Description
Description Bright, simple, and satisfying, these vegan quesadillas pack creamy avocado, smoky black beans, and a kiss of lime into crispy tortillas for an easy weeknight win.
Ingredients
- 2 – 3 large tortillas (whole wheat or gluten-free)
- 2 ripe avocados
- ½ cup precooked black beans (rinsed)
- ¼ cup corn (fresh, canned, or thawed frozen)
- 2 tablespoons diced red onion
- Juice of ½ lime
- 1 garlic clove (minced)
- 1 teaspoon cumin
- Crushed red pepper to taste
- Fresh cilantro, sea salt, and cracked pepper to taste
- Olive oil
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Instructions
- In a small bowl, mash one of the avocados lightly with the lime juice, a pinch of sea salt, and a little cracked pepper.
- Warm a medium skillet over medium heat and add a teaspoon or two of olive oil.
- Add the diced red onion and minced garlic to the skillet and cook, stirring, until the onion is soft and fragrant (about 2–3 minutes).
- Stir in the precooked black beans and corn, then sprinkle the cumin and crushed red pepper over the mixture; cook for 2–3 minutes until everything is heated through.
- Squeeze a little lime juice into the skillet mixture; taste, and add sea salt and cracked pepper as needed. Fold in chopped cilantro if desired.
- Lay a tortilla flat, spread a generous layer of the seasoned bean-and-corn filling over half the tortilla, and layer slices of the second avocado on top.
- Fold the tortilla in half and cook for 2–3 minutes per side over medium heat, pressing gently until golden brown and crispy.
- Transfer to a cutting board, slice into wedges, garnish with cilantro, and enjoy warm.
Notes
- Notes
- These quesadillas are versatile; pair them with pico de gallo or dairy-free yogurt for contrast.