Ingredients
Scale
- 4 large flour tortillas
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded vegan cheese (your favorite brand)
- 1 small onion, diced
- 1 bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro and lime wedges for serving
Instructions
- Start by draining and rinsing the canned black beans. Dice the onion and bell pepper, and set everything aside.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, sauté for 2-3 minutes until softened. Stir in the black beans, cumin, chili powder, salt, and pepper. Cook for another 2 minutes, allowing the flavors to meld.
- Lay a tortilla flat on a clean surface. Spread a layer of the bean mixture over half of the tortilla, then sprinkle with vegan cheese. Fold the tortilla over to enclose the filling.
- In the same skillet or a clean non-stick pan, place the assembled quesadilla. Cook over medium heat for about 2-3 minutes per side, or until the tortilla is golden brown and the cheese has melted. Repeat with remaining quesadillas.
Notes
- Allow quesadillas to cool completely before wrapping or storing. They can be refrigerated for up to 2 days. Reheat in the microwave or skillet for a crispier texture. Add fresh toppings like chopped cilantro, diced tomatoes, sliced avocado, or a squeeze of lime for extra flavor. Feel free to customize with additional fillings like sautéed mushrooms, corn, or jalapeños for a spicy kick.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Lunch, Snack
- Method: Stovetop
- Cuisine: Vegan, Mexican-inspired
- Diet: Vegan, Plant-based
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320 kcal Kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 0 mg