Vegan Quesadillas with Black Beans and Avocado
A warm, golden quesadilla comes off the skillet — breathes out a nutty, toasty aroma, while the center yields a cool, creamy burst of avocado and tender black beans. The first bite gives you contrast: crisp tortilla edge, silky mashed avocado, a whisper of lime and garlic, and a little corn-sweet pop. It’s simple, bright, and oddly comforting — like the best parts of a cozy kitchen and a lively late-night snack rolled into one.
This recipe is perfect for quick weeknight dinners, casual gatherings, or a relaxed brunch. It’s flexible enough to make for one or scale up for a crowd, and it hits the sweet spot when you want something plant-forward, filling, and flavorful without fuss. If you love avocado on toast, you might also enjoy the texture contrasts here — try pairing it with my twist on avocado toast for a full brunch spread: Avocado Egg Toast with Fresh Strawberries.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 6–8 minutes (total)
- Total Time: 16–18 minutes
- Servings: 2 (one quesadilla per person; scale as needed)
- Difficulty Level: Easy — beginner friendly
Nutrition Highlights
Estimated nutrition per serving (one quesadilla), based on standard ingredient values from USDA FoodData Central and general dietary guidance from institutions like the Mayo Clinic. These are estimates; exact values depend on brands and portion sizes.
- Calories: ~540 kcal
- Protein: ~12 g
- Carbohydrates: ~52 g
- Fiber: ~15–18 g (excellent source)
- Sugars: ~3–5 g
- Fat: ~33 g
- Saturated fat: ~3–4 g
- Sodium: variable (depends on tortillas and added salt) — often 400–700 mg
- Key micronutrients: Potassium, vitamin E, folate, iron (from beans and avocado), and vitamin C (from lime)
Notes on the numbers:
- Avocado contributes healthy monounsaturated fats and fiber; black beans add plant protein and more fiber. If you need a lower-calorie version, reduce the avocado amount or use smaller tortillas. For precise tracking, weigh your ingredients and consult USDA FoodData Central values.
Why You’ll Love It
This recipe combines ease and satisfaction. It’s:
- Fast: Ready in under 20 minutes, ideal for busy evenings.
- Comforting: Warm, toasty tortillas with silky avocado feel indulgent but wholesome.
- Social: Great for sharing — slice into wedges and let guests pick their toppings.
- Nutritious: High in fiber and plant-based fats and proteins, making it a filling vegan option.
- Versatile: Works for breakfast, lunch, dinner, or a portable snack at a picnic.
Step-by-Step Instructions
Ingredients
- 2 large tortillas (whole wheat or gluten-free)
- 2 ripe avocados
- ½ cup precooked black beans, rinsed and drained
- ¼ cup corn (fresh, canned, or thawed frozen)
- 2 tablespoons diced red onion
- Juice of ½ lime
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- Crushed red pepper to taste
- Fresh cilantro, chopped (about 2 tablespoons)
- Sea salt and cracked black pepper to taste
- Olive oil (about 1 tablespoon total for cooking)
Optional ingredients and substitutions
- Add vegan shredded cheese or nutritional yeast for a cheesy flavor.
- Swap tortillas for corn or gluten-free wraps as needed.
- Use canned white beans or pinto beans instead of black beans.
- Replace corn with roasted red pepper or diced tomato for a different texture.
- For more protein, add a sprinkle of hemp seeds or a side of seasoned tofu.
Method — numbered steps
- Prepare the avocado mixture: In a mixing bowl, scoop and mash the avocados until smooth but slightly chunky if you like texture.
- Season the mash: Mix in the minced garlic, lime juice, sea salt, cracked pepper, cumin, and crushed red pepper. Adjust seasoning to taste.
- Fold in the extras: Gently fold in the rinsed black beans, corn, diced red onion, and chopped cilantro. Avoid overmixing to keep some bean and corn integrity.
- Heat the skillet: Warm a non-stick skillet over medium heat and add a thin film of olive oil.
- Assemble the quesadillas: Spoon about half of the avocado mixture onto one half of a tortilla. Fold the tortilla over to create a half-moon. Repeat with the second tortilla and remaining filling.
- Cook to golden: Place the folded quesadillas in the warm skillet. Cook about 2–3 minutes per side, pressing gently with a spatula, until the exterior is golden and slightly crisp.
- Slice and serve: Transfer to a cutting board, let rest 1 minute, slice into wedges, and serve immediately.
Practical tips
- Avoid over-mashing the avocado; small chunks add pleasant texture.
- If the skillet is too hot, tortillas brown before filling warms — medium heat ensures even crisping.
- Use a thin lip of oil or a good non-stick pan to prevent sticking; wipe pan between quesadillas if flavors carry over.
- Check doneness by lifting an edge — you want even golden color and a slightly firm center.
Best Pairings
- Simple sides: A crisp green salad with lime vinaigrette or fresh pico de gallo.
- Sauces: Chipotle crema (vegan), salsa verde, or a squeeze of extra lime.
- Drinks: Bright iced tea or a citrusy sparkling water for casual lunches; coffee or matcha if serving at brunch.
- Brunch pairing: Serve with a warm baked oatmeal for a hearty spread: Baked Oatmeal with Bananas and Nuts.
- Snack option: Cut into small wedges for party platters with guacamole and salsa.
Storage Instructions
- Room temperature: Best eaten immediately. If left at room temp, consume within 2 hours for food safety.
- Refrigerator: Store in an airtight container for up to 3–4 days. Note: avocado may brown; squeeze extra lime over leftovers to slow browning and store with a tight lid.
- Freezer: Quesadillas can be frozen for up to 2 months. Wrap each quesadilla tightly in plastic wrap and store in a freezer-safe bag. Reheat from frozen in a skillet over low heat with a lid to warm through (or bake at 350°F/175°C for 15–20 minutes).
Pro Tips & Tricks
- Tortilla choice matters: A slightly thicker whole-wheat tortilla crisps up nicely without becoming brittle; fresh flour tortillas work too.
- Temperature trick: Let the skillet come to medium heat before adding the quesadilla; too-hot pans burn the outside before the inside warms.
- Texture balance: Keep some avocado chunks and whole beans for contrast — fully puréed filling loses that satisfying bite.
- Flavor layering: Toast the cumin for 10–15 seconds in the dry pan before adding to the avocado for a warmer, nuttier spice note.
- Make-ahead: Mix the avocado filling just before cooking. If you must prep earlier, add lime and keep chilled to slow browning.
Creative Twists
- Smoky Chipotle: Add 1 teaspoon chipotle in adobo (minced) to the avocado mix and swap corn for roasted poblanos.
- Southwestern Crunch: Fold in chopped jicama and baby spinach; top with crushed tortilla chips before folding for crunch.
- Hearty Protein Boost: Add crumbled, seasoned tempeh or a few tablespoons of cooked quinoa to the filling for extra protein.
- Breakfast Quesadilla: Add thinly sliced pan-fried tofu and a dash of turmeric for a savory breakfast option.
- Gluten-free & Cheese-style: Use gluten-free tortillas and nutritional yeast plus a spoonful of mashed potato for a creamy binder.
Recipe Q&A
Q: Can I use more or less avocado?
A: Yes — adjust to taste. Less avocado reduces calories and fat; more makes the filling creamier. Add lime to prevent browning.
Q: How do I stop tortillas from getting soggy?
A: Keep the filling relatively dry (drain beans and corn well). Cook over medium heat to crisp the tortilla quickly and avoid steaming.
Q: Can I make these ahead for a party?
A: Cook quesadillas until just shy of done, cool, and stack separated by parchment. Reheat in a hot oven or skillet to finish and crisp before serving.
Q: What’s a lower-calorie option?
A: Use one avocado (or 1½), choose low-calorie tortillas, and skip added oil by using a good non-stick pan and moderate heat.
Q: Any suggestions for kids who won’t eat cilantro or spicy food?
A: Omit cilantro and crushed red pepper; add mild flavors like a pinch of smoked paprika or a little mashed sweet potato for sweetness.
Conclusion
These Vegan Quesadillas with Black Beans and Avocado are a fast, flavor-forward way to enjoy plant-based comfort — crisp tortillas, creamy avocado, and hearty beans come together in under 20 minutes. Try the recipe, share photos or tweaks in the comments, and tag your friends to build a community of home cooks who love simple, delicious food.
For inspiration on similar avocado-forward dishes, check out this take on Avocado Black Bean Quesadillas from Gimme Delicious, and for another simple mash-and-fold quesadilla idea see Easy Vegan Quesadillas with Black Beans and Avocado from Lemons & Zest.
Happy cooking — and don’t be shy about making this your own.
Print
Vegan Quesadillas with Black Beans and Avocado
- Total Time: 18 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
A warm, golden quesadilla filled with creamy avocado and tender black beans, perfect for quick weeknight dinners or casual gatherings.
Ingredients
- 2 large tortillas (whole wheat or gluten-free)
- 2 ripe avocados
- ½ cup precooked black beans, rinsed and drained
- ¼ cup corn (fresh, canned, or thawed frozen)
- 2 tablespoons diced red onion
- Juice of ½ lime
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- Crushed red pepper to taste
- Fresh cilantro, chopped (about 2 tablespoons)
- Sea salt and cracked black pepper to taste
- Olive oil (about 1 tablespoon total for cooking)
Instructions
- In a mixing bowl, scoop and mash the avocados until smooth but slightly chunky.
- Mix in the minced garlic, lime juice, sea salt, cracked pepper, cumin, and crushed red pepper. Adjust seasoning to taste.
- Gently fold in the rinsed black beans, corn, diced red onion, and chopped cilantro.
- Warm a non-stick skillet over medium heat and add a thin film of olive oil.
- Spoon about half of the avocado mixture onto one half of a tortilla and fold the tortilla over. Repeat with the second tortilla and remaining filling.
- Place the folded quesadillas in the warm skillet and cook about 2–3 minutes per side until golden and slightly crisp.
- Transfer to a cutting board, let rest 1 minute, slice into wedges, and serve immediately.
Notes
For lower calories, reduce the avocado amount or use smaller tortillas. Store leftover quesadillas in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 550mg
- Fat: 33g
- Saturated Fat: 4g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 16g
- Protein: 12g
- Cholesterol: 0mg
