VEGAN BLACK BEAN QUESADILLAS
I was inspired to make this after looking around at the other quesadilla recipes on here. So I took a few ideas and kind of smooshed them together to make this amazing meal. I fed it to my non-vegan friends who told me it's the best food I've ever made. **A tip for the soy cheese**-grate the cheese and set it aside before you start cooking. Letting it warm up to room temperature will help it melt a lot easier (and evenly!) in the oven.
Provided by tendollarwine
Categories Black Beans
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- To prepare the beans, rinse them off and pour them into a large bowl or tupperware container. Cover with at least 3 inches of water and let soak for 1-3 days. If they smell or get a foam on top of the water, that's ok, it's gases escaping from the beans. After the soaking is done, drain the beans and rinse them off. Pour into a pot, cover with water, and simmer for 1 hour or until the beans are soft when you bite into them.
- After the beans are done cooking, pour into a colander to drain. Heat the oil in a large, deep pan over medium heat. Add the garlic and onions and saute until the onions are softened.
- Next, add the peppers, beans, tomatoes, cumin, chili powder and salt. Stir well and cook for 5 minutes or until the vegetbles are softened.
- Finally, add the corn and cilantro, stir well to combine and cook for another few minutes.
- Preheat the oven to 425°F.
- Lay 2-3 tortillas on a cookie sheet lined with foil. Spoon the bean mixture onto half of each tortilla, top with the grated soy cheese, and fold the other half of the tortilla over. Either spray the top of the quesadilla with cooking spray, or dip your finger in vegetable oil and smear over the top.
- Do this with each tortilla and bake in the oven for 5-15 minutes, until the cheese is melted and the top of the quesadilla is golden brown. Remove from the oven and let it rest for 5 minutes before cutting into thirds. Serve with vegan sour cream and a side of Spanish rice.
Nutrition Facts : Calories 559.4, Fat 11.9, SaturatedFat 2.6, Sodium 886.9, Carbohydrate 95.5, Fiber 11.6, Sugar 6.8, Protein 19.7
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Ikraam Hassan
[email protected]I'm not vegan, but I'm always looking for new vegan recipes to try. These quesadillas were a great find!
laura pawlow
[email protected]These quesadillas were delicious! I will definitely be making them again.
Akinkunmi Adebowale
[email protected]I made these quesadillas for a potluck and they were a huge hit! Everyone loved them.
Naveed Ahmad Balouch
[email protected]These quesadillas were a bit bland for my taste. I think I would add some more spices next time.
Bidhan Chandra
[email protected]I followed the recipe exactly and the quesadillas turned out perfectly. They were crispy on the outside and gooey on the inside.
Jomar Latore
[email protected]These quesadillas were a great way to use up some leftover black beans and corn. They were easy to make and very tasty.
Hello Dear (BD)
[email protected]I'm not a big fan of black beans, but I really enjoyed these quesadillas. The avocado crema was the perfect complement to the filling.
Lake wood Church
[email protected]These quesadillas were good, but I found them to be a bit too dry. I think I would add more salsa or guacamole next time.
David Curtis
[email protected]I used whole wheat tortillas and they worked great. I also added some diced red bell pepper to the filling.
Joey Legroulx
[email protected]These quesadillas were so easy to make and they tasted amazing! I will definitely be making them again.
Alex Scheurer
[email protected]I've made these quesadillas several times now and they're always a hit. They're perfect for a quick and easy meal.
Song Series
[email protected]My kids loved these quesadillas! They're a great way to get them to eat their vegetables.
kabi kumal
[email protected]I'm allergic to avocado, so I used sour cream instead. It was still very good.
torrie riley-otubusin
[email protected]I had some leftover black beans and corn, so I decided to try this recipe. It was a great way to use up my leftovers and it tasted great.
Zulqarnain Cho
[email protected]These quesadillas were a bit too spicy for my taste, but I still enjoyed them.
Efon Afsna
[email protected]I added some chopped cilantro to the avocado crema and it was delicious.
Zannat Begum
[email protected]These quesadillas were easy to make and very flavorful. I will definitely be making them again.
Pranik Bk
[email protected]I'm not vegan, but these quesadillas were so good I didn't even miss the cheese.
Success Osarumen
[email protected]I made these quesadillas for a party and they were gone in minutes! Everyone loved them.
Abdisamad Ali
[email protected]These quesadillas were a hit with my family! The black beans and corn added a delicious sweetness and texture. The avocado crema was the perfect finishing touch.