Vegan Black Bean Quesadillas
These Vegan Black Bean Quesadillas are a quick, hearty, and satisfying plant-based meal. Perfect for busy weeknights, they are packed with fiber-rich black beans, corn, and melty vegan cheese, all seasoned with a savory blend of Mexican-inspired spices.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 8 servings 1x
- Category: Dinner
- Method: Pan-frying
- Cuisine: Mexican-inspired
- Diet: Vegan, Halal
Ingredients
8 10-inch Large Flour Tortillas
2 15-oz cans Black Beans
1 cup Corn Kernels
0.5 cup Red Onio
1 unit Bell Pepper
2 cloves Garlic
1 tsp Chili Powder
1 tsp Cumi
0.5 tsp Smoked Paprika
0.5 tsp Salt
0.25 tsp Black Pepper
2 cups Vegan Shredded Cheese
2 tbsp Olive Oil
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and bell pepper and cook for 5-7 minutes until softened
- Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for another minute until fragrant
- Stir in the rinsed and drained black beans and corn kernels. Cook for 3-5 minutes to allow flavors to meld and beans to heat through. Season with salt and black pepper, then remove the filling from the skillet and set aside
- Wipe the skillet clean and place one large flour tortilla in the skillet over medium heat
- Sprinkle about 1/4 cup of vegan shredded cheese over one half of the tortilla
- Spoon about 1/2 to 3/4 cup of the black bean and corn filling evenly over the cheese-covered half. Optionally sprinkle a little more vegan cheese over the filling
- Fold the empty half of the tortilla over the filling and cook for 3-5 minutes per side until the tortilla is golden brown and the cheese is melted
- Remove from the skillet and repeat the assembly process with the remaining tortillas and filling. Slice into wedges and serve immediately
Notes
All ingredients should be halal certified to ensure the recipe meets dietary guidelines.
For a gluten-free version, swap flour tortillas for certified gluten-free corn tortillas.
To store, refrigerate cooked quesadillas for 3-4 days or freeze for up to 2-3 months.
Reheating in a skillet or air fryer is recommended to maintain the crispy texture of the tortilla.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg
Find it online: https://fabiloustaste.com/vegan-black-bean-quesadillas/