Ingredients
Scale
- 4 large flour tortillas
- 1 cup cooked black beans (rinsed and drained)
- 1 ripe avocado, sliced
- 1 cup shredded vegan cheese (cheddar or pepper jack style)
- ½ cup diced tomatoes (optional for topping)
- ¼ cup chopped fresh cilantro (optional)
- 1 tablespoon olive oil or vegan butter
- 1 teaspoon chili powder (optional for extra flavor)
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Rinse and drain black beans. Slice the avocado and prepare optional toppings like tomatoes and cilantro.
- Assemble the Quesadillas: Lay a tortilla flat, sprinkle half of the vegan cheese over half of the tortilla, add black beans, avocado slices, and optional toppings. Season with chili powder, salt, and pepper. Top with remaining cheese and fold in half.
- Cook the Quesadillas: Heat a skillet over medium heat, add oil or vegan butter. Place the assembled quesadilla in the skillet and cook 3-4 minutes until golden, flip carefully, and cook until crispy and cheese melts. Repeat with remaining tortillas.
- Serve Hot: Cut into wedges and serve immediately with optional cilantro, salsa, or vegan sour cream. Garnish with lime or hot sauce for extra flavor.
Notes
- Use ripe avocados for maximum creaminess—gently press to check ripeness.
- Using canned black beans speeds up preparation and enhances flavor—drain well before using.
- Feel free to customize with your favorite vegetables or vegan proteins for variety.
- Preheat your skillet well to achieve a crispy, golden exterior.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Vegan Meals
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 quesadilla
- Calories: 270 kcal Kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
