Vegan Black Bean Quesadillas
These Vegan Black Bean Quesadillas are a quick, flavorful, and satisfying plant-based meal perfect for lunch, dinner, or even as a hearty snack. Packed with protein-rich black beans, sautéed red bell peppers, and red onions, these quesadillas are seasoned with bold spices like cumin and smoked paprika for a deliciously smoky flair. A touch of lime juice and fresh cilantro adds a bright, zesty finish, while dairy-free shredded cheese ensures they stay vegan without compromising on melty, cheesy goodness. This easy recipe comes together in just 25 minutes and uses simple ingredients, making it a go-to for busy weeknights. Serve these crispy, golden quesadillas with salsa, guacamole, or vegan sour cream for the ultimate crowd-pleasing dish!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 4 Flour tortillas
- 1 can Black beans
- 1 Red bell pepper
- 1 Red onion
- 2 Garlic cloves
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro
- 1 tablespoon Lime juice
- 1 cup Dairy-free shredded cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Drain and rinse the black beans. Set them aside.
Finely dice the red bell pepper and red onion. Mince the garlic cloves.
Heat a large skillet over medium heat and add olive oil. Once hot, add the garlic, red bell pepper, and red onion. Sauté for 3-5 minutes until the veggies soften.
Stir in the black beans, cumin, smoked paprika, salt, and black pepper. Cook for another 3 minutes, stirring occasionally.
Turn off the heat and mix in the fresh cilantro and lime juice. Taste and adjust seasonings if needed.
Heat a clean skillet over medium heat. Place one flour tortilla on the skillet and scatter a thin layer of dairy-free shredded cheese over one half of the tortilla.
Add a generous spoonful of the black bean mixture on top of the cheese, spreading it evenly. Sprinkle a bit more shredded cheese over the beans to help the quesadilla stick together.
Fold the empty half of the tortilla over the filling to make a half-moon shape. Press down gently with a spatula.
Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
Repeat the process with the remaining tortillas and black bean mixture.
Slice each quesadilla into wedges and serve warm with salsa, guacamole, or vegan sour cream if desired.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3971 mg | 173% | |
| Total Carbohydrate | 184.6 g | 67% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 12.4 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1308 mg | 101% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 520 mg | 11% | |
*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.
