Vegetarian Avocado & Black Bean Quesadilla Recipe

Introduction

This vegetarian avocado and black bean quesadilla is a deliciously creamy and satisfying meal packed with fresh flavors and gooey melted cheese. Perfect for a quick lunch or dinner, it’s easy to make and full of wholesome ingredients that everyone will love.

Ingredients

• Large Flour Tortillas (8 count)
• Olive Oil or Butter (2 tablespoons)
• Black Beans (1 can, 15-ounce), rinsed and drained
• Ripe Avocados (2 large), diced or slightly mashed
• Shredded Monterey Jack or Mexican Cheese Blend (2 cups)
• Red Onion (1/2), finely diced
• Fresh Cilantro (1/4 cup), chopped
• Lime (1 whole), juice and zest
• Cumin Powder (1 teaspoon)
• Chili Powder (1/2 teaspoon)
• Garlic Powder (1/2 teaspoon)
• Salt and Black Pepper (to taste)

Instructions

1. Step 1: In a medium bowl, combine the rinsed black beans, diced or mashed avocado, finely diced red onion, and chopped cilantro. Mix gently to keep some texture.
2. Step 2: Add lime juice and zest, cumin, chili powder, garlic powder, salt, and black pepper to the mixture. Stir gently and taste, adjusting seasonings as needed.
3. Step 3: Lay a large flour tortilla flat. Sprinkle about 1/4 cup shredded cheese over one half, then spoon 1/4 of the avocado and bean filling on top. Add another 1/4 cup cheese over the filling. Fold the tortilla to make a half-moon and press lightly. Repeat for remaining tortillas.
4. Step 4: Heat a large non-stick skillet over medium heat. Add about half a tablespoon of olive oil or butter and swirl to coat.
5. Step 5: Place one or two quesadillas in the pan without overcrowding. Cook 2-4 minutes until the bottom is golden and crispy.
6. Step 6: Carefully flip and cook another 2-3 minutes until the other side is golden and cheese is melted.
7. Step 7: Remove from pan, let rest for a minute, then cut into wedges and serve hot with your favorite toppings.

Tips & Variations

• Use butter instead of olive oil for a richer flavor and crispier texture.
• Swap fresh cilantro for parsley if you prefer a milder herb flavor.
• Add diced tomatoes or jalapeños to the filling for extra freshness or heat.
• Try different cheeses like cheddar or pepper jack for varied taste.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in a toaster oven to keep the exterior crispy. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these quesadillas vegan?

Yes, substitute the cheese with a plant-based cheese alternative and use olive oil instead of butter to keep it vegan-friendly.

How do I prevent the avocado from browning?

Adding fresh lime juice to the avocado mixture helps prevent browning and adds a bright, tangy flavor.

Vegetarian Avocado & Black Bean Quesadilla Recipe

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★★★★★

4.4 from 95 reviews

This Vegetarian Avocado & Black Bean Quesadilla is a deliciously creamy and hearty Tex-Mex inspired dish, featuring a flavorful black bean and avocado filling layered with melty Monterey Jack cheese inside a crispy, golden flour tortilla. Perfectly seasoned with cumin, chili powder, and fresh lime juice, these quesadillas are easy to prepare on the stovetop, making them an ideal quick lunch or dinner option with a perfect balance of protein, healthy fats, and fresh herbs.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 quesadillas (serves 4, 2 halves per person) 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Quesadilla Base

• 8 Large Flour Tortillas (burrito-size)
• 2 tablespoons Olive Oil or Butter

Filling

• 1 can (15-ounce) Black Beans, rinsed and drained
• 2 large Ripe Avocados, diced or slightly mashed
• 2 cups Shredded Monterey Jack or Mexican Cheese Blend
• 1/2 Red Onion, finely diced
• 1/4 cup Fresh Cilantro, chopped (or parsley as substitute)
• 1 whole Lime, juice and zest
• 1 teaspoon Cumin Powder
• 1/2 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• Salt and Black Pepper, to taste

Instructions

1. Prepare the Filling: In a medium mixing bowl, combine the rinsed black beans, diced or slightly mashed avocado, finely diced red onion, and chopped fresh cilantro. Gently mix just until combined to maintain some texture.
2. Season the Mixture: Add the juice and zest of the lime, cumin powder, chili powder, garlic powder, and season generously with salt and black pepper. Stir gently and taste, adjusting seasonings if needed.
3. Assemble the Quesadillas: Lay one large flour tortilla flat. Sprinkle about 1/4 cup shredded cheese on half of the tortilla. Spoon approximately 1/4 of the black bean and avocado filling over the cheese. Top with another 1/4 cup shredded cheese. Fold the tortilla in half and gently press down. Repeat with remaining tortillas and filling.
4. Cook the Quesadillas: Heat a large non-stick skillet or cast-iron pan over medium heat. Add about 1/2 tablespoon olive oil or butter, swirling to coat the pan. Place one or two assembled quesadillas in the pan without overcrowding.
5. Flip and Finish: Cook for 2-4 minutes until the bottom is deep golden brown and crispy. Carefully flip and cook the other side for 2-3 minutes until golden and cheese is melted.
6. Serve Immediately: Remove from pan and let rest for one minute. Cut into wedges and serve hot with your preferred sides or toppings.

Notes

• Use burrito-size flour tortillas for easier folding and better filling capacity.
• Butter adds richer flavor while olive oil offers a healthier option for frying.
• Adjust chili powder to control spice level based on preference.
• Parsley can be used instead of cilantro if you dislike its taste.
• Letting quesadillas rest briefly before cutting helps prevent filling from spilling out.
• For a crispier texture, cook on medium heat and avoid overcrowding the pan.

Keywords: Vegetarian, Avocado, Black Bean, Quesadilla, Mexican, Easy Dinner, Meatless, Healthy Fats, Melty Cheese, Quick Meal