Black Bean and Avocado Veggie Quesadillas | Easy 15 Minute Vegetarian Dinner Recipe
This quick vegetarian dinner recipe is full of flavor and extremely filling. It’s a quick 15 minute twist on a traditional quesadilla that is perfect for the whole family. These quesadillas are made with only a few ingredients: Avocado, Beans, Peppers, and Onions. You can use cheese if you wish, or skip to make this a perfect vegan dinner recipe. This vegetarian recipe is simple and perfect for a weeknight meal plan or for those non-vegetarian folks on Fridays during Lent!
I’m not sure if any of you ever try to make up new recipes, but I was inspired to create an easy dinner and this one happened to check off a few boxes: Easy, Vegetarian, Healthy, and Filling! I am always worried when I try new things because, to be honest, I’d say 60% of the time they’re not as good as I had hoped. This one however, was delicious!
I’m not a vegetarian or vegan, but I was reading about how many benefits there are to the environment if we all went more plant based. The factories that produce the meat in this country really do a toll on our precious earth (source). I originally created this recipe so we could have more meatless Monday options and have now recently realized these would be perfect for lent! Since a lot of people do not eat meat on Fridays, it’s a great recipe to add to your line up!
The other benefit to this recipe, is that it is so incredibly easy. We almost always have tortillas on hand and black beans in the pantry. The avocado’s make it very tasty and extremely filling! I even think that you could omit the cheese (Hey Vegan Recipe!) and it would still taste really really good.
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You probably don't need any special equipment, but here is what I used while cooking:
Tips for cooking black bean and veggie Quesadillas
The jury is still out on the best method to cook quesadillas…but if you ask my husband, it is best to use one tortilla and fold it in half. I’m not sure about ALL quesadillas, but it does help with this one because the fillings can sort of ooze out and it helps keep it all contained when you cut them to serve!
You can cook these in whatever oil you choose or you can use butter. I’m a fan of butter with quesadillas, but olive oil or coconut oil or ghee are good alternatives as well!
The key to having this dinner done in 15 minutes is to multi-task. You want to prepare your guacamole while the peppers and onions are cooking to save time!
Black Bean and Avocado Veggie Quesadilla
Makes: 5-10 Servings (2 or 1 tortilla each)
- 10 Flour Tortillas
- Butter or Oil for Frying
- 1 Green Pepper, Diced
- Mexican Cheese
- 2 - 3 Avocados
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Cumin
- 1/2 tsp Salt
- 1/4 tsp Lemon Pepper
- Dice Green Pepper and Onion.
- Heat 1 Tbsp of oil over medium heat and add onion and green pepper once hot. Season with salt and pepper to taste. Cook for about 8 minutes, or until desired softness.
- While the pepper and onion are cooking, mash up avocado and add garlic powder, onion powder, cumin, salt, and pepper. AKA make your guac.li>
- Add the beans (drained) to the peppers and onions and cook for about 2 minutes.li>
- Spread a thin layer of guacomole over half of one tortilla. Add pepper/onion/bean mixture. Top with about 1/4 Cup of Cheese.
- Heat butter or oil in a large saute pan over medium heat. Fold tortilla in half and add to pan. Flip tortilla when it is golden brown (after about 2 minutes).
- Cook a little bit more so both sides are golden brown. Enjoy!