Vegan Quesadillas
Crispy tortillas folded over smoky black beans, sautéed peppers and creamy avocado, with melty vegan mozzarella holding it all together. A Mexican-inspired snack that goes from pan to plate in 20 minutes.
Ingredients
- ½ onion chopped
- ½ bell pepper diced
- 1 Tbsp olive oil
- ½ cup black beans drained
- 4 soft flour tortillas you can also use gluten-free tortillas for the GF version
- 2 avocados peeled, halved, seeded and lightly mashed
- ¼ cup cilantro or parsley minced
- 1 tomato diced
- ⅓ cup sweet corn
- ½ lime juiced
- 1 cup vegan mozzarella cheese shredded
For the seasoning:
- chili powder to taste
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried oregano
- ½ tsp paprika
- 1 ½ tsp ground cumin
- 1 tsp sea salt
- 1 tsp pepper
Instructions
- In a small bowl, add all the seasonings and mix to combine.
- In a medium pan over medium heat, sauté the onion and the bell pepper in 1 Tbsp olive oil for 2 minutes. Add the black beans and the seasoning mix and cook for another minute. Transfer the mixture to a small bowl and set aside.
- Set another clean, dry pan over medium heat.
- In a small bowl, lightly mash the avocados with a fork. Stir in the cilantro or parsley and the juice of 1/2 lime, then add the diced tomato and the corn. Season with salt and pepper to taste.
- Spread a quarter of the mashed avocado over half of a tortilla.
- Top with the bean mixture and ¼ cup of the shredded vegan mozzarella, then fold the tortilla closed over the filling.
- Repeat with the remaining tortillas and filling.
- Cook over medium heat for 2-3 minutes on each side, until crispy. Serve with your favourite salsa.
Notes
Serve straight from the pan while the tortillas are still crispy, with your favourite salsa on the side. The seasoning mix makes just enough for the bean filling, and the chili powder is entirely down to your heat tolerance. Leftovers keep in the fridge for up to 2 days — reheat in a dry pan rather than the microwave so they crisp back up.