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    Home » Easy Weeknight

    Avocado Black Bean Quesadilla

    Published: May 1, 2019 · Modified: Jan 31, 2022 by Poppy Hudson ·

    Jump to Recipe Print Recipe

    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.

    Healthy vegan avocado black bean quesadilla.
    Jump to:
    • Canned or home cooked beans?
    • Cook vegan beans from scratch
    • How much does one cup dry beans make cooked?
    • Making quesadillas
    • Serving suggestions
    • More Mexican recipes
    • 📖 Recipe

    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.

    Ingredients to cook tasty black beans from scratch.

    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.

    1. 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.
    2. Transfer soaked beans to a colander. Rinse well with water and drain.
    3. 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.

    Cooked black beans ready to pan-fry with seasonings.

    Then spread your hearty, flavorful filling on half a whole wheat tortilla.

    Whole wheat tortillas topped with pan-fried black beans.

    Top with avocado slices and fold tops over.

    Tortillas with two vegan fillings, ready to fold in half.

    Brush with melted plant-based butter and brown on both sides until golden.

    Crisped and golden vegan quesadillas in the pan.

    You can slice quesadillas in half right in the skillet to have 8 servings when you're done.

    Crisped and golden healthy quesadillas sliced in a pan.

    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 or Pineapple Mango Habanero Salsa. You may also like my amazing Vegan Sour Cream Recipe, completely free from additives or artificial ingredients.

    Stack of freshly browned bean and avocado quesadillas.

    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.

    More Mexican recipes

    • Fire Roasted Green Salsa
    • Not Fish Tacos With Mango Salsa

    I would be thrilled to know if you tried this recipe! Leave me a ⭐ ⭐ ⭐ ⭐ ⭐ rating in the recipe card below and don’t forget to tag a photo #poppyswildkitchenrecipes on Instagram @poppyswildkitchen Aloha!

    📖 Recipe

    Make ahead avocado black bean quesadilla

    Avocado Black Bean Quesadillas

    Easy, make-ahead quesadillas are plant-based and dairy-free. A great toaster snack for any time of day. Top with homemade salsa fresca and vegan sour cream for a satisfying and complete meal.
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    4
    Calories: 379kcal
    Author: Poppy Hudson

    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
    • 2 tsp. tomato paste
    • 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 ½ 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 beans 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 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 for two hours. 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 freshness of beans. Average cooking time is 90 minutes.
    • Once beans are soft, remove onion, carrot, celery and bay leaf and discard.

    Notes

    Thin, whole wheat tortillas that fold easily are best for this recipe.
    *Homemade black beans are easy to make, digestible, and taste so much better than canned. If doubling or tripling recipe use this guide to adjust the proportion of water and salt:
    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.
     

    Nutrition

    Calories: 379kcal | Carbohydrates: 40g | Protein: 13g | Fat: 21g | Sodium: 853mg | Potassium: 1021mg | Fiber: 18g | Sugar: 3g | Vitamin A: 2597IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @PoppysWildKitchen or tag #poppyswildkitchen!

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