Vegan Quesadillas with Black Beans and Avocado Recipe
These Vegan Quesadillas with Black Beans and Avocado are a quick, healthy, and delicious plant-based meal. Featuring creamy mashed avocado blended with black beans, corn, and vibrant spices, these quesadillas offer a perfect balance of flavor and nutrition. Perfect for lunch or a light dinner, they are easy to prepare using whole wheat or gluten-free tortillas and cooked to a golden crisp on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2-3 quesadillas (serves 2-3 people) 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
Quesadilla 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)
Instructions
- Prepare Avocado Mixture: In a mixing bowl, mash the avocados until smooth. Stir in minced garlic, lime juice, sea salt, cracked black pepper, and crushed red pepper to taste, creating a flavorful base.
- Add Vegetables and Beans: Fold in the rinsed precooked black beans, corn, diced red onion, and chopped fresh cilantro into the mashed avocado mixture, combining thoroughly.
- Heat the Skillet: Place a non-stick skillet on medium heat and add a small amount of olive oil, allowing it to gently warm for cooking.
- Assemble Quesadillas: Spoon half of the avocado and black bean mixture onto one half of a tortilla and fold the other half over it. Repeat this process with the remaining tortillas and filling.
- Cook Quesadillas: Carefully place each folded quesadilla in the preheated skillet. Cook for 3-4 minutes on each side until the tortillas turn golden brown and slightly crispy.
- Serve: Remove the quesadillas from the skillet, slice into wedges, and serve immediately for best flavor and texture.
Notes
- You can add vegan cheese if desired for extra creaminess and flavor.
- Use gluten-free tortillas to make this recipe gluten-free.
- Adjust crushed red pepper to your preferred spice level.
- Leftover quesadillas can be stored in the refrigerator and reheated in a skillet or oven for best results.
- Serve with salsa, guacamole, or vegan sour cream for added flavor options.
Keywords: vegan quesadillas, black beans, avocado quesadilla, plant-based Mexican recipe, easy vegan lunch, gluten-free quesadilla
