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!
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.