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Vegan Quesadillas with Black Beans and Avocado
Flona

Vegan Quesadillas with Black Beans and Avocado

Vegan Quesadillas with Black Beans and Avocado combine creamy mashed avocado, protein-rich black beans, sweet corn, and aromatic spices in crispy pan-fried tortillas. Ready in just 10 minutes for a quick satisfying meal.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings (1 quesadilla each)
Course: Dinner, Lunch, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large burrito-sized tortillas whole wheat or gluten-free, can use 3 for smaller portions
  • 2 very ripe avocados
  • 1/2 cup precooked black beans rinsed and drained
  • 1/4 cup corn kernels fresh, frozen, or canned
  • 2 tablespoons red onion finely diced
  • 1/2 lime juiced
  • 1 clove garlic minced
  • 1 teaspoon ground cumin
  • 1/8 teaspoon crushed red pepper flakes
  • 1 handful fresh cilantro chopped
  • sea salt and black pepper to taste
  • 1 tablespoon olive oil for cooking, may need up to 2 tablespoons

Equipment

  • Non-stick skillet or griddle
  • Mixing bowl
  • Fork or potato masher
  • Wide spatula
  • Cutting board and knife

Method
 

  1. Cut avocados in half, remove pits, and scoop flesh into mixing bowl. Mash with fork or potato masher until mostly smooth.
  2. Add minced garlic, sea salt, black pepper, lime juice, cumin, and crushed red pepper to mashed avocado. Stir until well combined.
  3. Fold in chopped cilantro, black beans, corn, and diced red onion. Mix gently until evenly distributed. Taste and adjust seasoning if needed.
  4. Heat non-stick skillet over medium heat and add 1 tablespoon olive oil.
  5. Lay out tortillas and divide avocado mixture between them, spreading on one half of each tortilla. Leave small border around edges. Do not overfill.
  6. Fold each tortilla in half to create half-moon shape. Press down gently so filling spreads without squishing out sides.
  7. Place folded quesadilla in hot skillet. Cook for 2 to 3 minutes on first side until golden brown and crispy.
  8. Use wide spatula to carefully flip quesadilla. Press down gently with spatula. Cook for another 2 to 3 minutes on second side until golden and crispy.
  9. Remove to cutting board and repeat with remaining tortilla. Let rest for 1 minute before slicing.
  10. Slice each quesadilla into 3 to 4 wedges. Serve immediately while hot and crispy.

Notes

  • Use very ripe avocados that give slightly when pressed for best creamy texture
  • Rinse canned black beans thoroughly to remove excess sodium
  • Lime juice prevents avocado from browning and brightens flavors
  • Cook on medium heat to prevent burning exterior while warming filling
  • Do not overfill tortillas or they will be difficult to flip and filling will spill out
  • Can make filling up to 4 hours ahead and store in airtight container with plastic wrap pressed on surface
  • Cooked quesadillas keep refrigerated for up to 3 days
  • Reheat in skillet over medium heat for 2 minutes per side to restore crispness
  • Can freeze assembled uncooked quesadillas for up to 1 month, cook from frozen
  • Variations: add sautéed peppers, mushrooms, spinach, vegan cheese, or jalapeños
  • Can substitute pinto beans or chickpeas for black beans