You don’t need any cheese to make a good quesadilla, and this recipe is proof of that! This vegan quesadilla recipe features mashed avocado, black beans, and seasoned vegetables inside crisp flour tortillas.

When I was in fifth grade, my family took a cross-country road trip. We traveled from Ohio to California and back in 18 days, all in our little Prius (I don’t recommend it). We drove anywhere from 3 to 18 hours each day, which, as you can imagine, drove my 10-year-old self crazy. However, the memories we made on that trip were unforgettable, and I wouldn’t trade the experience for anything. My mom even made a photo album with all our pictures from the trip!

Several memories from that trip stand out in my mind. First of all, it was during that time that I first went vegetarian (well, technically pescatarian). We were driving past a field of cattle, and my dad started making jokes about hamburgers. As an extreme animal lover, I was highly upset, and I threatened never to eat meat again if he continued. Just moments later, he made another comment. From that day forward, I stopped eating all meat except seafood.

I remained a pescatarian for more than 2 years until my mom begged me to start eating meat again. She was tired of cooking me separate meals, and as a middle-schooler, I couldn’t cook for myself yet. I resumed eating meat for several years until I finally declared myself fully vegan during my freshman year of high school. Since then, I haven’t looked back, and I plan to remain vegan for the rest of my life!

Another vivid memory I have from that trip took place in El Paso, New Mexico. My parents and I went out to eat at a restaurant that served traditional Native American food of the Navajo tribe, as well as Tex-Mex-style cuisine. My mom ordered a quesadilla, which was a huge mistake. As a Japanese woman, dairy does not always agree with her digestion system (most Asians are lactose intolerant to some extent). Later that night, she became violently ill. Since that day, she won’t go near a quesadilla, even shuddering whenever she hears the word. It’s become an inside joke in our family: whenever we see a quesadilla on a menu, we ask her if she wants to order it, and we all laugh.

Now that 6 years have passed since that incident, I wanted to see if I could get my mom to try a quesadilla again. A vegan quesadilla would be dairy-free and not make her sick. I contemplated making some stretchy cashew cheese for a true vegan quesadillas, but I think my mom is truly traumatized by the taste of a cheesy tortilla. So, I instead opted to make an avocado-dilla, with some black beans and veggies. When she came home from yoga class, she smelled the kitchen and asked what I was cooking. “It smells good!” she said. This is the recipe that finally got my mom to like quesadillas again!

How to Make Vegan Avocado Quesadillas With Black Beans and Vegetables

Ingredients

For the Vegetable Filling:

• 2 tbsp olive oil
• 3 cloves garlic minced
• 1 red bell pepper sliced into strips
• 1 medium zucchini chopped
• 1/2 medium yellow onion sliced into strips
• 1 small jalapeño seeded and diced
• 1 tbsp ground cumin
• 1 tsp chili powder
• Pinch of paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup black beans drained and rinsed
• 1/4 cup chopped fresh cilantro

For the Quesadillas:

• 2 large avocados
• 4 medium flour tortillas

Instructions

For the Vegetable Filling:

• Heat the olive oil in a large skillet over medium heat-high heat.
• Add the garlic, bell pepper, zucchini, onion, and jalapeño and cook for about 5 minutes, stirring frequently.
• Add cumin, chili powder, paprika, salt, and pepper and mix.
• Remove the skillet from heat and stir in the black beans and cilantro. Transfer vegetable filling to a bowl.

For the Quesadillas:

1. In a bowl, use a fork to mash the avocados.
2. Spread 1/4 of the mashed avocado onto one-half of a tortilla. Top with vegetable filling and fold the tortilla over the veggies. Repeat with the remaining filling for the other 3 tortillas.
3. Lightly grease the skillet and return to medium heat.
4. Place 1-2 tortillas on the skillet and cook for 3-5 minutes or until browned and crisp on the bottom. Flip and cook until browned on the other side. Repeat with remaining quesadillas.

Additional Tips

• Perfect Quesadilla Assembly: Ensure even distribution of the avocado and vegetable filling on one half of the tortilla to make folding easier and prevent spillage during cooking.
• Crispy Quesadilla Technique: For a crispier texture, cook the quesadillas on medium heat and press them down gently with a spatula while cooking. This helps achieve a golden-brown exterior.
• Avoid Overcrowding the Skillet: Cook one or two quesadillas at a time to prevent overcrowding in the skillet. This ensures even cooking and a better crust on each quesadilla.
• Personalize with Toppings: Customize your quesadillas with toppings like sliced green onions, diced tomatoes, or a dollop of vegan sour cream after cooking. It adds extra freshness and flavor.

FAQ

How do I store and reheat leftover quesadillas?

• Store leftover quesadillas in an airtight container in the refrigerator. To reheat, use a skillet on medium heat for a few minutes on each side or use a microwave until warmed through.

Can I make the vegetable filling ahead of time?

• Absolutely! The vegetable filling can be prepared in advance and stored in the fridge for up to 24 hours. When ready to enjoy, assemble the quesadillas and cook them fresh for the best taste and texture.

What can I serve as a side dish with these quesadillas?

• These quesadillas pair well with sides like salsa, guacamole, or a simple green salad. You can also serve them with a side of rice or quinoa for a more substantial meal.

Can I freeze these quesadillas for later?

• While it’s possible to freeze the assembled quesadillas, the texture may change slightly upon reheating. If freezing, place parchment paper between each quesadilla to prevent sticking. Reheat in a skillet or oven until heated through.

Vegan Avocado Quesadillas With Black Beans and Vegetables

Recipe by Food by AyakaCourse: Main Dish, SnacksCuisine: American, MexicanDifficulty: Easy

Servings

4

quesadillas

Prep time

10

minutes

Cooking time

20

minutes

Calories

409.3

kcal

The Super Bowl is coming up, and these cheeseless quesadillas would be the perfect addition to a game-day party! Mashed avocado, black beans, and seasoned vegetables come together to make for a quick, tasty meal.

Ingredients

• For the Vegetable Filling

• 2 tbsp olive oil

• 3 cloves garlic minced

• 1 red bell pepper sliced into strips

• 1 medium zucchini chopped

• 1/2 medium yellow onion sliced into strips

• 1 small jalapeño seeded and diced

• 1 tbsp ground cumin

• 1 tsp chili powder

• Pinch of paprika

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1 cup black beans drained and rinsed

• 1/4 cup chopped fresh cilantro

• For the Quesadillas

• 2 large avocados

• 4 medium flour tortillas

Directions

• For the Vegetable Filling
• Heat the olive oil in a large skillet over medium heat-high heat.
• Add the garlic, bell pepper, zucchini, onion, and jalapeño and cook for about 5 minutes, stirring frequently.
• Add cumin, chili powder, paprika, salt, and pepper and mix.
• Remove the skillet from heat and stir in the black beans and cilantro. Transfer vegetable filling to a bowl.
• For the Quesadillas
• In a bowl, use a fork to mash the avocados.
• Spread 1/4 of the mashed avocado onto one-half of a tortilla. Top with vegetable filling and fold the tortilla over the veggies. Repeat with the remaining filling for the other 3 tortillas.
• Lightly grease the skillet and return to medium heat.
• Place 1-2 tortillas on the skillet and cook for 3-5 minutes or until browned and crisp on the bottom. Flip and cook until browned on the other side. Repeat with remaining quesadillas.