Vegan Quesadillas with Black Beans and Avocado
These Vegan Quesadillas with Black Beans and Avocado offer a balanced, plant-based option that's hard to resist. Hearty fiber and plant protein keep you feeling full longer, while avocado adds heart-healthy fats.
Equipment
- Large Skillet
- Air Fryer
Ingredients
Ingredients
- 400 g Black beans canned, drained and rinsed
- 2 medium Avocados sliced
- 4 pieces Tortillas
- 15 ml Olive oil for cooking
- 1 pinch Salt
- 1 tsp Cumin
Instructions
- Preheat the air fryer to a moderately high heat. Assemble the quesadillas by layering a tortilla with mashed beans and sliced avocado, then topping it with another tortilla.
- Place the assembled quesadillas in a single layer, and cook until the outside is crispy and the filling is warmed through, about 6–8 minutes, flipping halfway.
- If using the stovetop, heat a large skillet over medium heat, lightly oil the surface, and build the quesadillas the same way.
- Cook about 2–3 minutes per side, until the tortilla turns golden and the filling is warm, then flip and finish.
- Remove from heat and let the quesadillas rest for a minute before slicing into wedges. Serve immediately.
Notes
Tip: To avoid any sogginess, pat the avocado dry after slicing and drain the beans well before mashing. A quick pinch of salt and a dash of cumin can boost flavor.