Description
Easy Vegan Quesadillas with Black Beans and Avocado
Ingredients
Scale
- 2–3 large burrito-sized tortillas (whole wheat or gluten-free if desired)
- 2 very ripe avocados
- ½ cup precooked black beans, rinsed
- ¼ cup corn
- 2 Tbsp diced red onion
- Juice of ½ lime
- 1 garlic clove, minced
- 1 tsp cumin
- ⅛ tsp crushed red pepper
- Handful chopped cilantro
- Sea salt & cracked pepper, to taste
- Olive oil, for cooking
Instructions
- In a small bowl, mash the avocados. Stir in garlic, lime juice, crushed red pepper, salt, and pepper.
- Fold in cilantro, black beans, corn, and red onion until well combined.
- Heat 1 Tbsp olive oil in a skillet over medium heat.
- Spoon half of the avocado mixture onto one half of a tortilla and fold over to close. Repeat with remaining tortillas.
- Cook quesadilla until the bottom is golden brown, then flip and cook the other side until crisp and warmed through.
- Enjoy immediately with salsa or Greek yogurt (or vegan yogurt), and garnish with extra cilantro if desired.
Notes
- Soft, ripe avocados are key — underripe ones won’t mash well or taste as good.
- Mix in diced jalapeño for a spicy kick.
- Quickly sauté the onion, corn, and black beans for 1–2 minutes before mixing into the avocado (optional but delicious).
- The filling is soft and creamy — slice carefully to avoid spillage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 332 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 12 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: vegan, quesadillas, black beans, avocado, easy