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.
Table of Contents
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
Ingredients
- 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)
Instructions
- Prep Veggies: Dice bell pepper, chop onion and jalapeño.
- Mash Avocado: In a bowl, mash avocados until smooth.
- Season Beans: Mix black beans with cumin, salt, and pepper.
- Sauté Veggies: In a skillet, sauté onion and bell pepper in olive oil until soft.
- Assemble Quesadilla: On one half of a tortilla, spread mashed avocado, sautéed veggies, and seasoned black beans.
- Cook: Fold the tortilla in half and cook in the skillet until golden brown on both sides.
- 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
Conclusion
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!