Vegan Black Bean Avocado (Print-Friendly Format)

Savory black beans, creamy avocado, and cilantro come together in toasty tortillas for a plant-based delight.

# Ingredients You’ll Need:

01 - 2–3 large whole wheat or gluten-free tortillas
02 - 2 ripe avocados
03 - 120 ml precooked black beans, rinsed
04 - 60 ml corn kernels
05 - 2 tablespoons diced red onion
06 - Juice of 1/2 lime
07 - 1 garlic clove, minced
08 - 1 teaspoon ground cumin
09 - Crushed red pepper, to taste
10 - Fresh cilantro, chopped, to taste
11 - Sea salt, to taste
12 - Cracked black pepper, to taste
13 - Olive oil

# How to Make It:

01 - In a mixing bowl, mash the avocados until smooth. Stir in minced garlic, lime juice, sea salt, cracked black pepper, and crushed red pepper.
02 - Fold in the rinsed black beans, corn, diced red onion, and chopped fresh cilantro until evenly combined.
03 - Warm a drizzle of olive oil in a non-stick skillet over medium heat.
04 - Spread half the avocado filling onto one half of a tortilla and fold to enclose. Repeat with the remaining mixture and tortillas.
05 - Place folded quesadillas in the heated skillet and cook for 2–3 minutes per side until golden brown and heated through.
06 - Transfer quesadillas to a cutting board, slice into wedges, and serve immediately.

# Extra Tips:

01 - For extra crispiness, lightly brush tortillas with olive oil before cooking.

Return