Vegan Quesadillas
Quick and satisfying vegan quesadillas with creamy avocado, black beans, and corn, pan-fried to perfection.
Ingredients
For the filling
- 2 large ripe avocados soft but not mushy.
- ½ cup precooked black beans, rinsed canned is fine, drained well.
- ¼ cup corn fresh, frozen (thawed), or canned drained.
- 2 tablespoons diced red onion for bite and color.
- ½ lime Juice of about 1 tablespoon.
- 1 clove garlic, minced or ¼ teaspoon garlic powder.
- 1 teaspoon ground cumin adds warmth.
- to taste crushed red pepper optional, for heat.
- a few tablespoons fresh cilantro, chopped
- to taste sea salt and cracked black pepper
For cooking
- 2-3 large tortillas whole wheat or gluten-free.
- 1-2 teaspoons olive oil for cooking.
Instructions
Preparation
- Halve and pit the avocados. Scoop the flesh into a mixing bowl and mash until mostly smooth but still slightly chunky.
- Stir in the minced garlic, lime juice, sea salt, cracked pepper, cumin, and crushed red pepper. Taste and adjust seasoning.
- Fold the drained black beans, corn, diced red onion, and chopped cilantro into the avocado mixture until evenly combined.
Cooking
- Heat a non-stick skillet over medium heat and add a small drizzle of olive oil, swirling to coat.
- Place one tortilla in the skillet. Spoon about half of the avocado-bean mixture onto one half of the tortilla and fold the other half over to make a half-moon. Repeat with the remaining tortillas and filling.
- Cook each folded quesadilla for about 2–3 minutes per side, pressing gently with a spatula, until the exterior is golden brown and crisp. Flip carefully to avoid spill-out.
- Transfer to a cutting board, slice into wedges, and serve immediately.
Notes
Add vegan cheese for meltiness; swap black beans for pinto or refried beans; use lemon instead of lime. Store leftovers in an airtight container for up to 2 days. Stir lime juice into leftovers before reheating to refresh flavor.