Description
Quick and satisfying vegan quesadillas filled with black beans and creamy avocado, perfect for busy weeknights.
Ingredients
Scale
- 2–3 large tortillas (whole wheat or gluten-free)
- 2 ripe avocados
- ½ cup precooked black beans (well-rinsed)
- ¼ cup corn (frozen or fresh)
- 2 tablespoons diced red onion
- Juice of ½ lime
- 1 garlic clove (minced)
- 1 teaspoon ground cumin
- Crushed red pepper to taste
- Fresh cilantro (for garnish)
- Sea salt and cracked pepper to taste
- Olive oil (for cooking)
Instructions
- In a mixing bowl, thoroughly mash the avocados until smooth.
- Stir in the minced garlic, lime juice, sea salt, and cracked pepper. Adjust the seasoning to your taste.
- Fold in the black beans, corn, diced red onion, and freshly chopped cilantro.
- Heat olive oil in a non-stick skillet over medium heat.
- Take one tortilla and spoon half of the avocado mixture onto one half, then fold it over. Repeat for the remaining tortillas.
- Cook each folded quesadilla in the skillet for about 3-4 minutes on each side or until golden brown and crispy.
- Once cooked, slice into wedges and serve immediately.
Notes
Serve with salsa, vegan sour cream, or additional avocado slices for a delicious meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan, quesadillas, black beans, avocado, quick meal, plant-based, easy recipe