa or vegan sour cream for dipping.
Use gluten-free tortillas to keep this dish gluten-free.

Storage

Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through, to keep them from getting soggy.

How to Serve

A stack of four grilled quesadilla triangles is shown in close-up, each tortilla toasted to a golden brown with slightly crispy edges. Inside the quesadillas are layers of black beans, bright yellow corn, diced red onions, melted white cheese, and creamy green guacamole mixed with fresh chopped cilantro. The layers are thick and visible from the side with some quesadilla fillings peeking out. A few sprigs of fresh green cilantro are placed at the bottom left corner beside the stack. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can make the avocado and bean filling a few hours ahead, but for the best texture and color, prepare it close to serving time to prevent the avocado from browning.

What can I use instead of corn?

If you don’t have corn, you can substitute with diced bell peppers or chopped tomatoes for a different flavor and texture.