Vegan Quesadillas With Black Beans And Avocado

These vegan quesadillas with black beans and avocado are crispy on the outside, creamy on the inside, and packed with bold, satisfying flavor. Made with simple pantry staples and ready in under 30 minutes, they are perfect for busy weeknights, quick lunches, or even a hearty breakfast-for-dinner moment.

If you enjoy easy plant-based meals, you may also love this best vegetarian meatloaf for another comforting, meat-free option.

Why You’ll Love It

• Quick and easy: Ready in about 25 minutes from start to finish.
• Plant-based and filling: Black beans and avocado make these quesadillas hearty without dairy or meat.
• Pantry-friendly: Uses ingredients you likely already have on hand.
• Customizable: Easy to adjust with veggies, spices, or sauces you love.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 large ripe avocado, diced
• 1/2 cup diced red onion
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and black pepper, to taste
• 4 large flour tortillas (10-inch)
• 2 tbsp olive oil, for cooking

For a veggie-packed side, pair these quesadillas with something fresh like this cucumber carrot salad .

Instructions

1. In a medium bowl, lightly mash the black beans with a fork, leaving some texture.
2. Add the diced avocado, red onion, corn, cumin, smoked paprika, garlic powder, salt, and pepper. Gently stir to combine.
3. Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
4. Place one tortilla in the skillet. Spread a generous layer of the bean and avocado mixture over half of the tortilla.
5. Fold the tortilla over and cook for 2 to 3 minutes per side, until golden brown and crispy.
6. Remove from the pan and repeat with remaining tortillas and filling, adding more oil as needed.
7. Let the quesadillas rest for 1 minute, then slice and serve warm.

These quesadillas also work well alongside cozy soups like this classic lentil soup for a complete, satisfying meal.

Tips & Variations

• Extra crispy: Brush the outside of the tortilla lightly with oil before cooking.
• Spicy kick: Add diced jalapeños or a pinch of chili flakes.
• Veggie boost: Stir in sautéed bell peppers or mushrooms.
• Cheesy feel: Add a sprinkle of dairy-free shredded cheese if desired.

Substitutions

• Swap black beans for pinto beans or chickpeas.
• Use whole wheat or gluten-free tortillas if needed.
• Replace avocado with guacamole for extra flavor.

Serving Suggestions

Serve these vegan quesadillas with black beans and avocado with salsa, dairy-free sour cream, or a simple tomato-based side. They also pair well with roasted veggies or a light soup.

Storage & Reheating

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to bring back the crisp texture. Microwaving works, but the tortillas will be softer.

FAQs

Are these vegan quesadillas filling?

Yes. The combination of black beans and avocado provides fiber and healthy fats that keep you full and satisfied.

Can I make them ahead of time?

You can prepare the filling in advance, but assemble and cook the quesadillas fresh for the best texture.

More to Try

• Vegan jalapeño cheese artisan bread
• Easy breakfast quesadilla ideas
• Creamy mushroom stuffed sweet potatoes
• Garlic roasted eggplant

Conclusion

These vegan quesadillas with black beans and avocado prove that simple ingredients can deliver big flavor. Crispy, creamy, and easy to customize, they are a go-to recipe you will want to make again and again for quick plant-based meals.