Vegan Black Bean Quesadillas
These Vegan Black Bean Quesadillas are a delicious and nutritious option for any meal. Packed with protein and flavor, they are perfect for a quick lunch or dinner and can be enjoyed by everyone.
Equipment
- 1 large skillet or frying pan
- 1 mixing bowl
- 1 grater for optional toppings
- 1 cutting board
Ingredients
- 2 15 oz cans black beans drained and rinsed
- 1 cup corn canned or frozen
- 1 unit bell pepper diced
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 large flour tortillas
- 1 cup vegan cheese shreds optional
- 2 tablespoons olive oil
- to taste unit salt and pepper
- to taste unit fresh cilantro for garnish, optional
- to serve unit salsa optional
Instructions
- In a large skillet over medium heat, add olive oil. Sauté the diced onion and bell pepper until they soften, about 3 to 4 minutes.
- Add the minced garlic and sauté for another 30 seconds until fragrant.
- Stir in the black beans, corn, cumin, chili powder, salt, and pepper. Cook for an additional 3 to 4 minutes, until everything is heated through.
- Remove the skillet from heat. If desired, stir in vegan cheese until melted slightly.
- In the same skillet (or a clean one), place a tortilla and spoon a portion of the black bean mixture onto one half of the tortilla. Fold the tortilla in half.
- Cook on medium heat for about 2 to 3 minutes until the bottom is golden and crispy. Carefully flip and repeat on the other side for an additional 2 to 3 minutes.
- Remove from heat and repeat the process with the remaining tortillas and filling.
- Cut the quesadillas into wedges and serve warm, garnished with fresh cilantro and alongside salsa if desired.
Notes
You can customize these quesadillas by adding other vegetables such as spinach, zucchini, or mushrooms.
To make them gluten-free, use gluten-free tortillas.
These quesadillas are great for meal prep, and they can be stored in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.