This black bean avocado quesadilla recipe is really simple, really good and a really quick dinner recipe!
Filled with mashed black beans, avocado, spices and vegetables this easy vegetarian quesadilla comes together in about 10 minutes and is a healthy and delicious meatless dinner option that you’re going to love. Also, you can 100% make it vegan by simply leaving out the cheese, I tried both versions and didn’t notice much of a difference – it’s so good!
What You Need For This Black Bean Avocado Quesadilla
- Black beans. I used canned black beans with nothing but salt and water added, but you can honestly use any type of beans here.
- Spices. Coriander, cumin, chili powder and garlic all make it into the black bean filling for this quesadilla.
- Vegetables. Here, I used arugula, avocado, jalapeños and cilantro, but feel free to use whatever you have available. Spinach, scallions, roasted vegetables will work great too.
- Tortillas. I used regular flour tortillas, as whole grain or gluten free aren’t easy to find here and cost an arm, leg and hair once you do find them – but feel free to use whatever you have.
How To Make Black Bean Quesadillas In 10 Minutes
The process is super simple and will honestly take you around 10, max 15 minutes. No more. Here’s what to do:
- Rinse and drain the canned beans
- Chop the vegetables and olives
- Next we’re going to make a bean filling using the beans, spices, tomato paste and garlic. Place 1/2 of the ingredients for the bean filling in a bowl or a food processor and mash or process. Then mix the mashed with the unprocessed ingredients for the bean filling
- Spread this bean mixture on 1/2 of the tortilla, then add a layer of avocado, arugula, jalapeños, olives, cilantro and cheese (if using). Fold the tortilla in 1/2.
- Toast the tortilla on both sides until golden brown in a pan with some oil of choice.
You’ll Love These Black Bean Quesadillas, Because They’re
- full of flavor
- pretty cheap
- super easy to whip up with basic ingredients
- very versatile – you can change most of the ingredients if you can’t have, or don’t like one
What To Serve This Quesadilla With
Believe it or not, I actually had this black bean quesadilla as is with some salad on the side and no sauce, but I think it will be great with some guacamole, any avocado sauce in fact or tzatziki sauce, which I absolutely love. I also highly recommend making a small side salad, here’s my favorite everyday salad.
More 15-Minute Meatless Quesadillas
I hope you enjoy this delicious quesadilla with avocado and black beans! Let me know if you have any questions!
For The Black Beans
- 1 can black beans, rinsed and drained
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp chili powder
- 1 tbsp chopped jalapenos
- 2 tbsp tomato paste
- 3 garlic cloves
- 1 tbsp olive oil
For the quesadilla
- ⅓ cup arugula
- 3 tbsp cilantro
- 3 tsp jalapeno
- 3 tsp chopped olives
- ½ large ripe avocado
- ⅓ cup mozzarella cheese (optional)
- 3 tortillas
- Rinse and drain the black beans, chop the cilantro, arugula, jalapenos and olives. Peel the avocado.
- For the black bean filling: add 1/2 of the ingredients for the black beans to a bowl and mash them together. If you have a food processor and don't mind cleaning it - it will do this faster. After the ingrediens are mashed, mix in the other half of the ingredients.
- Spread the black bean mixture over 1/2 of the tortilla, add avocado, arugula and cilantro, olives, jalapeno and mozzarella cheese on top. Then fold the tortilla in half.
- Add some oil of choice to a nonstick pan and toast the quesadilla on both sides until golden brown.
- Slice, let cool off for a minute and enjoy!
Nutrition InformationYield 3 Serving Size 1
Amount Per Serving Calories 443Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 10mgSodium 914mgCarbohydrates 58gFiber 15gSugar 2gProtein 17g