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Vegan Black Bean Quesadillas

Vegan Black Bean Quesadillas

These Vegan Black Bean Quesadillas are a game-changer for plant-based comfort food, offering a protein-packed meal without the heavy dairy cheese. They are incredibly satisfying, easy to make, and perfect for a quick weeknight dinner or a healthy lunch option that the whole family will enjoy.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 quesadillas
Course: Dinner, Lunch
Cuisine: Mexican, Plant-Based
Calories: 416
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (15 ounce) can great Northern beans drained and rinsed
  • 1 cup diced tomatoes divided into portions
  • 1 clove garlic
  • 1/3 cup nutritional yeast
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • to taste Salt
  • 1 pinch cayenne pepper or more to taste
  • 1/2 cup black beans drained and rinsed
  • 1 tablespoon olive oil or as needed
  • 8 whole grain tortillas
  • Cooking spray

Equipment

  • Food Processor
  • Large Skillet
  • Wide Spatula
  • Large Mixing Bowl

Method
 

  1. Begin by preparing the creamy base. Place the drained and rinsed great Northern beans into a food processor along with 3/4 cup of the diced tomatoes and the clove of garlic. Blend until the mixture is completely smooth.
    1 (15 ounce) can great Northern beans, 1 cup diced tomatoes, 1 clove garlic
  2. Add the nutritional yeast, ground cumin, chili powder, salt, and cayenne pepper to the food processor. Pulse or blend again until all the spices are thoroughly incorporated into the bean mixture.
    1/3 cup nutritional yeast, 1 teaspoon ground cumin, 1/4 teaspoon chili powder, to taste Salt, 1 pinch cayenne pepper
  3. Transfer the smooth bean mixture from the food processor into a large mixing bowl. Stir in the whole black beans and the remaining 1/4 cup of diced tomatoes by hand to add texture.
    1/2 cup black beans, 1 cup diced tomatoes
  4. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, place one whole grain tortilla into the skillet.
    1 tablespoon olive oil, 8 whole grain tortillas
  5. Spread approximately 1/4 cup of the bean filling evenly over the surface of the tortilla in the pan. Place a second tortilla directly on top of the filling.
    8 whole grain tortillas
  6. Cook the quesadilla for about 10 minutes, or until the filling is thoroughly warmed through.
  7. Lightly coat the top tortilla with cooking spray. Carefully flip the quesadilla over and cook the second side for an additional 3 to 5 minutes until it is lightly browned and crisp.
    Cooking spray
  8. Repeat the process with the remaining tortillas and filling until all four quesadillas are prepared.

Notes

To get the perfect crunch on your Vegan Black Bean Quesadillas, make sure your skillet is fully preheated before adding the first tortilla. If you find the filling is escaping during the flip, try using a very wide spatula or even a large plate to assist in turning the quesadilla over.