Vegan Black Bean Quesadillas

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Vegan Black Bean Quesadillas- Get your plant-based protein fix with these tasty vegan black bean quesadillas! Perfect for a quick and easy lunch or dinner that’s both healthy and satisfying.

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Vegan Black Bean Quesadillas

Vegan black bean quesadillas are a delicious and easy-to-make Mexican-inspired dish that can be enjoyed for lunch, dinner, or as a snack. The quesadillas are made using tortillas that are filled with a flavorful mixture of black beans, spices, and vegetables, and then cooked until crispy and golden brown.

Black Bean Nutritional Info

Black beans are a highly nutritious food that can be a valuable addition to a healthy and balanced diet. They can be enjoyed in a variety of dishes, including soups, stews, salads, and as a vegetarian or vegan protein source in tacos, burritos, and other Mexican-inspired dishes.

  1. Protein: Black beans are a good source of plant-based protein, with one cup of cooked black beans providing around 15 grams of protein.
  2. Fiber: Black beans are a rich source of dietary fiber, with one cup of cooked black beans providing around 15 grams of fiber. This fiber is important for maintaining healthy digestion, preventing constipation, and reducing the risk of chronic diseases like heart disease and diabetes.
  3. Vitamins: Black beans are a good source of several important vitamins, including folate, vitamin B6, and vitamin K.
  4. Antioxidants: Black beans are a rich source of antioxidants, including flavonoids and carotenoids. These antioxidants help to protect the body against oxidative stress and inflammation, which can contribute to the development of chronic diseases like cancer and heart disease.
Add the baby spinach and let wilt.

Vegan Black Bean Quesadillas

Vegan black bean quesadillas are a great option for a quick and easy meal that is both satisfying and nutritious. They are also a great way to get in some plant-based protein and fiber, making them a healthy alternative to traditional quesadillas.

Ingredients needed:

2-3 tbsp Olive oil
1/2 Red onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 tsp Cumin
(optional add chili powder to taste)
1 15.5 oz can black beans, drained and rinsed
3 cup baby spinach
4 Flour tortillas
Vegan shredded Mexican cheese blend

For serving: guacamole, salsa, lime wedges and/or sour cream

Directions:

Heat the olive oil in a skillet over medium heat.

Add the red onion, garlic, and red bell pepper skillet. Cook for about 5 minutes or until the vegetables are soft.

Vegan Black Bean Quesadillas

Add the black beans to the skillet and season with chili powder, ground cumin, salt, and pepper. Cook for another 2-3 minutes. Add the baby spinach and let wilt.

Remove the skillet from the heat. Transfer bean mixture to a bowl.

Return the skillet to the stove- medium heat. Add a tortilla to the greased skillet and cook for 1 minute. Flip the tortilla and sprinkle some vegan shredded cheese on top. Add a few spoonfuls of the black bean mixture to one side of the tortilla and fold it in half. Cook the quesadilla for another 1-2 minutes, or until the vegan cheese is melted and the tortilla is crispy.

Repeat with the remaining tortillas and black bean mixture. Serve hot with guacamole, salsa, lime wedges and/or sour cream.

Vegan Black Bean Quesadillas
Vegan Black Bean Quesadillas

Vegan Black Bean Quesadillas

Gina
Get your plant-based protein fix with these tasty vegan black bean quesadillas! Perfect for a quick and easy lunch or dinner that's both healthy and satisfying.
5 from 7 votes
Prep Time 10 minutes
Cook Time 8 minutes
Course Main Course
Servings 4 Quesadillas

Ingredients
  

  • 2-3 tbsp Olive oil
  • 1/2 Red onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 tsp Cumin
  • (optional add chili powder to taste)
  • 1, 15.5 oz can black beans, drained and rinsed
  • 3 cups baby spinach
  • 4 Flour tortillas
  •  Vegan shredded Mexican cheese blend
  • For serving: guacamole, salsa, lime wedges and/or sour cream

Instructions
 

  • Heat the olive oil in a skillet over medium heat.
    Add the red onion, garlic, and red bell pepper skillet. Cook for about 5 minutes or until the vegetables are soft.
  • Add the black beans to the skillet and season with chili powder, ground cumin, salt, and pepper. Cook for another 2-3 minutes. Add the baby spinach and let wilt.
    Remove the skillet from the heat. Transfer bean mixture to a bowl.
    Return the skillet to the stove- medium heat. Add a tortilla to the greased skillet and cook for 1 minute. Flip the tortilla and sprinkle some vegan shredded cheese on top.
    Add a few spoonfuls of the black bean mixture to one side of the tortilla and fold it in half. Cook the quesadilla for another 1-2 minutes, or until the vegan cheese is melted and the tortilla is crispy.
    Repeat with the remaining tortillas and black bean mixture. Serve hot with guacamole, salsa, lime wedges and/or sour cream
Keyword Vegan
Tried this recipe?Let us know how it was!

Looking for more easy vegan recipes?

Easy Vegan Pasta Salad

Vegan Sweet Potato Chili

Easy Vegan Broccoli Cheddar Soup

Vegan Southwestern Quinoa Salad

Did you try this recipe? I would love to see! If you enjoyed making these Vegan Black Bean Quesadillas or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy cooking!

Like what you see here? Don’t forget to check out my other blogs!

Gina Michele

Adore Crochet

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