Ingredients
Scale
- 4 large flour tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded vegan cheese (cheddar or mozzarella style)
- ½ cup diced red bell pepper
- ½ cup corn kernels (fresh or frozen)
- 1 small red onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- ½ teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a bowl, combine the drained black beans, diced red bell pepper, corn, chopped red onion, cumin, chili powder, salt, and pepper. Mix well until evenly incorporated.
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Place one tortilla in the skillet and spread half of the bean and vegetable mixture on one half. Sprinkle with shredded vegan cheese. Fold the tortilla in half to enclose the filling.
- Cook for about 2–3 minutes on each side until golden brown, crispy, and the cheese has melted. Repeat with remaining tortillas and filling.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet or oven at 350°F (175°C) for 5–7 minutes for best crispiness. Avoid microwaving to preserve crunch.
- Customize with additional vegetables like sliced jalapeños or chopped spinach for variety.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Snack, Main Course
- Method: Stovetop
- Cuisine: Vegan, Mexican-inspired
- Diet: Vegan, Dairy-Free, Plant-Based
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg