Vegan Black Bean Quesadillas
Crispy on the outside with a creamy, savory filling, these Vegan Black Bean Quesadillas are a protein-packed, healthy choice for families, perfect for quick dinners or meal prep.
Ingredients
Main Ingredients
- 4 large Large Flour Tortillas Provide a sturdy base.
- 1 tablespoon Olive Oil For cooking and crisping.
- 1 medium Medium Onion Chopped.
- 2 cloves Garlic Mincing enhances flavor.
- 1 can Black Beans Rinsed and drained.
- 1 teaspoon Chili Powder Adds heat.
- 1 teaspoon Cumin For earthy flavor.
- 1 teaspoon Salt Enhances flavor.
- 1 cup Shredded Vegan Cheese Substitute Melts for a cheesy experience.
- 2 tablespoons Water or Vegetable Broth For creamy filling.
Instructions
Preparation
- Gather all ingredients and prepare your workspace.
- Chop the onion and mince the garlic.
- In a mixing bowl, combine the black beans, chili powder, cumin, and salt, mashing slightly.
- Measure out the shredded vegan cheese substitute.
Cooking
- Heat olive oil in a large skillet over medium heat.
- Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
- Stir in the black bean mixture and water or broth, cooking for another 3-4 minutes.
- Spread the mixture on half of each tortilla, sprinkle with vegan cheese, and fold over.
- Cook each quesadilla in the skillet for 3-4 minutes per side until golden brown and crispy.
Serving
- Remove from skillet and let cool slightly.
- Cut each quesadilla into wedges and serve warm with salsa or guacamole.
Notes
For extra crispiness, brush olive oil on the tortillas before cooking. Store leftovers in an airtight container for up to 3 days.