I may have accidentally bought several cans of black beans over the past few weeks. The kind I like had been on sale, I got excited, and suddenly there were several cans of black beans in our pantry! Since we already had leftover salsa from the Superbowl, I couldn’t wait to try a seemingly delicious recipe for black bean quesadillas. It came together very quick, and even with some adjustments, the result was a winner. Some of the black beans do fall out in the flipping process, but it’s not enough to make a real difference. We made ours with Daiya cheddar and I think this recipe will be great with whatever type of cheese you like (dairy or non-dairy). If you don’t want to use black beans, maybe try some chopped veggies (zucchini, onions, carrots, sweet potato, butternut squash) instead.
Some notes
- We used Mission Carb Balance Fajita size tortillas. Any kind you like will work.
- We ran out of cheese, and used far less than the recipe suggested, and I would make it this way again.
- I made one with a little olive oil, and the other with none. As long as you’re using a non-stick pan, it doesn’t really need any oil.
- We topped with salsa and sliced scallions.
Vegan Black Bean Quesadillas
Vegan Black Bean Quesadillas
adapted from Eating Well
yields 4 servings
1 15oz. can organic black beans, rinsed and drained (or 2 cups small diced veggies)
1/4 cup Daiya cheddar shreds
1/4 cup salsa
4 fajita size tortillas (we like Mission Carb Balance)
salsa, for garnish
chopped scallions, for garnish
Heat a nonstick pan on medium heat. Mix first three ingredients together in a bowl. Take 1 tortilla and place about 1/2 cup of mixture on tortilla. Fold up like a taco, and gently press flat on one side so that most of the mixture is lightly pressed in tortilla. Place in pan for about 3-4 minutes on one side. With a spatula, carefully flip on to other side for another 2-3 minutes. Some beans will probably fall out in this process. To serve, cut in half and garnish with salsa and scallions.
