30-Minute Meals, Dinners, Gluten-Free, Mains, Mexican, Two Servings, Vegan, Vegetarian
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Black Bean and Avocado Quesadilla

I adapted this recipe from one of my favorite cookbooks, Crazy Sexy Kitchen by Kris Carr. I LOVE this cookbook and highly recommend it if you’re looking for delicious, inventive vegan recipes. Her books are actually the reason I started skewing my diet towards vegan…I had no idea it could be this delicious!

Anyway, this recipe is super simple and so, so delicious! I’ve paired it with a romaine salad tossed with my Mexican dressing hack: I stir non-dairy milk with chipotle veganaise. It’s a great cheat for when you need an easy, quick dressing—I use it all the time on taco salads.


Black Bean and Avocado Quesadilla
Prep time:
 10 min |  Cook and serve time: 10 min | Ready in: 20 min
Yields: 2 servings


1 14-ounce can black beans
1 red bell pepper
1 avocado
1/2 jalapeno pepper
1/2 teaspoon salt
1 cup of cilantro
1 lime
2 cups sliced romaine
2 green onions
4 small corn tortillas
2 tablespoons chipotle veganaise + 1 tablespoon non-dairy milk
2 teaspoons olive oil
4 tablespoons crumbled cotija cheese (vegan option: 4 tablespoons cashew cream)

1. Slice cilantro, romaine, red bell pepper, and green onions.
2. Remove seeds from jalapeno pepper, then mince.
3. Juice lime.
4. In a large mixing bowl, combine lime juice, black beans, cubed avocado, onions, jalapeno, and sliced cilantro (reserve just a little for the salad).

5. Mash everything together using a fork or a pastry cutter.

6. Stir together the chipotle veganaise and non-dairy milk.

Cook and serve:
1. On one of the tortillas, spread up to half the amount of black bean/avocado mixture (you could stretch this into three servings, or have a little leftover that could be used as a snack—use it for a tortilla chip dip!).

TIP: When storing the extra quesadilla filling, press plastic wrap against the mixture to prevent the avocado from browning. It still will a little, but I promise, it doesn’t stop tasting awesome.

2. Sprinkle on cotija cheese.

3. Top with just shy of half the sliced red peppers.

4. If using cashew cream, spread on second tortilla.
5. Place second tortilla on top of everything.
6. In a medium skillet on medium heat, cook quesadilla until tortillas are crispy, 3 to 5 minutes on each side. (BTW, I prepared it this way, and did a version where I fried the tortillas first, then assembled the quesadilla without cooking everything together. Both ways worked great, but cooking the whole thing together is what you’ll want to do if you’d prefer to have everything heated through. I actually liked it both ways.)
7. Toss half of romaine and a few slices of red peppers with half the chipotle dressing. Garnish with a little cilantro.
7. Serve! (Cut into quarters if you like.)

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