Ingredients
Scale
- 1 tablespoon olive oil (or avocado oil)
- 1/2 medium red onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (or more, to taste)
- 1/4 teaspoon smoked paprika (optional, for added smokiness)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons water or vegetable broth
- 1 large ripe avocado
- 1 tablespoon fresh lime juice
- 2–3 tablespoons chopped fresh cilantro, plus more for garnish
- 4–6 medium (8–10 inch) flour or whole wheat tortillas (use certified gluten-free if needed)
- 1 cup shredded vegan cheddar or Monterey Jack style cheese
- Optional for serving: vegan sour cream, salsa, guacamole, pickled jalapeños
Instructions
- Prepare the Black Bean Filling:
- Heat the olive oil in the large skillet over medium heat. Add the chopped red onion and sauté for 3-4 minutes, until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Add the rinsed and drained black beans to the skillet. Using the back of a spoon or a potato masher, gently mash about half of the beans against the side of the pan. This helps create a creamier texture.
- Stir in the cumin, chili powder, smoked paprika (if using), salt, and pepper. Cook for 2-3 minutes, allowing the spices to toast and become fragrant.
- Add the 2 tablespoons of water or vegetable broth, stir, and let it simmer for another 2-3 minutes, or until the mixture has thickened slightly. Remove from heat and set aside. Stir in 1-2 tablespoons of the chopped cilantro.
- Prepare the Avocado:
- In the small bowl, mash the avocado with the fresh lime juice and a pinch of salt. Stir in the remaining 1 tablespoon of chopped cilantro. Alternatively, you can simply slice the avocado and toss it with lime juice and salt.
- Assemble the Quesadillas:
- Wipe out the skillet if necessary (or use a separate clean skillet/griddle). Place one tortilla flat in the (unheated or very low heat) skillet.
- Sprinkle about 1/4 of the vegan cheese over one half of the tortilla.
- Spoon about 1/4 of the black bean mixture over the cheese.
- Top the beans with a few spoonfuls (or slices) of the prepared avocado.
- Fold the other half of the tortilla over the filling to create a half-moon shape.
- Cook the Quesadillas:
- Heat the skillet over medium heat. Cook the quesadilla for 2-4 minutes per side, or until the tortilla is golden brown and crispy, and the vegan cheese is melted. Press down gently with a spatula occasionally to help it seal and cook evenly.
- Be mindful of the heat; if the tortilla is browning too quickly, reduce the heat to medium-low to allow the cheese to melt properly.
- Repeat with the remaining tortillas and filling. You can usually cook two quesadillas at a time if your skillet is large enough, or keep cooked quesadillas warm in a low oven (around 200°F or 90°C) on a baking sheet while you cook the rest.
- Serve:
- Once cooked, transfer the quesadillas to a cutting board. Let them rest for a minute before slicing into wedges (usually 2 or 3 wedges per half-moon).
- Garnish with extra fresh cilantro, if desired. Serve immediately with your favorite toppings like vegan sour cream, salsa, or extra guacamole.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550