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Golden brown vegan quesadillas sliced into triangles on a wooden board with avocado and beans

Vegan Quesadillas with Black Beans and Avocado

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 385 kcal

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.