These Vegan Bean Quesadillas are meat-free, dairy-free, and can even be made oil-free! The result is a protein-dense, fiber-rich, hearty yet healthy treat packed with a creamy, flavorful bean filling.
In a food processor, place the beans, avocado, chipotle pepper, cumin, onion powder, garlic powder, chili powder, and veggie broth.
Pulse until the mixture is creamy. Add more broth by the tablespoon if needed to reach a creamy texture.
Spread the bean mixture on half of a tortilla, fold the tortilla, and place on a non-stick pan or a pan coated with cooking spray.
Cook one side until lightly brown, flip and cook the other side until lightly brown.
Remove from heat, slice, and enjoy.
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Notes
Cheese: If you have some dairy-free cheddar or similar cheese in your fridge, feel free to add some to the refried bean quesadillas. Alternatively, you could use a vegan ‘cheese sauce’ (like this vegan nacho cheese) to drizzle over the bean mixture before sealing the veggie quesadillas and pan-frying.
Extra veggies: Our favorites include budget-friendly corn and finely diced bell pepper. You could also add options like mushrooms, zucchini, and onions – but it’s best to sauté these first (possibly with spices), to remove excess liquid before they’re added.
Refried beans: If you have pre-prepared refried beans (or these pot beans that you can mash up into a paste), you can use them and adjust any of the spices to personal preference. No need to blend, use avocado slices in the quesadilla.