Vegan Quesadillas with Black Bean and Avocado
These vegan quesadillas are crispy, flavorful, and packed with protein and healthy fats.Filled with black beans, creamy avocado, roasted veggies, and spices, they make a satisfying lunch, dinner, or snack.Quick to prepare, naturally plant-based, and Mediterranean-inspired with olive oil and fresh herbs, they’re a perfect healthy comfort food.
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–22 minutes
Serves: 2–3
Ingredients
For the Filling
1 can (400 g) black beans, drained and rinsed
1 ripe avocado, diced or mashed
½ red bell pepper, finely chopped
½ red onion, finely chopped
1 clove garlic, minced
1 tsp ground cumin
½ tsp smoked paprika
½ tsp chili powder
Salt & pepper to taste
1–2 tbsp fresh cilantro or parsley, chopped
For the Quesadillas
4 whole wheat or corn tortillas
1–2 tsp olive oil
Optional Dips or Garnishes
Salsa
Vegan sour cream or yogurt
Lime wedges
Instructions
Step 1 — Prepare the Filling
In a medium bowl, mash black beans lightly with a fork (leave some whole for texture).
Mix in avocado, red bell pepper, red onion, garlic, cumin, paprika, chili powder, salt, pepper, and cilantro.
Stir until well combined.
Step 2 — Assemble the Quesadillas
Lay out a tortilla on a flat surface.
Spread a generous layer of the black bean-avocado filling over half of the tortilla.
Fold the tortilla over to cover the filling. Repeat with remaining tortillas.
Step 3 — Cook the Quesadillas
Heat a non-stick skillet over medium heat and brush with a little olive oil.
Place the folded quesadilla in the skillet and cook 2–3 minutes per side, pressing slightly, until golden and crispy.
Remove and let cool for 1 minute, then slice into wedges.
Step 4 — Serve
Serve warm with salsa, lime wedges, or vegan sour cream.
Optional: sprinkle fresh cilantro on top for extra freshness.
Notes & Tips
Use ripe avocado for creamy filling.
Add grated vegan cheese if desired for extra “melty” texture.
For meal prep: keep filling and tortillas separate; assemble and cook just before eating.
Add other veggies like spinach, corn, or zucchini for variety.
Frequently Asked Questions
1. Can I make these ahead?
Yes — store assembled but uncooked quesadillas in the fridge for up to 4 hours. Cook just before serving.
2. Can I freeze them?
Yes — flash-freeze cooked quesadillas and reheat in oven or skillet. Best eaten within 1 month.
3. Can I use canned corn or other beans?
Yes — black beans are ideal, but kidney or pinto beans work. Corn adds sweetness.
4. Can I make them gluten-free?
Yes — use corn or gluten-free tortillas.
Nutritional Information
Calories: 250 kcal
Protein: 9 g
Fat: 11 g
Carbohydrates: 28 g
Fiber: 8 g
Sugar: 2 g
Sodium: 320 mg