Plant Based Bean and Avocado Quesadillas

When it comes to satisfying cravings, nothing beats a warm plate of Plant Based Bean and Avocado Quesadillas. The first time I made them, I was looking for a quick yet nutritious meal after a long day. I had some left-over black beans and ripe avocados in the fridge, and I thought, why not combine them? The kitchen was filled with the comforting aroma of spices, and as I flipped the golden quesadillas, I knew I was onto something special. Each bite was a delightful explosion of flavors, and I couldn’t believe how easy it was to whip up such a delicious meal.

Key Ingredients for Plant Based Bean and Avocado Quesadillas

The ingredients for Plant Based Bean and Avocado Quesadillas are simple yet impactful. Each component plays a vital role in creating a delicious, wholesome dish. The star of the show, the black beans, are packed with protein and fiber, offering a filling and nutritious base. The avocado contributes a smooth, creamy texture, while the tortillas bring it all together. Let’s explore how these key players work in harmony.

• 1 cup black beans drained, rinsed, and cooked: A great source of plant-based protein that makes the quesadillas hearty and filling.
• 1/2 cup water: Helps to create the perfect consistency when combining with the beans.
• 2 teaspoons ground cumin: Adds a warm, earthy flavor that complements the other ingredients beautifully.
• 1 teaspoon chili powder: Brings a subtle heat and depth to the dish.
• 1/2 teaspoon garlic powder: Enhances the overall flavor profile.
• 1/4 teaspoon kosher salt: Essential for balancing flavors in the dish.
• 1/8 teaspoon black pepper ground: Adds a touch of spice to the quesadilla.
• 1 tablespoon lime juice: Brightens the flavors and adds freshness.
• 2 tablespoons cilantro fresh, chopped: A refreshing herb that adds a burst of flavor.
• 2 tablespoons nutritional yeast: Provides a cheesy flavor without dairy.
• 2 ripe avocados: Creamy and satisfying, these make the quesadilla extra delicious.
• 2 roma tomatoes diced: Gives the quesadilla a fresh and juicy component.
• 2 green onions chopped: Adds a mild onion flavor that complements the other ingredients.
• 4 small whole grain tortillas (6-inch): The perfect vessel for all these delicious fillings.

The Process for Making Plant Based Bean and Avocado Quesadillas

Making Plant Based Bean and Avocado Quesadillas is as enjoyable as eating them! Follow these simple steps to create a mouthwatering meal that will impress your friends and family.

1. In a small saucepan, combine the black beans, water, ground cumin, chili powder, garlic powder, kosher salt, and ground black pepper. Bring the mixture to a simmer over medium-high heat. As it heats, you’ll notice the spices start to release their aromas, making your kitchen smell amazing. Cook until the beans are warmed through, about five minutes.
2. Remove the saucepan from the heat and stir in the lime juice, cilantro, and nutritional yeast. This step is crucial as the lime juice adds a zesty brightness. Use a potato masher or a fork to mash the beans until they resemble refried beans. The texture should be creamy yet still chunky enough for a satisfying bite. Once done, set this mixture aside.
3. In a small bowl, take the ripe avocados and mash them with a fork. The goal is to create a smooth yet slightly chunky consistency. Mix in the diced tomatoes and chopped green onions. This will create a refreshing and vibrant filling that complements the savory beans.
4. Now it’s time to assemble the quesadillas. Lay a tortilla out on your work surface. Spread the bean mixture on half of the tortilla and then add the mashed avocado mixture on the other half. The diverse textures and flavors will make every bite a joy!
5. Fold the tortilla over to close it. You want to make sure it’s sealed well to prevent any fillings from escaping during cooking. Repeat this process with the remaining tortillas.
6. Preheat a large frying pan or skillet over high heat. Once hot, add the folded tortilla to the pan. Cook until it’s golden brown on one side, about four minutes. You want to watch for that perfect golden hue; it adds a pleasant crunch to the quesadillas.
7. Carefully flip the quesadilla over and repeat the cooking process on the other side. Just like before, you’re looking for that beautiful golden color to develop.
8. Once thoroughly cooked, remove the quesadilla from the pan and let it cool for a minute. This step allows the flavors to set. Cut each quesadilla into four pieces and serve hot. You can pair these with salsa or guacamole for extra deliciousness.

Helpful Hints

When preparing Plant Based Bean and Avocado Quesadillas, a few helpful hints can make your cooking experience even better. Here are some tips to ensure perfect quesadillas every time.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet for best results.
• Freezing: You can freeze assembled quesadillas before cooking. Just wrap them tightly in foil or plastic wrap and freeze for up to a month.
• Pairing: These quesadillas are delicious with a side of Mexican rice or a light salad for a complete meal.
• Variations: Feel free to experiment with different veggies or beans. Try using pinto beans or adding cooked spinach to the filling.
• Serving: Cut the quesadillas into wedges for easy sharing, making them perfect for parties or gatherings.

How to Serve Plant Based Bean and Avocado Quesadillas

Serving Plant Based Bean and Avocado Quesadillas is all about enhancing the experience with delightful sides and presentation. Here are some great ideas:

• Top with Fresh Ingredients: Serving with fresh cilantro, diced tomatoes, or a dollop of sour cream can add vibrancy and flavor.
• Accompany with Dips: Pair these quesadillas with sides of guacamole and salsa for a festive touch.
• Great for Lunch or Dinner: These quesadillas make for a hearty lunch or a quick dinner option that everyone will love.
• Perfect for Parties: Cut into smaller pieces and serve as appetizers during gatherings. They are bound to be a hit!
• Creative Serving Platters: Consider serving them on a colorful platter with various dips for guests to choose from, making it an interactive experience.
• Seasonal Touch: For summer gatherings, serve with a side of corn salad or fresh fruit for a refreshing complement.

FAQ

Conclusion

The Plant Based Bean and Avocado Quesadillas are truly a delightful dish that combines nutrition with flavor. I encourage you to try making them; they’re not only delicious but also incredibly easy to prepare. Perfect for any occasion, these quesadillas are bound to become a staple in your kitchen!

Plant Based Bean and Avocado Quesadillas

The ultimate comfort food, Plant Based Bean and Avocado Quesadillas are creamy, crispy, and incredibly satisfying. Perfect for a quick weeknight dinner, these quesadillas are packed with flavor and nutrition. You won’t want to miss making them tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Mexican

Servings 4 servings

Calories 300 kcal

Equipment

• Skillet
• Frying Pan
• Food Processor
• Saucepan
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Wooden Spoon

Ingredients

  

• 1 cup black beans drained, rinsed, and cooked
• 1/2 cup water
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper ground
• 1 tablespoon lime juice
• 2 tablespoons cilantro fresh, chopped
• 2 tablespoons nutritional yeast
• 2 ripe avocados
• 2 roma tomatoes diced
• 2 green onions chopped
• 4 small whole grain tortillas (6-inch)

Instructions

 

• In a small saucepan, combine the black beans, water, ground cumin, chili powder, garlic powder, kosher salt, and ground black pepper. Bring the mixture to a simmer over medium-high heat and cook until the beans are warmed through, about 5 minutes.
• Remove the saucepan from the heat and stir in the lime juice, cilantro, and nutritional yeast. Use a potato masher or a fork to mash the beans until they resemble refried beans. Set aside.
• In a small bowl, mash the ripe avocados with a fork. Mix in the diced tomatoes and chopped green onions.
• Lay a tortilla out on your work surface. Spread the bean mixture on half the tortilla and the mashed avocado mixture on the other. Fold the tortilla over to close it. Continue with the remaining tortillas.
• Preheat a large frying pan or skillet over high heat. Add the folded tortilla to the pan and cook until it’s golden brown, about 4 minutes. Flip the quesadilla over and repeat the process on the other side.
• Cut each quesadilla into four pieces and serve hot.

Notes

• Tip 1: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet for best results.
• Tip 2: You can freeze assembled quesadillas before cooking. Just wrap them tightly in foil or plastic wrap and freeze for up to a month.
• Tip 3: These quesadillas are delicious with a side of Mexican rice or a light salad for a complete meal.
• Tip 4: Feel free to experiment with different veggies or beans. Try using pinto beans or adding cooked spinach to the filling.
• Tip 5: Cut the quesadillas into wedges for easy sharing, making them perfect for parties or gatherings.

Keyword Easy Dinner Ideas, Healthy Quesadilla Recipe, Plant Based Quesadillas, Vegan Quesadillas

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!