Quesadillas with Black Beans and Avocado
A quick, crispy, and incredibly satisfying vegan quesadilla filled with creamy avocado, hearty black beans, sweet corn, and zesty lime. Perfect for a healthy lunch or snack!
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 3 servings 1x
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Mexican-Inspired
- Diet: Vegan
Ingredients
Scale
2–3 large burrito sized tortillas (whole wheat or gluten free if desired)
2 very ripe avocados
1/2 cup precooked black beans (rinsed)
1/4 cup corn
2 tablespoons diced red onion
Juice of 1/2 lime
1 garlic clove (minced)
1 teaspoon cumin
1/8 teaspoon crushed red pepper
Handful chopped cilantro
Sea salt and cracked pepper to taste
1 tablespoon olive oil
Instructions
- In a small mixing bowl, mash avocado. Add in garlic, sea salt, pepper, lime juice and red pepper and stir.
- Add in cilantro, beans, corn, and onion. Stir to combine.
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Spoon half of the avocado mixture onto one half of a tortilla. Fold over to close. Repeat with the remaining filling and tortillas.
- Place one quesadilla in the hot skillet. Cook for 2-4 minutes per side, until golden brown and crispy.
- Repeat with the second quesadilla.
- Slice and serve immediately with salsa or plant-based yogurt if desired.
Notes
- For best results, use ripe avocados for maximum creaminess.
- Ensure the skillet is properly preheated for a crispy exterior.
- Customize with added veggies like bell peppers or spinach.
Nutrition
- Serving Size: 1 quesadilla half
- Calories: 332 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 12 g
- Protein: 8 g
- Cholesterol: 0 mg