Dairy-Free Beans Quesadilla
Indulge in the savory simplicity of this Dairy-Free Beans Quesadilla, a wholesome twist on a classic comfort food that's perfect for those avoiding dairy yet craving robust flavors. Packed with protein-rich black and pinto beans, vibrant red bell peppers, and aromatic red onions, this recipe layers bold spices like cumin and paprika for a flavor-packed kick. Creamy avocado slices and fresh cilantro complete the filling, offering a delightful balance between silky texture and herby freshness. A crisp, golden tortilla encloses the hearty mixture, delivering satisfying crunch with every bite. Ready in just 30 minutes, this dairy-free quesadilla is ideal for a quick lunch, family dinner, or even meal prep. Serve hot with a squeeze of lime for a touch of zesty brightness, and watch it become your go-to plant-based favorite!
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Recipe Information
Ingredients
- 4 pieces large tortillas
- 1 cup canned black beans, drained and rinsed
- 1 cup canned pinto beans, drained and rinsed
- 1 medium red bell pepper, diced
- 0.5 medium red onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 medium avocado, sliced
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon coconut oil
- 1 medium lime, cut into wedges
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the coconut oil in a large skillet over medium heat.
Add the diced red bell pepper, red onion, and minced garlic to the skillet. Sauté for 3-4 minutes, until the vegetables are softened.
Stir in the black beans and pinto beans, followed by the cumin, paprika, salt, and black pepper. Cook for another 4-5 minutes, stirring occasionally, to combine and heat through.
Remove the bean mixture from the heat and set it aside.
Place one tortilla in a clean and dry skillet over medium heat. Spread 1/4 of the bean mixture evenly over half of the tortilla.
Arrange some avocado slices over the beans, then sprinkle with a little chopped cilantro.
Carefully fold the tortilla over to enclose the filling and press gently with a spatula. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and slightly crispy.
Remove the quesadilla from the pan, transfer it to a cutting board, and slice into wedges.
Repeat the process with the remaining tortillas and filling.
Serve the quesadillas hot, with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3216 mg | 140% | |
| Total Carbohydrate | 209.1 g | 76% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 15.1 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2653 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
