Description

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.

Ingredients

Scale

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

Instructions

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

Notes

Brush the outside of the tortilla lightly with oil before cooking for extra crispiness. Add diced jalapeños or a pinch of chili flakes for a spicy kick. Stir in sautéed bell peppers or mushrooms for a veggie boost. Add a sprinkle of dairy-free shredded cheese for a cheesy feel if desired.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 quesadilla
Calories: 320
Sugar: 2g
Sodium: 480mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 8g
Cholesterol: 0mg

Keywords: vegan, quesadillas, avocado, black beans, quick dinner, plant-based