Vegan Black Bean ‘Quesadillas’

To be fair, I never was a quesadilla fan growing up. Mostly because all of my childhood memories of that specific food  were plates of pasty white tortillas with greasy, clumped-cheesiness that held a faint suspicion of flavor.


However, as I was scrolling through Pinterest the other day, I stumbled upon upon a various pictures of ‘vegan’ quesadillas. Not being one to miss out on all things flavorful and colorful, I decided to try my hand at making one for breakfast.

take 1


  • 1/2 a mini sweet pepper, chopped.
  • 1/2 a lime
  • 2 medium-large cloves of garlic
  • 1/4 cup chopped cilantro (to taste, I used less than this.)
  • 3-4 slices of yellow onion, roughly chopped.
  • 1 cup of canned black beans, with liquid.
  • Chili powder, salt (to taste)
  • 1/3 cup diced tomato.
  • a few wedges of avocado, chopped.
  • tortillas


take 3

  1. Cook the beans, garlic, onions, peppers, lime, and spices with a bit of olive oil for a few minutes over medium-high heat. Taste and adjust spices to your preference.
  2.  Once mixture is cooked, let cool for a few minutes and spoon into a tortilla. Top with tomatoes, and fold.
  3. To toast your ‘quesadilla’, set a pan on medium-high heat and douse with nonstick cooking spray. Cook both sides evenly, taking care not to burn either side.
  4. Once cooked, open the ‘quesadilla’and add the cilantro and avocado, and extra tomato if you have any left. Close, and enjoy!
Processed with VSCO with f1 preset
All my memories of bad childhood quesadillas have been forever erased thanks to this vegan ‘quesadilla’.

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