Description
Delicious and easy-to-make vegan quesadillas filled with creamy avocado, hearty black beans, and fresh ingredients, perfect for quick weeknight meals.
Ingredients
Scale
- 2–3 large tortillas (whole wheat or gluten-free)
- 2 ripe avocados
- ½ cup precooked black beans (rinsed and drained)
- ¼ cup corn (fresh or frozen)
- 2 tablespoons diced red onion
- Juice of ½ lime
- 1 garlic clove (minced)
- 1 teaspoon cumin
- Crushed red pepper to taste
- Fresh cilantro, chopped
- Sea salt and cracked pepper to taste
- Olive oil for cooking
Instructions
- In a mixing bowl, mash the avocados until smooth.
- Stir in the minced garlic, lime juice, sea salt, cracked pepper, and crushed red pepper to taste.
- Gently fold in the black beans, corn, diced onion, and cilantro until everything is well combined.
- Heat olive oil in a non-stick skillet over medium heat.
- Spoon half of the avocado mixture onto one half of a tortilla, then fold the tortilla over. Repeat with the remaining tortillas.
- Cook each folded quesadilla in the skillet for 2-3 minutes per side, or until golden brown.
- Once cooked, slice into wedges and serve immediately.
Notes
Serve with fresh salsa, vegan sour cream, or guacamole for extra flavor. Store in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegan, quesadilla, black beans, avocado, quick dinner, plant-based