Vegan Corn Quesadilla
Elevate your taco night with this irresistible Vegan Corn Quesadilla recipe—bursting with vibrant colors and bold flavors! Perfectly spiced sautéed corn, black beans, and bell peppers are enveloped in crisp corn tortillas, with a gooey layer of vegan cheese that melts to perfection. Fresh avocado mashed with lime adds a creamy, zesty touch, while a sprinkle of cilantro provides a refreshing finish. Ready in just 30 minutes, these quesadillas are a quick, plant-based meal perfect for busy weeknights or entertaining guests. Serve them warm, cut into wedges, alongside your favorite salsa or extra avocado for a wholesome, crowd-pleasing dish. Keywords: vegan quesadilla recipe, corn quesadilla, easy plant-based dinner, quick vegan meals, healthy Mexican recipes.
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Recipe Information
Ingredients
- 8 pieces corn tortillas
- 1 cup canned corn kernels
- 1 large red bell pepper
- 1 large green bell pepper
- 1 cup black beans
- 1 large avocado
- 1 large lime
- 0.5 cup fresh cilantro
- 1 cup vegan cheese
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Drain and rinse the canned corn kernels and black beans. Set aside.
Chop the red and green bell peppers into small cubes.
In a mixing bowl, combine the corn kernels, black beans, bell peppers, ground cumin, chili powder, salt, and black pepper. Toss the mixture well to evenly coat the vegetables in the spices.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the vegetable and bean mixture to the skillet and sauté for 5-7 minutes, stirring occasionally, until the peppers soften and the spices become fragrant.
While the vegetables are cooking, scoop out the avocado flesh into a small bowl and mash it with a fork. Add the juice of the lime and a pinch of salt to taste. Set aside.
Heat a clean, large skillet or griddle over medium heat. Brush with a little olive oil.
Place a corn tortilla on the skillet and spread a few tablespoons of the sautéed vegetable mixture onto one half of the tortilla. Sprinkle a handful of vegan cheese over the vegetables.
Fold the tortilla in half to create a half-moon shape and press gently with a spatula.
Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the vegan cheese has melted.
Repeat with the remaining tortillas and vegetable mixture.
Once all quesadillas are ready, cut each into wedges and serve with mashed avocado and a sprinkle of fresh cilantro as garnish.
Nutrition Facts
Calories |
2242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3856 mg | 168% | |
| Total Carbohydrate | 319.7 g | 116% | |
| Dietary Fiber | 67.7 g | 242% | |
| Total Sugars | 25.9 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2797 mg | 60% | |
*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.
