This post may contain affiliate links.
This post may contain affiliate links.
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
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!
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.
That’s an interesting theory. I haven’t bought new clothes in 10 years!! But some of my pants are getting wayyy too big for me. I felt like still wearing them in case I get pregnant, but you are right. I need new clothes :p
On another note, I want these quesadillas all day every day!! Yum!!
Yea, we are good at holding on to things aren’t we???
This looks so good and perfect for a quick lunch idea. I’m pinning to make for lunch this week!
Love it m, Anne! Thanks for pinning!!
This looks like my kind of food! I love the filling in this. Perfect for dinner or lunch too.
Agree. And heck, breakfast as well?!
This looks so good I want to abandon our dinner plans for tonight and make this instead!
Ha, glad I could help ?
I STILL have those skinny jeans in my closet too – and you’re right, it’s time to get rid of them! Maybe while I’m snowed in this weekend and I’ll go through and “lose the weight” of all those clothes I’ve been hanging onto for when I fit into them again… I’ve been trying to practice more self love lately, so I really appreciate this post. Also, I’m obsessed with quesadillas, so I will HAVE to try this recipe! Might sneak a little cheese in there just for good measure… 🙂
Yea, I hear ya on that. Also, I am not really sure why I didn’t add cheese when I made these the first few times but cheese is ALWAYS welcome!!!
Yum, this looks delicious! I love any way to get my avocado in and love that this is a vegetarian option. Adding to the menu this week!
Thanks Aleta!! Hope it brightens up your menu ?
what a great simple but delicious meal. great for busy weeknights when we’re trying to stay healthy too!
Gotta eat on busy nights too right?!
This recipe includes some of my favorite foods; avocados and quesadillas. The combo is perfection! Yum! Thanks for sharing! :0 <– me eating a platter of these quesadillas
Haaaaa I love the illustration ?
I make quesadillas all the time, and top it with mashed avocado, but never thought to stuff it with avocado! Great idea Lorie! And it’s currently lunch time here so I’m wishing I had some of these to enjoy right now!
Yes, avo on top is always great as well! Thanks dear!!!
And if your avocado isn’t quite ready, roast a large yam instead.
Haven’t tried that yet! Thanks!