Description
These vegan quesadillas are quick, bright, and deeply satisfying, combining hearty black beans, sweet corn, creamy avocado, and melty vegan cheese.
Ingredients
Scale
- 4 large flour tortillas
- 1 cup black beans, drained and rinsed
- 1 ripe avocado, sliced
- 1 cup shredded vegan cheese
- 1/2 cup corn (optional)
- 1 small red onion, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a skillet over medium heat. Add diced red onion and sauté until translucent.
- Add black beans and corn (if using) to the skillet and cook for a few minutes until heated through. Season with salt and pepper.
- Place one tortilla in the skillet. On half of the tortilla, layer black beans, avocado slices, and vegan cheese. Fold the tortilla over and cook until golden brown on one side, then flip and cook the other side until the cheese melts.
- Remove from the skillet and repeat with remaining tortillas. Cut into wedges, garnish with cilantro if desired, and serve warm.
Notes
Serve hot with fresh salsa, guacamole, or a splash of lime. Store leftovers in an airtight container for up to 3-4 days or freeze for 1-2 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg