Check out these Avocado Black Bean Quesadillas if you are looking for a quick weeknight meal that's both satisfying and delicious. If you're lucky enough to have leftovers, you're only 5 minutes and a toaster oven or frying pan away from an awesome healthy snack.
I confess I’ve enjoyed this vegan black bean avocado quesadilla for breakfast three days in a row now because they are THAT tasty any time of day.
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⭐ Why it works
- Plant-based healthy, meatless, and dairy-free quesadillas.
- Quick recipe with the option to make black beans from scratch.
- Reheats beautifully in a toaster oven or skillet.
📋 Ingredients
- Black beans - homemade is preferred, but use canned for convenience if necessary.
- Vegan chicken broth - homemade bouillon mix or Edward and Sons mixed with water are two great options.
- Dry Mexican spices - cumin powder, coriander powder, chili powder, pepper and dried oregano are classic.
- Tomato paste - adds piquant balance to the seasonings.
- Onion and garlic - a must.
- Olive oil - you don't need much, but a touch helps brown and caramelize the onion.
- Avocado - ripe but still slightly firm is best.
- Tortillas - whole wheat add nutrition and flavor and crisp up nicely.
- Vegan butter - to fry quesadillas and add a welcome brown-butter flavor.
🫘 Canned or home-cooked?
You can use canned black beans for convenience with this recipe. However, it's easy to make them from scratch. The superior taste and texture alone are compelling. Plus, soaking and rinsing 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 yours from scratch, let me share some simple instructions for making them at home.
👩🏻🍳 Cook black beans from scratch
Cooking black beans from scratch couldn't be easier. This method also works with red, navy, cannellini, pinto, 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 them and letting them soak for 1 hour.
- Transfer soaked beans to a colander. Rinse well with water and drain.
- Place the rinsed beans in a deep pot with seasonings. Bring to a boil and reduce heat, so they boil gently. Cook for 60-90 minutes on the stovetop or for 30 minutes under high pressure in an Instant Pot.
💭 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 homemade black 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 + 2 ½ cups water + 1 teaspoons salt = 2 ½ cups cooked.
2 cups dry + 4 ½ cups water + 1 ¾ teaspoons salt = 5 cups cooked.
3 cups dry + 7 cups water + 2 ½ teaspoons salt = 7 cups cooked.
🔪 Step-by-step black bean avocado quesadilla
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.
To make the quesadilla filling, you start by pan-frying cooked black beans, diced onion, Mexican spices, tomato paste, and vegan chicken-flavored broth.
Then spread your hearty, flavorful filling on half a whole wheat tortilla.
Top with avocado slices and fold the tortilla over.
Brush with melted vegan butter and brown on both sides until golden.
When you're done, you can slice quesadillas in half right in the skillet for 8 servings.
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?
🍽 Serving
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 or Pineapple Mango Habanero Salsa.
You may also like my amazing Vegan Sour Cream Recipe, which is completely free from additives or artificial ingredients. If you want an easy side dish to complete your meal, try my wholesome Instant Pot Rice Pilaf.
👩🏻🍳 Expert tips
- Homemade beans - Soak before cooking for the best creamy texture. You can do this overnight or by a one-hour quick soak method covered with boiled water.
- Cook them in an Instant Pot for fast, perfectly plump and tender beans in 30 minutes.
- Cool leftovers before refrigerating and wrap them well.
- Store leftover quesadillas in the refrigerator for up to one week.
🍲 More easy weeknight
Enjoyed this post? Leave a comment, rate ⭐⭐⭐⭐⭐ it, and follow @poppyswildkitchen on Instagram. Aloha!
📖 Recipe
Black Bean Avocado Quesadilla
Ingredients
Black Bean Quesadillas
- 1 tsp. olive oil
- ¼ cup minced yellow onion
- 1 small clove garlic grated
- ½ tsp. cumin
- ½ tsp. coriander powder
- ¼ tsp. chili powder
- ⅛ tsp. black pepper
- ¼ tsp. Mexican dried oregano
- 1 ½ cups cooked and drained black beans
- 1 TB tomato paste to taste
- ⅛ cup vegan chicken broth, up to ⅓ cup
- 2 medium avocados
- 4 eight-inch soft whole wheat tortillas
- 4 tsp. melted plant-based butter
Optional Recipe For Homemade Black Beans
- 1 cup black beans
- 2 ½ cups water
- 1 small onion, quartered
- 1 small carrot, quartered
- 1 small stalk celery, quartered
- 1 large bay leaf
- 1 tsp. salt, to taste
Instructions
Avocado Black Bean Quesadillas
- Heat olive oil in a 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 with a large fork, mixing ingredients together. Add broth as needed until about half the beans are mashed.
- Lay tortillas on a flat surface. Cover half of each tortilla with ¼ the bean mixture. Top the mixture 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.
Homemade Black Beans
- Soak overnight in 3 cups of water. Or for quick-soak, cover beans with boiling water and let them sit for one hour. Drain beans. Rinse well 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 the freshness of the beans. The average stovetop cooking time is 60-90 minutes, and 30 minutes in an Instant Pot.
- Once beans are soft, remove onion, carrot, celery and bay leaf and discard.
Serve
- Enjoy right away or refrigerate for later. If eating later, toast quesadillas until hot and crispy.
- Top with salsa and sour cream as desired.
Notes
- 1 cup dry + 2 ½ cups water + 1 teaspoons salt = 2 ½ cups cooked.
- 2 cups dry + 4 ½ cups water + 1 ¾ teaspoons salt = 5 cups cooked.
- 3 cups dry + 7 cups water + 2 ½ teaspoons salt = 7 cups cooked.
Jeanette Nicely
I love this recipe! Very easy to prepare and delicious.
Poppy Hudson
Jeanette, I'm so happy you have found the blog and are enjoying the recipes. Aloha