Name: Vegan Quesadillas with Black Beans and Avocado Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 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, sea salt, and cracked pepper to taste; Olive oil (for cooking)

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Introduction

These vegan quesadillas with black beans and avocado are quick, flavorful, and perfect for a satisfying meal any time of day. Creamy avocado pairs beautifully with seasoned black beans and fresh ingredients, all wrapped in warm tortillas for a comforting bite.

The image shows a stack of four folded quesadilla halves on a white plate, placed on a white marbled surface. Each quesadilla layer has a golden-brown, crispy tortilla with char marks, filled with visible layers of black beans, yellow corn kernels, melted cheese, green guacamole with bits of cilantro, chopped red tomatoes, and small pieces of red onion. Fresh cilantro leaves are sprinkled on top, adding a pop of green. The filling is thick and colorful, with textures ranging from soft melted cheese to chunky vegetables. 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 until well combined.
Step 2: Fold in the black beans, corn, diced red onion, and chopped fresh cilantro 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 and bean mixture onto one half of a tortilla, then fold the other half over to enclose the filling. Repeat with remaining tortillas and filling.
Step 5: Cook each folded quesadilla in the skillet for 3-4 minutes per side, or until golden brown and heated through.
Step 6: Remove from heat, slice into wedges, and serve immediately while warm.

Tips & Variations

For added protein and texture, add some cooked diced tofu or tempeh to the filling.
Swap corn for diced bell peppers or zucchini for a different veggie twist.
If you like it spicy, add extra crushed red pepper or a few dashes of hot sauce to the avocado mixture.
Use fresh lime juice and ripe avocados for the best flavor and creaminess.

Storage

Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet over low-medium heat to maintain crispiness, or briefly in a microwave, though they won’t remain as crisp.

How to Serve

A stack of five folded golden-brown quesadilla quarters is shown on a wooden surface, each quarter filled with layers of yellow corn, black beans, green guacamole, melted white cheese, red diced tomatoes, and bits of chopped cilantro. The quesadilla tortillas are crispy with some darker toasted spots, and fresh green herbs are sprinkled on top of the uppermost quarter. The fillings peek out clearly from the open sides, showing a mix of creamy, chunky, and soft textures. 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 make these quesadillas ahead of time?

You can prepare the avocado and bean mixture in advance and store it in an airtight container with a little lime juice to prevent browning. Assemble and cook the quesadillas just before serving for best texture.

What can I use instead of black beans?

Kidney beans, pinto beans, or even cooked lentils work well as substitutes, offering similar texture and taste when seasoned properly.