I recently made these vegan quesadillas that are perfect for weeknights. Filled with black beans, corn, avocado, cilantro and a hint of cumin, they pack versatile flavor. I love using them as a quick twist on avocado recipes with a sprinkle of vegan cheese and tangy lime juice.

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I’ve always been on the hunt for something quick and satisfying after a long day, and these Easy Vegan Quesadillas with black beans and avocado definitely delivered. I mixed up some black beans with a handful of corn, a dash of ground cumin, and a sprinkle of chili powder to add some punch.

Once everything was seasoned with salt, pepper, and a bit of lime juice, I decided to toss in diced avocado and chopped fresh cilantro to bring a burst of freshness to the dish. As I layered the mixture on a large flour tortilla, I couldn’t help but think this would be a standout among my collection of tasty vegetarian recipes.

I even added a bit of shredded vegan cheese for that extra melt factor and drizzled some olive oil while cooking. Trust me this recipe will have you excited to explore new flavors in vegan cooking without spending hours in the kitchen.

Why I Like this Recipe

I love this recipe because it’s super quick to whip up, like in about 10 minutes, which is perfect for those crazy busy weeknights. I really dig that it’s made with healthy stuff like black beans, avocado, and corn, giving it a nutritious boost without sacrificing taste. The combo of spices like cumin and chili powder mixed with fresh cilantro makes it flavorful and satisfies my cravings for something a bit zesty. Plus, if I feel like it, I can toss in some vegan cheese or extra lime juice to amp up the flavor even more, so every bite feels a little different and exciting.

Ingredients

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Black beans: they’re full of protein and fiber, and keeps you full longer.
Avocado: offers a creamy texture with healthy fats and a slight tang.
Corn: adds a sweet crunchy burst and gives you natural carbohydrates.
Flour tortillas: a soft, flexible base that holds all the fillings together.
Cilantro: a fresh herb that lifts the dish with its bright, citrusy notes.
Spices: cumin and chili powder add a warm, earthy, and mildly spicy flavor.
Vegan cheese: a melty addition providing creamy, dairy-free richness in every bite.
Lime juice: gives a zesty kick that brightens the whole quesadilla.
Olive oil: a splash of healthy fat polish to achieve perfect crispiness.

Ingredient Quantities

4 large flour tortillas

1 can (15 oz) black beans, drained and rinsed

1 cup frozen or canned corn (drain if using canned)

1 ripe avocado, diced

1/4 cup chopped fresh cilantro

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

Salt and pepper to taste

1 tablespoon lime juice (optional)

1/2 cup shredded vegan cheese (optional)

1 teaspoon olive oil for cooking

How to Make this

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1. In a bowl, mix the black beans, corn, diced avocado, chopped cilantro, cumin, chili powder, salt, pepper, and lime juice if you’re using it.

2. If you want the extra cheesy flavor, stir in the shredded vegan cheese into the mixture.

3. Lay out the flour tortillas on a flat surface.

4. Evenly spread a generous amount of the bean and avocado mix on one half of each tortilla.

5. Fold the tortilla over so the filling is sandwiched between two layers of tortilla.

6. Heat the olive oil in a large frying pan over medium heat.

7. Place one quesadilla in the pan and cook it for about 2-3 minutes until it turns golden brown.

8. Flip it over carefully and cook the other side for another 2-3 minutes.

9. Repeat with the remaining quesadillas.

10. Remove from the pan, cut into wedges, and serve warm for a quick and tasty dinner.

Equipment Needed

1. Mixing bowl to combine the black beans, corn, avocado, cilantro, spices, and lime juice
2. Knife and cutting board for dicing the avocado and chopping the cilantro
3. Measuring spoons and cups to accurately scoop the cumin, chili powder, and other seasonings
4. A spatula or spoon to stir the mixture and spread it on the tortillas
5. Large frying pan for cooking the quesadillas
6. A plate or serving dish to rest the quesadillas once cooked
7. A flat surface like your kitchen counter to lay out the tortillas before filling them

FAQ

Q: Can I use corn tortillas instead of flour tortillas?

A: Yep, you can use corn tortillas but they might be a bit brittle. If you're using them, be sure to warm them in a dry skillet first.

Q: Can I use fresh or frozen corn instead of canned?

A: Sure, both work fine. Just make sure if you use fresh, you cook them until they're soft, and if frozen, thaw them first.

Q: What if I don’t have vegan cheese?

A: No worries at all. The quesadillas still taste great without it, or you can add a little extra avocado for creaminess.

Q: How do I get my quesadillas nice and crispy?

A: A good tip is to use a teaspoon of olive oil in the pan over a medium-high heat, and press down slightly while they cook.

Q: Can i add extra spices or toppings?

A: Definitely, feel free to add diced tomatoes, jalapenos, or even a sprinkle of paprika if you like some extra kick.

Easy Vegan Quesadillas With Black Beans And Avocado Recipe Substitutions and Variations

Change flour tortillas to corn tortillas if you’re looking for a gluten-free option or a different flavor
If you don’t have black beans, try using pinto beans or kidney beans instead
Swap fresh cilantro for dried cilantro or even parsley for a milder taste
If you can’t get vegan cheese, nutritional yeast can be a neat alternative for that cheesy kick

Pro Tips

1. Try warming up your tortillas slightly in a dry pan before assembling the quesadillas this will make them softer and easier to fold without tearing.
2. Add a pinch of extra chili powder or even a little smoked paprika to the bean mix if you like a little extra kick of flavor its a cool way to switch things up.
3. When cookin the quesadillas, lower heat a bit and cover the pan for just a minute on the second side so the vegan cheese gets all melty and the filling warms evenly.
4. Let the quesadillas rest for a minute after cooking before you slice em into wedges this helps the filling settle so you dont lose too much of it while cutting.