Description
These vegan quesadillas are a flavorful and nutritious meal option, filled with black beans, corn, and bell peppers, seasoned to perfection. Quick and easy to prepare, they make a great snack or meal, especially when served with your favorite dips like guacamole and salsa. Enjoy a delicious, plant-based treat that’s sure to satisfy!
Ingredients
Scale
- 4 large whole wheat tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup vegan cheese shreds (optional)
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
- Avocado or guacamole (for serving)
- Salsa (for serving)
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the diced red onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and diced red bell pepper to the skillet. Sauté for another 2-3 minutes until the bell pepper softens.
- Add the drained black beans and corn to the skillet. Stir to combine.
- Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and pepper. Mix well and let cook for an additional 5 minutes, allowing flavors to meld. If too dry, add a splash of water or vegetable broth.
- Once heated through, remove from heat and let cool slightly. If using vegan cheese, stir it in now to melt slightly.
- Lay one tortilla flat on a clean surface.
- Scoop a generous amount of the black bean filling onto one half of the tortilla, being careful not to overfill.
- If using vegan cheese, sprinkle some on top of the filling.
- Fold the tortilla in half, covering the filling, and press down gently to seal.
- Repeat with remaining tortillas and filling.
- In the same skillet, add the remaining tablespoon of olive oil and heat over medium heat.
- Carefully place one quesadilla in the skillet and cook for about 3-4 minutes until golden brown and crispy.
- Flip the quesadilla using a spatula and cook for another 3-4 minutes on the other side until crispy and heated through.
- Transfer to a cutting board and let cool for a minute before slicing into wedges.
- Repeat with remaining quesadillas, adding more oil if necessary.
- Arrange quesadilla wedges on a serving platter.
- Garnish with freshly chopped cilantro.
- Serve with avocado or guacamole and your favorite salsa for dipping.
- Enjoy warm!
Notes
- Feel free to customize the filling with other vegetables or spices according to your taste.
- These quesadillas can be made ahead of time and reheated in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes