Vegan Quesadillas with Black Beans and Avocado Recipe
These Vegan Quesadillas with Black Beans and Avocado are a quick, delicious, and nutritious plant-based meal. Combining creamy avocado, hearty black beans, and fresh corn with warm tortillas, they make a satisfying dish perfect for lunch or dinner that’s full of vibrant flavors and healthy ingredients.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 2-3 quesadillas 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
Tortillas
- 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 to taste
- Sea salt to taste
- Cracked pepper to taste
Other
- Olive oil (for cooking)
Instructions
- Prepare the avocado mixture: In a mixing bowl, mash the ripe avocados until smooth. Stir in the minced garlic, lime juice, sea salt, cracked pepper, crushed red pepper, and cumin to create a flavorful base.
- Add the veggies and beans: Fold the rinsed black beans, fresh corn, diced red onion, and chopped cilantro gently into the mashed avocado mixture to combine all the ingredients evenly without mashing the beans.
- Heat the skillet: Place a non-stick skillet over medium heat and add a small amount of olive oil, allowing it to warm up evenly for cooking the quesadillas.
- Assemble the quesadillas: Spoon half of the avocado and bean mixture onto one half of each tortilla. Fold the tortilla over to create a half-moon shape, encasing the filling inside.
- Cook the quesadillas: Place each folded quesadilla in the heated skillet. Cook until the tortilla is golden brown and crispy on the bottom, then carefully flip and cook the other side until similarly golden, about 2-3 minutes per side.
- Serve: Remove the cooked quesadillas from the skillet, slice into wedges, and serve immediately while warm and melty.
Notes
- You can substitute corn with chopped bell peppers or tomatoes for added variety.
- For extra protein, consider adding vegan cheese or tofu crumbles inside.
- Use gluten-free tortillas if you need to keep it gluten-free.
- Adjust the crushed red pepper to control heat level according to your preference.
- These quesadillas are best enjoyed fresh and warm for optimal texture.
Keywords: vegan quesadillas, black beans, avocado, plant-based recipe, easy vegan meal, Mexican vegan food
