It’s 6pm. You’re tired. Dinner needs to happen fast.
These Vegan Quesadillas are your new secret weapon for busy summer evenings. They are light, fresh, and ready in just 25 minutes.
Why This Recipe Is a Winner
This recipe is a total lifesaver for busy weeknight dinners. You likely have the black beans and spices in your pantry already. It is budget-friendly and keeps everyone happy at the table.
The combination of creamy avocado and melted vegan cheese is so satisfying. It feels like a treat but stays nutritious and balanced. Your family will ask for these every single week.
Simple Cooking Steps
Making these is very simple and stress-free. You just mash the avocado, season the beans, and layer everything together. Even a beginner cook can master this easy skillet method.
The whole process takes less than 30 minutes from start to finish. You do not even need to turn on the oven. It is the perfect way to keep your kitchen cool.
Ingredients You’ll Need
Most of these items are probably in your kitchen right now.
- 8 medium flour tortillas
- 1 can (15 oz) black beans, rinsed and drained
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 large ripe avocado
- 1 tablespoon fresh lime juice
- 1.5 cups vegan shredded cheddar-style cheese
- 2 green onions, thinly sliced
- 1 tablespoon olive oil
- 0.25 teaspoon sea salt
- 0.125 teaspoon ground black pepper
Step-by-Step Directions
- In a medium bowl, combine the drained black beans with cumin and smoked paprika. Stir to coat evenly.
- In a separate small bowl, mash the avocado with lime juice, sea salt, and black pepper until relatively smooth.
- Lay out four tortillas on a clean work surface and spread the avocado mash evenly across each.
- Distribute the seasoned black beans, vegan shredded cheese, and green onions over the avocado layer.
- Place the remaining four tortillas on top of the fillings to close the quesadillas.
- Heat olive oil in a large non-stick skillet over medium heat.
- Place one quesadilla in the skillet and cook for 2 to 3 minutes until the bottom is golden brown.
- Carefully flip the quesadilla and cook for an additional 2 minutes until the vegan cheese has softened and the second side is toasted.
- Repeat the process for the remaining quesadillas.
- Transfer to a cutting board, slice into quarters, and serve immediately.
Best Ways to Enjoy It
Serve these warm with a side of fresh salsa. A dollop of vegan sour cream adds a creamy finish. They are wonderful for a quick family lunch or dinner.
Set the table with some fresh cilantro and lime wedges. It makes the meal feel special without any extra work. These are always a huge hit with kids.
Keep It Fresh
Store any leftovers in the fridge for up to two days. The avocado may brown slightly, but it still tastes great. Reheat them in a dry skillet to keep them crispy.
Avoid the microwave if you want to keep that golden crunch. You can also prep the bean mixture a day ahead. This makes your weeknight cooking even faster.
Tips for Best Results
- Do not overfill the tortillas or they will be hard to flip.
- Use medium heat to ensure the cheese melts before the shell burns.
- Always use a non-stick skillet for the easiest cleanup.
- Flip the quesadilla carefully using a wide, flat spatula.
- Fresh lime juice is essential to keep the avocado tasting bright.
- Add a handful of fresh summer corn for extra texture.
- Double the batch if you are feeding a hungry crowd.
Ways to Switch It Up
- Use corn tortillas for a simple gluten-free version.
- Add pickled jalapeños if you love a spicy kick.
- Swap the black beans for pinto beans for a creamier texture.
- Stir in some chopped spinach for extra greens.
Common Questions
Can I make these ahead of time?
These are best served fresh for the ultimate crunch. However, you can prep the bean filling and avocado mash earlier in the day.
How do I know when they are done?
Look for a perfect golden brown color on the tortilla. The vegan cheese should be soft and starting to melt around the edges.
Will picky eaters like this?
Yes, most kids love the mild flavor and crunchy texture. It is a very approachable plant-based meal for the whole family.
I hope these quick quesadillas make your busy weeknights a little easier. They are a true family favorite in my home and so satisfying. Happy cooking!
— Lidia
Vegan Quesadillas with Black Beans and Avocado
Ingredients
- 8 medium flour tortillas
- 1 can (15 oz) black beans, rinsed and drained
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 large ripe avocado
- 1 tablespoon fresh lime juice
- 1.5 cups vegan shredded cheddar-style cheese
- 2 green onions , thinly sliced
- 1 tablespoon olive oil
- 0.25 teaspoon sea salt
- 0.125 teaspoon ground black pepper
Instructions
- In a medium bowl, combine the drained black beans with cumin and smoked paprika. Stir to coat evenly.
- In a separate small bowl, mash the avocado with lime juice, sea salt, and black pepper until relatively smooth.
- Lay out four tortillas on a clean work surface and spread the avocado mash evenly across each.
- Distribute the seasoned black beans, vegan shredded cheese, and green onions over the avocado layer.
- Place the remaining four tortillas on top of the fillings to close the quesadillas.
- Heat olive oil in a large non-stick skillet over medium heat.
- Place one quesadilla in the skillet and cook for 2 to 3 minutes until the bottom is golden brown.
- Carefully flip the quesadilla and cook for an additional 2 minutes until the vegan cheese has softened and the second side is toasted.
- Repeat the process for the remaining quesadillas.
- Transfer to a cutting board, slice into quarters, and serve immediately.
