Description
These Vegan Quesadillas with Black Beans and Avocado are quick, crispy, and bursting with fresh flavors. Perfect as a light lunch or snack, they combine creamy mashed avocado with hearty black beans, sweet corn, and zesty seasonings, all folded inside warm tortillas and pan-cooked to golden perfection.
Ingredients
Scale
Main Ingredients
- 2–3 large tortillas (whole wheat or gluten-free)
- 2 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
- Crushed red pepper to taste
- Fresh cilantro, chopped (about 2 tablespoons)
- Sea salt, to taste
- Cracked black pepper, to taste
- Olive oil, for cooking (about 1 tablespoon)
Instructions
- Prepare the avocado mixture: In a mixing bowl, mash the ripe avocados until smooth. Add the minced garlic, lime juice, sea salt, cracked black pepper, cumin, and crushed red pepper. Mix thoroughly to combine all flavors evenly.
- Mix in additional ingredients: Fold the precooked black beans, corn, diced red onion, and chopped fresh cilantro gently into the avocado mixture until well combined without mashing the beans.
- Heat the skillet: Drizzle olive oil into a non-stick skillet and heat it over medium heat until the oil is shimmering but not smoking.
- Assemble the quesadillas: Spoon half of the avocado and bean mixture onto one half of a tortilla. Fold the other half over to create a half-moon shape. Repeat this step with remaining tortillas and filling.
- Cook the quesadillas: Place each folded quesadilla in the heated skillet. Cook for about 2-3 minutes per side or until the tortilla is golden brown and crispy and the filling is warmed through.
- Serve: Remove the quesadillas from the skillet, slice into wedges, and serve immediately while warm and crispy.
Notes
- You can use either whole wheat or gluten-free tortillas depending on your preference or dietary needs.
- For extra heat, increase the amount of crushed red pepper or add chopped jalapeños.
- Leftover filling can be stored in an airtight container in the fridge for up to 2 days.
- Serve with salsa, vegan sour cream, or additional lime wedges for added flavor.
- Make sure the avocado mixture is well-seasoned to enhance the flavor profile of the quesadillas.
