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Vegan Black Bean Quesadillas

Close-up of two stacked slices of crispy Vegan Black Bean Quesadillas showing melted vegan cheese and black bean filling.

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Make simple, crispy vegan black bean quesadillas using a dairy-free cheese substitute for a quick and satisfying meal.

Ingredients

Scale
  • 8 large flour tortillas
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup salsa
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 cup shredded vegan cheddar or Monterey Jack style cheese
  • 1 tablespoon olive oil or cooking spray
  • Optional toppings: avocado, vegan sour cream, cilantro

Instructions

  1. In a medium bowl, combine the rinsed black beans, salsa, chili powder, and cumin. Mash about half of the beans lightly with a fork to create a thicker filling consistency.
  2. Heat a large non-stick skillet or griddle over medium heat.
  3. Place one tortilla in the hot skillet. Sprinkle half of the tortilla surface with about 2 tablespoons of the vegan cheese.
  4. Spoon about 1/4 cup of the black bean mixture over the cheese. Sprinkle with a little more cheese if desired.
  5. Fold the empty half of the tortilla over the filling to create a half-moon shape.
  6. Cook for 2 to 3 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and the cheese inside is melted.
  7. Remove from the skillet and keep warm while you cook the remaining quesadillas. Add a small amount of oil to the skillet between batches if needed for crispness.
  8. Slice each quesadilla into wedges and serve immediately with your choice of toppings.

Notes

  • For a gluten-free option, substitute corn or gluten-free tortillas. Note that gluten-free tortillas may require slightly lower heat to prevent cracking.
  • You can prepare the black bean filling up to two days ahead and store it in the refrigerator.
  • If you do not have a vegan cheese substitute, you can use a thin layer of mashed avocado mixed with nutritional yeast for creaminess, though the texture will differ.

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