Vegan Quesadillas with Black Beans and Avocado Recipe

Introduction

Experience a burst of flavor with these Vegan Quesadillas with Black Beans and Avocado. Perfect for busy weeknights or casual gatherings, this dish combines creamy avocado, hearty black beans, and fresh cilantro wrapped in warm tortillas. Ready in just 10 minutes, it’s a satisfying meal for vegans and non-vegans alike.

Ingredients

• 2-3 large burrito-sized tortillas (whole wheat or gluten-free if desired)
• 2 very ripe avocados
• 1/2 cup precooked black beans (rinsed)
• 1/4 cup corn
• 2 tablespoons diced red onion
• Juice of 1/2 lime
• 1 garlic clove (minced)
• 1 teaspoon cumin
• 1/8 teaspoon crushed red pepper
• Handful chopped cilantro
• Sea salt and cracked pepper to taste
• Olive oil

Instructions

1. Step 1: In a small bowl, mash the avocados until smooth. Add minced garlic, sea salt, cracked pepper, lime juice, crushed red pepper, and cumin, then stir to combine.
2. Step 2: Gently fold in chopped cilantro, rinsed black beans, corn, and diced red onion until evenly mixed.
3. Step 3: Heat 1 tablespoon of 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. Fold the tortilla over to close it. Repeat with the remaining tortillas.
5. Step 5: Place one folded quesadilla in the skillet. Cook until the bottom side is golden brown, then carefully flip and cook the other side until crispy and browned. Repeat with the second quesadilla.
6. Step 6: Slice quesadillas into wedges and serve immediately, optionally with salsa or vegan yogurt and a garnish of cilantro.

Tips & Variations

• Use ripe avocados for the creamiest texture and best flavor.
• Avoid overfilling tortillas to keep quesadillas from falling apart.
• Preheat your skillet to ensure even cooking and crispiness.
• Try adding bell peppers or mushrooms for extra veggies.
• Choose quality tortillas for better taste and texture.
• Serve hot for the best flavor and experience.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap each quesadilla tightly in plastic wrap or foil and freeze in a freezer-safe bag for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes, in the microwave for 1-2 minutes, or on the stovetop over medium heat for 3-4 minutes per side.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned black beans?

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

What other fillings can I add?

You can customize these quesadillas by adding bell peppers, mushrooms, or any other veggies you like to enhance flavor and texture.

Vegan Quesadillas with Black Beans and Avocado Recipe

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★★★★★

4.7 from 60 reviews

Experience a burst of flavor with these Vegan Quesadillas with Black Beans and Avocado. Perfect for busy weeknights or casual gatherings, this delightful dish combines creamy avocado, hearty black beans, and fresh cilantro, all wrapped in warm tortillas. In just 10 minutes, you can whip up a satisfying vegan meal that caters to both vegans and non-vegans alike, featuring a delicious blend of textures and tastes that everyone will love.

• Author: Kai
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: Serves 2 (2 quesadillas) 1x
• Category: Main
• Method: Frying
• Cuisine: Mexican
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Quesadillas

• 2–3 large burrito sized tortillas (whole wheat or gluten free if desired)
• 2 very ripe avocados
• 1/2 cup precooked black beans (rinsed)
• 1/4 cup corn
• 2 tablespoons diced red onion
• Juice of 1/2 lime
• 1 garlic clove (minced)
• 1 teaspoon cumin
• 1/8 teaspoon crushed red pepper (or to taste)
• Handful chopped cilantro
• Sea salt and cracked pepper to taste
• Olive oil for cooking

Instructions

1. Prepare the Avocado Mixture: In a small mixing bowl, mash the avocados using a fork or potato masher until smooth. Add in the minced garlic, sea salt, cracked pepper, lime juice, cumin, and crushed red pepper. Stir until well combined.
2. Mix in Additional Ingredients: Gently fold in the chopped cilantro, rinsed black beans, corn, and diced red onion. Mix until everything is evenly distributed.
3. Heat the Skillet: Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat to ensure even cooking and a crispy exterior.
4. Assemble the Quesadilla: Spoon half of the avocado mixture onto one half of a tortilla. Fold the tortilla over to close it, creating a half-moon shape. Repeat this step with the other tortillas.
5. Cook the Quesadilla: Place one folded quesadilla in the heated skillet. Cook until one side is golden brown and crispy. Carefully flip using a spatula and cook the other side until browned and crispy. Repeat with the remaining quesadillas.
6. Serve and Enjoy: Slice your quesadillas into wedges and serve immediately. Optionally, garnish with additional cilantro and serve with salsa, vegan guacamole, or Greek yogurt on the side.

Notes

• Use ripe avocados for the best creamy texture and flavor.
• Do not overload the tortillas to avoid messy quesadillas that fall apart.
• Preheat your skillet to medium heat for even cooking and crispy texture.
• Adjust spices such as cumin and crushed red pepper to suit your taste preferences.
• Choose good-quality whole wheat or gluten-free tortillas for better texture and healthier options.
• Enjoy quesadillas immediately while still warm for the best taste and texture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze wrapped for up to 2 months.
• Reheat using an oven, microwave, or skillet to maintain texture and flavor.

Keywords: vegan quesadillas, black beans, avocado, quick vegan meal, Mexican vegan recipe, healthy quesadilla