Vegan Quesadillas with Black Beans and Avocado
Quick and creamy vegan quesadillas packed with black beans, avocado, and spices for an easy healthy dinner.
Equipment
- Non-stick skillet
- Spatula
- Mixing bowl
Ingredients
- 2-3 large tortillas whole wheat or gluten-free
- 2 very ripe avocados pitted and scooped
- 0.5 cup precooked black beans rinsed and drained
- 0.25 cup corn kernels fresh or frozen
- 2 tbsp diced red onion
- 0.5 juice of lime
- 1 garlic clove minced
- 1 tsp ground cumin
- 0.125 tsp crushed red pepper flakes or to taste
- 1 handful fresh cilantro chopped
- Sea salt and cracked black pepper to taste
- Olive oil for cooking
Instructions
- Mash avocados in a bowl until creamy. Stir in garlic, lime juice, cumin, crushed red pepper, salt, and pepper.
- Fold in black beans, corn, onion, and cilantro gently. Taste and adjust seasoning.
- Warm olive oil in a nonstick skillet over medium heat.
- Spoon half the mixture onto one side of a tortilla, fold over. Cook 2-3 minutes per side till crispy.
- Repeat with remaining tortillas. Slice and serve hot.
Notes
- Use ripe avocados for best creaminess.
- Medium heat prevents burning.
- Store in fridge up to 3 days.