You are currently viewing Avocado and Black Bean Quesadillas (Vegan)

Avocado and Black Bean Quesadillas (Vegan)

Avocado and Black Bean Quesadillas are a type of quesadilla that typically includes black beans, sautéed onions, bell pepper, avocado, and cheese. They are crispy on the outside and cheesy on the inside, making them a filling and delicious vegetarian meal. 

The avocado is usually mashed and mixed with cilantro and lime juice, then spread onto half of a tortilla, topped with the bean mixture, and folded in half before being grilled. The protein and fiber from the beans and avocado make these quesadillas a nutritious and satisfying meal.

Key Takeaways

  • Who This Meal Appeals To: Vegans, vegetarians, and anyone who loves a hearty, easy meal.
  • Estimated Duration: 30 minutes, start to finish.
  • Nutrition Facts: High in fiber, protein, and healthy fats. Low in saturated fat.

About This Recipe

This recipe is a tribute to simple ingredients creating fantastic taste. Avocado lends creaminess, while black beans add substance. Toss in some veggies and spices, and you have yourself a quesadilla that’s not just tasty but also nourishing.

Equipment Required

  • Large non-stick skillet
  • Spatula
  • Cutting board
  • Knife
  • Mixing bowl


  • 4 whole-grain tortillas
  • 2 ripe avocados, mashed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 onion, finely chopped
  • 1 jalapeño, finely chopped (optional)
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh cilantro for garnish (optional)


  1. Prep Veggies: Dice bell pepper, chop onion and jalapeño.
  2. Mash Avocado: In a bowl, mash avocados until smooth.
  3. Season Beans: Mix black beans with cumin, salt, and pepper.
  4. Sauté Veggies: In a skillet, sauté onion and bell pepper in olive oil until soft.
  5. Assemble Quesadilla: On one half of a tortilla, spread mashed avocado, sautéed veggies, and seasoned black beans.
  6. Cook: Fold the tortilla in half and cook in the skillet until golden brown on both sides.
  7. Garnish and Serve: Garnish with fresh cilantro, if desired. Cut into wedges and enjoy!

Side Dishes

  • Salsa Fresca
  • Vegan Sour Cream
  • Guacamole
  • Corn Salad

Storage Options

  • Fridge: Store leftovers in an airtight container for up to 2 days.
  • Freezer: Not recommended.

Ingredient Substitutes

  • Avocado: Guacamole or hummus.
  • Black Beans: Kidney beans or pinto beans.
  • Whole-grain tortilla: Corn tortilla.

Alternatives to this Meal

  • Vegan Tacos: Same fillings, different form.
  • Avocado and Black Bean Salad: No cooking needed, just mix and serve.
  • Veggie-loaded Nachos: Spread the love over tortilla chips.

If you are interested in reading more about Vegan Quesadilla Ideas, please take a look at these related articles: Jackfruit and Pineapple Quesadillas or Hummus and Veggie Quesadillas


Whether you’re vegan or just looking for a plant-powered meal, these Avocado and Black Bean Quesadillas are sure to satisfy. They’re easy to make, packed with nutrients, and best of all—absolutely delicious. Happy cooking!