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Vegan Quesadilla

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15min

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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

1
Prepare beans

Drain and rinse the black beans.

2
Mash beans

In a bowl, roughly mash the black beans with a fork.

3
Prepare avocado

Cut the avocado in half, remove the pit, and slice the flesh.

4
Heat skillet

Place a large skillet over medium heat.

5
Assemble quesadillas

Lay out two tortillas. Spread mashed beans on one half of each tortilla, then top with avocado slices.

6
Fold tortillas

Fold the empty half of each tortilla over the filled half to create a half-moon shape.

7
Cook quesadillas

Brush the outside of the quesadillas with olive oil. Place in the heated skillet.

8
Flip and cook

Cook for 2-3 minutes, then carefully flip and cook for another 2-3 minutes until golden brown.

9
Serve

Remove from heat, let cool slightly, then cut into wedges and serve immediately.

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