Recipe details
Lunch
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Vegan Quesadilla
15min
2 servings
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This Vegan Bean and Avocado Quesadilla is a delicious plant-based twist on the classic Mexican dish. Packed with protein-rich beans and creamy avocado, it offers a satisfying and nutritious meal option. The combination of textures and flavors makes it appealing to both vegans and non-vegans alike. Quick to prepare, it's perfect for a busy weeknight dinner or a hearty lunch.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
16 g
2 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare beans
Drain and rinse the black beans.
Mash beans
In a bowl, roughly mash the black beans with a fork.
Prepare avocado
Cut the avocado in half, remove the pit, and slice the flesh.
Heat skillet
Place a large skillet over medium heat.
Assemble quesadillas
Lay out two tortillas. Spread mashed beans on one half of each tortilla, then top with avocado slices.
Fold tortillas
Fold the empty half of each tortilla over the filled half to create a half-moon shape.
Cook quesadillas
Brush the outside of the quesadillas with olive oil. Place in the heated skillet.
Flip and cook
Cook for 2-3 minutes, then carefully flip and cook for another 2-3 minutes until golden brown.
Serve
Remove from heat, let cool slightly, then cut into wedges and serve immediately.
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