I’ve enjoyed this vegan Avocado Black Bean Quesadilla for breakfast three days in a row now. Because it’s THAT tasty any time of day. The super part is, you make them ahead for a quick meal when you want it.
Opening the refrigerator door and finding a stack of these amazing quesadillas makes me instantly happy. From breakfast to a late-night snack, they fit the bill.
Pop a quesadilla in the toaster oven, and like magic, the flaky whole wheat tortilla turns crisp on the outside, and the yummy filling just gets better. What’s not to love about a scrumptious, warm, protein-packed meal from the toaster in 2 minutes?
Canned or home cooked beans?
You can use canned black beans for convenience with this recipe. However, it’s easy to make black beans from scratch. The superior taste and texture alone are compelling. Plus, soaking and rinsing beans thoroughly before cooking makes them easier to digest.
But did you know according to Scientific Research publications, cooked dried beans are significantly more nutritious than canned? If you aren’t already cooking your beans from scratch, let me share some simple instructions for making delicious black beans.
Cook vegan beans from scratch
Cooking black beans from scratch couldn’t be easier. This method also works with red beans, navy beans, cannellini beans, pintos, and kidney beans.
- Soak dry beans overnight in three times their volume of water. You can also use a quick soak method by pouring boiling water over beans and letting them soak 2 hours.
- Transfer soaked beans to a colander. Rinse well with water and drain.
- Place rinsed beans in a deep pot with seasonings. Bring beans to a boil and reduce heat so they boil gently. Cook beans for 60-90 minutes or until tender.
How much does one cup dry beans make cooked?
You might be wondering as long as you are going to make a batch of awesome beans, maybe you ought to cook extra? Definitely! Freshly cooked beans will last a week refrigerated and at least 3 months frozen.
You’ll want to adjust the amount of water and salt for the best results. The vegetables and other seasonings can simply be doubled or tripled as desired.
Here’s a little guide to help you scale this recipe:
1 cup dry beans + 2 ½ cups water + 1 ¼ teaspoons salt = 2 ½ cups cooked beans.
2 cups dry beans + 4 ½ cups water + 2 teaspoons salt = 5 cups cooked beans.
3 cups dry beans + 7 cups water + 3 teaspoons salt = 7 cups cooked beans.
Making quesadillas
Once you’ve gathered your canned black beans or ones you’ve cooked from scratch ahead of time, this recipe is finished in less than 30 minutes.
You start by pan-frying cooked black beans, diced onion, Mexican spices, tomato paste, and vegan chicken-flavored broth to make the quesadilla filling.
Then spread your hearty, flavorful filling on half a whole wheat tortilla.
Top with avocado slices and fold tops over.
Brush with melted plant-based butter and brown on both sides until golden.
You can slice quesadillas in half right in the skillet to have 8 servings when you’re done.
Serving suggestions
While this make-ahead Avocado Black Bean Quesadilla stands on its own, it’s even better topped with the right salsa and sour cream.
We are talking about some serious, fresh flavor with my Quick Homemade Salsa Fresca. You may also like my amazing Vegan Sour Cream Recipe, completely free from additives or artificial ingredients.
I’ve enjoyed this vegan Avocado Black Bean Quesadilla for breakfast three days in a row now. Because it’s THAT tasty any time of day. The super part is, you make them ahead for a quick meal when you want it.
Avocado Black Bean Quesadillas
Ingredients
Black Bean Quesadillas
- 1 tsp. olive oil
- 1/4 cup minced yellow onion
- 1 small clove garlic grated
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- 1/4 tsp. chili powder
- 1/8 tsp. black pepper
- 1/4 tsp. dried Mexican oregano
- 1 1/2 cups cooked and drained black beans
- 2 tsp. tomato paste
- 1/8 cup vegan chicken broth, up to 1/3 cup
- 2 medium avocados
- 4 eight-inch soft whole wheat tortillas
- 4 tsp. melted plant-based butter
Recipe For Homemade Black Beans*
- 1 cup black beans
- 2 1/2 cups water
- 1 small onion, quartered
- 1 small carrot, quartered
- 1 small stalk celery, quartered
- 1 large bay leaf
- 1 1/2 tsp. salt
Instructions
Avocado Black Bean Quesadillas
- Heat olive oil in a non-reactive skillet. Add onion and cook until onion softens. Add garlic and spices. Cook briefly while stirring until fragrant. Take care not to burn the garlic.
- Add black beans, tomato paste and 2 tablespoons of broth. Cook and mash beans with a large fork, mixing ingredients together. Add broth as needed until about half the beans are mashed.
- Lay the tortillas on a flat surface. Cover half of each tortilla with 1/4 the bean mixture. Top the beans with sliced avocado. Fold the tortillas in half to make 4 quesadillas.
- Heat a ten inch cast iron or steel skillet. Brush both sides of quesadillas with melted vegan butter. Brown quesadillas, two at a time, until golden on both sides. Cut quesadillas in half to make 8 pieces.
- Enjoy right away or refrigerate for later. If eating later, toast quesadillas until hot and crispy.
- Top with salsa and sour cream as desired.
Homemade Black Beans
- Soak beans overnight in 3 cups of water. Or for quick-soak, cover beans with boiling water and let sit one hour. Drain beans. Rinse in a colander and shake off excess water.
- Place soaked beans in a deep pot. Add water, onion, carrot, celery, bay leaf and salt.
- Bring beans to a boil. Lower heat and cover pot with a lid. Cook at a slight boil until tender. If broth evaporates, add more water to keep beans just submerged.
- Cooking time can vary with freshness of beans. Average cooking time is 90 minutes.
- Once beans are soft, remove onion, carrot, celery and bay leaf and discard.
