Need a quick weeknight dinner? Try these easy Vegan Quesadillas with black beans and avocado, plus corn, cilantro and spices. This recipe is simple and ready in about 10 minutes.
These vegan quesadillas are a fast, flavorful weeknight option. They resemble traditional quesadillas in preparation and presentation, but use mashed avocado and black beans in place of cheese. They come together in minutes and are a satisfying meatless meal.
Why these Vegan Quesadillas are the Best:
- Quick and easy. Minimal prep and a short cook time make these perfect for busy evenings.
- Balanced heat. Cumin and a pinch of crushed red pepper add warmth; add diced jalapeño if you want more spice. Serve with a salsa for extra zing.
- Highly adaptable. Swap in extra vegetables, use gluten-free tortillas, or add vegan (or regular) cheese if you prefer.
- Packed with nutrition. Black beans and avocado add protein, fiber and healthy fats that will keep you full and energized.
Ingredients you will need:
Gather the following to make the black bean and avocado filling and assemble the quesadillas:
- Tortillas: Large burrito-style tortillas work well; flour or gluten-free varieties are fine.
- Avocados: Very ripe, so they mash smoothly.
- Corn: Thawed frozen corn, grilled kernels, or drained canned corn.
- Black beans: Canned and well-rinsed.
- Onion: Finely diced red onion (optional).
- Garlic: Minced (or 1/2 tsp garlic powder).
- Lime: Freshly squeezed juice brightens the filling.
- Spices, salt and pepper: Cumin, a pinch of crushed red pepper, sea salt and cracked pepper to taste.
- Cilantro: A handful, chopped.
- Olive oil: For cooking the quesadillas in the skillet.
What to serve these with:
These quesadillas pair beautifully with fresh salsas or a mango-avocado salsa. Serve with chips and dip, a light salad or air-fried corn on the cob (use olive oil or vegan butter if keeping it vegan). A simple chickpea salad is also a great accompaniment.
Expert Tips and Notes:
- Use ripe avocados. They should feel soft when gently squeezed so the mixture spreads easily.
- Adjust the heat. Add diced jalapeño for more kick.
- Cut gently. The avocado filling can spill out if you press too hard when slicing the quesadilla.
- Optional step: Quickly sauté the onion, corn and beans for extra depth of flavor, then combine with the mashed avocado.
Other vegan recipes:
- Vegan Chickpea Mock Tuna Salad
- Cherry Overnight Oats
- Chickpea Protein Cookie Dough
- Strawberry Chia Jam
- Mango Avocado Salsa
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Vegan Quesadillas with Black Beans and Avocado
Ingredients
- 2-3 large burrito-sized tortillas (whole wheat or gluten-free if desired)
- 2 very ripe avocados
- 1/2 c precooked black beans, rinsed
- 1/4 c corn
- 2 T diced red onion (optional)
- Juice of 1/2 lime
- 1 garlic clove, minced
- 1 tsp cumin
- 1/8 tsp crushed red pepper
- Handful chopped cilantro
- Sea salt and cracked pepper to taste
- Olive oil for cooking
Instructions
- In a small bowl, mash the avocados. Stir in minced garlic, sea salt, cracked pepper, lime juice and crushed red pepper.
- Add chopped cilantro, rinsed black beans, corn and diced red onion. Mix until combined.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Spoon half of the avocado mixture onto one half of a tortilla and fold the other half over. Repeat with the second tortilla.
- Place a folded tortilla in the hot skillet and cook until the bottom is golden brown, then carefully flip and brown the other side.
- Repeat with the remaining quesadilla. Slice gently and serve immediately with salsa or your favorite dip.
Notes
- Ensure avocados are ripe for a creamy, spreadable filling.
- Add diced jalapeño if you want more heat.
- Cut gently to avoid the filling spilling out.
- Optionally sauté the onion, corn and beans briefly before mixing for extra flavor.
Nutrition
Nutrition information is an approximation.