Ingredients
Scale
- 4 large flour tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 2 ripe avocados, sliced
- 1 cup vegan shredded cheese (cheddar or Monterey Jack style)
- 1 small red onion, diced
- 1 lime, juiced
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a bowl, combine the drained black beans, diced red onion, ground cumin, chili powder, salt, and pepper. Add lime juice and chopped cilantro, then mix well. This flavorful bean mixture will be the hearty filling for your quesadillas.
- Sponsor yourself with layers of vegan cheese on one half of each tortilla. Spread some of the bean mixture over the cheese, then add slices of ripe avocado. Fold the tortillas in half to enclose the filling, pressing gently to secure.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Place the assembled quesadillas in the skillet and cook for about 2-3 minutes on each side until they’re golden brown and crispy. Use a spatula to flip carefully. Once cooked, remove from heat and let cool slightly before slicing.
Notes
- Choose ripe but firm avocados for the best texture and flavor.
- Avoid overstuffing to prevent tearing while cooking.
- Ensure the skillet is hot enough to crisp the tortilla without burning it.
- Feel free to add extras like sliced jalapeños or vegan sour cream for more flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Vegan Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired, Plant-Based
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 quesadilla
- Calories: 290 kcal Kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 0 mg