Vegan Classic Black Bean Quesadillas
Total time30 min
Prep time10 min
Cook time20 min
4.7(11)
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Learn more āIngredients
4 servings
For the filling
- 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- Ā½ tsp chili powder
- Ā½ tsp smoked paprika
- 1 can (15 oz) black beans, drained and rinsed
- salt and pepper, to taste
For the quesadillas
- 4 large flour tortillas (10-inch)
- 2 cups shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - 1 tbsp neutral oil or butter, for cooking
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- sour cream, for serving
Can be omittedsour cream
- salsa, for serving
- fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6ā7 minutes.
- 2
Add the garlic, cumin, chili powder, and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute.
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