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Vegan Black Bean Quesadillas

Delicious and nutritious quesadillas packed with black beans and corn, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 quesadillas
Course: Dinner, Lunch
Cuisine: Mexican, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 can black beans, drained and rinsed
  • 1 cup corn (fresh or frozen)
  • 1 bell pepper, diced
  • 1/2 onion, diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
Quesadilla Components
  • 4 large tortillas
  • 1 tablespoon olive oil
  • Fresh cilantro, for garnish (optional)
  • Avocado, for serving (optional)

Method
 

Preparation
  1. In a large skillet, heat olive oil over medium heat. Add the onions and bell pepper, cooking until softened.
  2. Stir in the black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 5 minutes until heated through.
  3. Spread the bean mixture onto half of each tortilla, folding the other half over.
Cooking
  1. Clean the skillet and heat over medium heat. Cook the quesadillas for 2-3 minutes on each side until golden brown and crispy.
  2. Cut into wedges and serve with avocado and cilantro.

Notes

These quesadillas can be served warm with a variety of toppings. Sliced avocado and fresh cilantro make great garnishes, while salsa or hot sauce can add a kick. Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.