Vegan Bean Quesadillas
These easy vegan bean quesadillas are stuffed with creamy taco-seasoned refried beans and fried to golden and crispy perfection. Ready in minutes and bursting with flavor, they’re perfect for quick and simple weeknight dinners or lunches!
Servings: 4 quesadillas
Calories: 330kcal
Cost: 0.58 per serving
Ingredients
- 1 (15-ounce) can of pintos beans, drained and rinsed
- 1 avocado
- 1 chipotle pepper in adobo sauce
- ¼ teaspoon of cumin
- ¼ teaspoon of onion powder
- ¼ teaspoon of garlic powder
- ¼ teaspoon of chili powder
- ~¼ cup of vegetable broth
- 4 tortillas
- Minced cilantro, for garnish (optional)
Instructions
- 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.
Video
Notes
- Save the bean water: Instead of draining the water from the canned beans, use some of the reserved liquid (along with the vegetable broth) to thin the bean puree when blending.
- Don’t overstuff the tortillas: Only spread a generous spoonful of the bean puree over the tortillas. Too much and it will ooze out the sides.
- Warm the tortillas: Place the tortillas in a frying pan or in the microwave for about 30 seconds before assembling. The heat makes them more pliable and easier to fold.
Nutrition
Calories: 330kcal | Carbohydrates: 48g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 287mg | Potassium: 758mg | Fiber: 14g | Sugar: 2g | Vitamin A: 211IU | Vitamin C: 6mg | Calcium: 102mg | Iron: 4mg