Description
A delightful plant-based twist on traditional quesadillas, filled with creamy avocado and hearty black beans.
Ingredients
Scale
- 2–3 large tortillas (whole wheat or gluten-free)
- 2 ripe avocados
- ½ cup precooked black beans (rinsed)
- ¼ cup corn
- 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
Instructions
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic until soft.
- Add black beans, corn, cumin, lime juice, and spices; mix well.
- Spread filling on half of each tortilla, top with avocado, and fold.
- Cook in skillet until golden brown on both sides.
- Slice and serve with cilantro.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350-400
- Sugar: 1g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Vegan Quesadillas, Black Beans, Avocado, Plant-based