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Need a quick weeknight dinner? Try these easy Vegan Quesadillas with black beans and avocado along with corn, cilantro and spices. This recipe is so simple and ready in 10 minutes.
Dinner in a minute? Just about with these simple vegan quesadillas! These and my 15 minute lentil sloppy joe’s are our favorite meatless meals to whip up in no time.
While traditional quesadillas include cheese as one of the main ingredients, the cooking and presentation of these vegan black bean and avocado quesadillas are so similar, the word still seemed fitting.
But I get it, if it’s vegan, and there isn’t cheese, it can be kind of confusing!
Quesadillas are becoming more and more versatile and are so much more than chicken and cheese anymore. Let’s all grab a Strawberry Basil Margarita and get this dinner started, shall we?!
Why these Vegan Quesadillas are the Best:
- They are so easy to make. I would say it is as easy as making a peanut butter and jelly–ha, not quite, but these black bean quesadillas are pretty close!
- The perfect amount of spicy. A touch of cumin and red pepper give it just the right kick. You can add in diced jalapeño for a bit more heat. Plus you can dip them in some Roasted Tomato Salsa for even more zing!
- Easy to vary. You most certainly can adjust and modify this recipe to meet everyone’s needs. Add in some other veggies, make it with gluten free tortillas, and heck, even add some cheese–vegan or regular! Everyone will be happy!
- Packed with the good stuff. If you are looking for a meal that is going to fill you up and keep you going, these quesadillas are perfect. The protein and fiber from the beans and avocado will certainly help fuel you.
Ingredients you will need:
To whip up these black bean avocado quesadillas, grab the following:
- tortillas: large burrito tortillas is what I prefer for this recipe. I like flour tortillas over corn as well. Feel free to opt for a gluten free tortilla as well.
- avocados: nice and soft. You want really ripe avocados that will spread smooth and easy.
- corn: frozen that is thawed, grilled corn kernels cut from the cob or even canned that is drained will work.
- black beans: I use canned. Rinsed well.
- onion: red onion, small diced is best. Not everyone is a fan, so you can omit it.
- garlic: minced garlic for the most flavor, if you don’t have any, garlic powder can be subbed. Approximately 1/2 teaspoon should work well.
- lime: freshly squeezed is preferred
- spices, salt and pepper: adjust salt and pepper to taste and start slow on the crushed red pepper if not sure how spicy you prefer it.
What to serve these with:
Mango Avocado Salsa is ALWAYS on the list! Chips and dip with quesadillas for sure! Some Air Fryer Corn on the Cob would also pair well, but use a vegan butter or olive oil to replace the butter if you want your meal vegan.
Is it too much to serve guacamole along with these black bean avocado quesadillas?
To be honest, the last time I made these, I whipped up this Chickpea Salad and thought they paired perfectly. Plenty of options. I love a good appetizer for dinner sort of night!
Expert Tips and Notes:
- Make sure your avocados are nice and ripe. You should be able to easily squeeze them and feel softness when you do so. If they are not ripe enough, this recipe won’t be as great. Promise.
- For a spicy kick to your vegan quesadillas, Add in some diced jalapeño.
- Gently cut the quesadillas as the avocado mixture tends to come out the sides if you press down too hard. It just makes for a big mess. A tasty one though!
- I have also sautéed the onion, corn and black beans for just a minute or so before adding them to the avocado mixture and thought it was delish. But that certainly adds another step, so if you are low on time, just skip it.
Other vegan recipes:
- Vegan Chickpea Mock Tuna Salad
- Cherry Overnight Oats
- Chickpea Protein Cookie Dough
- Strawberry Chia Jam
- Mango Avocado Salsa
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Vegan Quesadillas with Black Beans and Avocado
Ingredients
- 2-3 large burrito sized tortillas, whole wheat or gluten free if desired
- 2 very ripe avocado
- 1/2 c precooked black beans, rinsed
- 1/4 c corn
- 2 T diced red onion
- Juice of 1/2 lime
- 1 garlic clove, minced
- 1 tsp cumin
- 1/8 tsp crushed red pepper
- Handful chopped cilantro
- Sea salt and cracked pepper to taste
- olive oil
Instructions
- In a small mixing bowl, mash avocado. Add in garlic, sea salt, pepper, lime juice and red pepper and stir.
- Add in cilantro, beans, corn, and onion. Stir to combine.
- Heat 1 T olive oil in a skillet. While heating up, spoon half of the avocado mixture on half of a tortilla. Fold over to close. Repeat with other tortilla. You are ready to heat these up!
- Heat one side of the quesadilla in the pan until becomes browned.
- Flip and heat other side until browned.
- Repeat with second tortilla.
- Enjoy immediately with a side of salsa or Greek yogurt and a cilantro garnish if desired.
Notes
- Make sure your avocados are nice and ripe. You should be able to easily squeeze them and feel softness when you do so. If they are not ripe enough, this recipe won’t be as great. Promise.
- For a spicy kick to your vegan quesadillas, Add in some diced jalapeño.
- Gently cut the quesadillas as the avocado mixture tends to come out the sides if you press down too hard. It just makes for a big mess. A tasty one though!
- I have also sautéed the onion, corn and black beans for just a minute or so before adding them to the avocado mixture and thought it was delish. But that certainly adds another step, so if you are low on time, just skip it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I absolutely loved these! Thank you!
Yay! Love to hear this so much!
Love these so much I make them all the time!
Hi! I had 2 really ripe avocados an onion some black beans and hard taco shells. I sautéed the yellow onion in olive oil for a few minutes and mashed the avocado mixed with black beans and a little salsa. (At the same time my stand up taco shell were warming in the oven 10 min at 350°.) Added beans and avocado to the onions and cooked with the lid on and lowered the heat. 3-4 minutes then some shredded vegan cheese sprinkled on top of mixture in pan, put the lid on until the cheese stated to bulle. I scooped the cheesy filling into warm shells and we put some hot sauce on them. We wish we had vegan sour cream but they were delicious anyhow!
Great to hear this!!!
This recipe turned out so delicious. I just finished my spring cleaning and had my carpet cleaners come by and this was the perfect summery recipe to make! I can’t wait to try these out on the grill this summer! Thanks for sharing!
Yay! Glad you enjoyed it so much! And yes to the grill!