Red Meat Allergy Friendly Vegan Black Bean Quesadillas
Total time35 min
Prep time15 min
Cook time20 min
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Learn more →Ingredients
4 servings
For the filling
- 1 tbsp olive oil
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- salt and pepper, to taste
For the quesadillas
- 4 large flour tortillas (10-inch)
- 1 ½ cups vegan cheese, shredded
- 1 tbsp olive oil, for cooking (divided)
For serving
- 1 avocado, sliced (optional)
- ½ cup salsa (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the sliced onion and bell pepper and cook, stirring occasionally, until softened and the edges begin to brown, about 6–7 minutes.
- 2
Add the minced garlic, cumin, chili powder, and smoked paprika to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not burn.
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