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Loaded Black Bean Quesadilla with Veggies

This Loaded Black Bean Quesadilla with Veggies is a quick, flavorful, and wholesome meal packed with protein, veggies, and melty vegan cheese. Perfect for any time of day!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Easy, Gluten-Free Option, Quick, Vegan, Vegetarian
Servings: 4 servings

Ingredients

  • 15 oz black beans canned, drained and rinsed
  • 2 Roma tomatoes diced
  • 2-3 green onions thinly sliced
  • 1/2 cup cooked sweet corn
  • 1/2 cup vegan shredded cheese melt-able
  • 1/4 tsp ground cumin adjust to taste
  • 4 large tortillas gluten-free if desired

Instructions

Step 1: Prepare the Filling

  • Drain and rinse the canned black beans thoroughly to remove excess sodium. Dice the roma tomatoes and thinly slice the green onions. In a mixing bowl, combine the black beans, roma tomatoes, green onions, cooked sweet corn, and ground cumin. Stir gently to mix all the flavors together.

Step 2: Assemble the Quesadillas

  • Lay one tortilla flat on your workspace. Sprinkle half of the vegan shredded cheese evenly over the tortilla, leaving a small border around the edges. Spread half of the black bean and veggie mixture on top of the cheese layer. Add another layer of shredded cheese over the filling — this helps the quesadilla stick together when cooked. Top with the second tortilla and press down gently.

Step 3: Cook to Perfection

  • Heat your skillet or griddle over medium heat. Carefully place the assembled quesadilla onto the hot surface. Cook for about 3-4 minutes on one side until golden brown and crispy. Use a spatula to carefully flip the quesadilla and cook the other side for another 3-4 minutes. The cheese should be melted, and the tortilla crisp.

Step 4: Slice and Serve

  • Transfer the cooked quesadilla to a cutting board. Let it rest for a minute before slicing into wedges with a sharp knife. Serve immediately with your favorite sides or dips, such as guacamole, salsa, or a simple green salad.

Equipment

  • Large non-stick skillet or griddle
  • Mixing Bowl
  • Spatula
  • Knife and cutting board
  • Measuring Spoons

Notes

  • Use gluten-free tortillas to make this recipe suitable for gluten-sensitive diets.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a skillet for best texture.
  • Add extra veggies like bell peppers or spinach for more nutrition and flavor variations.