Description
Make simple, crispy vegan black bean quesadillas using a dairy-free cheese substitute for a satisfying meal.
Ingredients
Scale
- 8 large flour tortillas
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1 cup shredded vegan cheese substitute (cheddar style recommended)
- 1/4 cup water or vegetable broth
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add black beans, chili powder, cumin, and salt to the skillet. Mash about half of the beans with a fork to create a thicker filling. Cook for 3 minutes, stirring occasionally. Remove from heat.
- Place one tortilla in a clean, dry skillet over medium-low heat. Sprinkle one quarter of the vegan cheese over one half of the tortilla.
- Spoon one quarter of the black bean mixture over the cheese. Fold the empty half of the tortilla over the filling to create a half-moon shape.
- Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese is melted. Add a small splash of water or broth to the skillet during the last minute of cooking if the tortilla seems too dry; this creates steam to help melt the cheese.
- Repeat with the remaining tortillas and filling. Slice each quesadilla in half before serving.
Notes
- For a crispier exterior, use a griddle heated to medium temperature and press down lightly with a spatula while cooking.
- Serve with salsa, avocado, or vegan sour cream.
- To make this gluten free, substitute corn or gluten-free tortillas.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Lunch
- Method: Pan Frying
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 380
- Sugar: 3
- Sodium: 550
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 9
- Protein: 15
- Cholesterol: 0