Craving a quick and easy dinner? Try this simple vegan black bean veggie quesadilla! Packed with flavor and healthy ingredients, it’s a tasty and satisfying meal. Top it with avocado or guacamole for an extra boost. All you need are tortillas and beans, and you’ll have a delicious dinner in no time!
INGREDIENTS
For the Black Bean Filling:
- 1 1/2 cups canned black beans, rinsed and drained
- 1/2 carrot, thinly chopped
- 1/2 onion, thinly chopped
- 1 tbsp tomato paste
- 1 small tomato, thinly chopped
- 3 garlic cloves, minced
- 1/3 cup bell pepper, chopped
- 1 tsp cumin
- 1 tsp crushed red pepper
- 1 tsp dried oregano
- 1 tsp olive oil
Additionally:
- 1/2 mashed avocado or guacamole
- Fresh basil
- 2 tortillas
INSTRUCTIONS
- Chop the onion, carrot, tomato, and bell pepper. Mince the garlic. Rinse and drain the black beans.
- Heat olive oil in a pan and sauté the onion. Add cumin, oregano, and crushed red pepper, stirring for 1-2 minutes until fragrant.
- Stir in the chopped tomato, bell pepper, and carrot. Cook for another 1-2 minutes, mashing the tomato with a spatula as you stir.
- Add the black beans, tomato paste, and a bit of water. Cover the pan and let it cook for 3-4 minutes. Add the minced garlic and roughly mash the beans. The filling should be thick.
- Spread the bean mixture over half of a tortilla. Top with mashed avocado or guacamole, fresh basil, and spinach or arugula (optional).
- Fold the tortilla in half and toast on both sides in a pan until golden brown, flipping carefully to keep the filling intact.
- Slice and serve with a side salad. Enjoy!
