Ingredients
Scale
- 4 whole wheat tortillas
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup vegan cheese shreds
- 2 tablespoons olive oil
- 1 avocado, sliced
Instructions
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped bell pepper and sauté for 5 minutes, until softened.
- Stir in the black beans, corn, cumin, and chili powder. Cook for another 3 minutes, until the mixture is heated through.
- Remove the skillet from heat and stir in the vegan cheese shreds until melted.
- In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Place one tortilla in the skillet.
- Spoon half of the filling onto one half of the tortilla. Fold the tortilla over and cook for 3 minutes on each side, until golden and crispy.
- Repeat with the second tortilla and remaining filling.
- Serve with sliced avocado on top.
Notes
- For spicier quesadillas, add diced jalapeños to the filling.
- These can be made ahead and stored in the fridge for meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 1g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Easy Vegan Quesadillas, Vegan Recipes, Plant-Based Meals