Best 2 Vegan Black Bean Quesadillas Recipes
Indulge in a culinary adventure with our tantalizing Vegan Black Bean Quesadillas, a harmonious blend of flavors and textures that will delight your palate. This delectable dish features a savory filling of protein-packed black beans, complemented by a vibrant medley of roasted red peppers, sweet corn, and aromatic spices, all enveloped in a golden-brown tortilla. Relish the contrasting textures of crispy tortilla, tender beans, and the slight crunch of roasted peppers. Accompanied by three flavorful dipping sauces - a creamy Avocado Cilantro Sauce, a tangy Pico de Gallo, and a spicy Chipotle Crema - these quesadillas offer a symphony of flavors that will leave you craving more. Whether you're a vegan enthusiast, seeking a meatless meal, or simply looking for a delicious and satisfying snack or meal, our Vegan Black Bean Quesadillas are sure to hit the spot.
Let's cook with our recipes!
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
VEGAN BLACK BEAN QUESADILLAS
These quesadillas pack a big punch, minus the fat of all that cheese! Serve with guacamole!
Provided by DownHomeCitySisters.com
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Blend great Northern beans, 3/4 cup tomatoes, and garlic in a food processor until smooth; add nutritional yeast, cumin, chili powder, salt, and red pepper flakes and blend again.
- Transfer bean mixture to a bowl. Stir black beans and 1/4 cup tomatoes into bean mixture.
- Heat olive oil in a skillet over medium-high heat.
- Place a tortilla in the hot oil. Spread about 1/4 cup filling onto the tortilla.
- Place another tortilla on top of filling; cook until filling is warmed, about 10 minutes.
- Spray the top tortilla with cooking spray and flip quesadilla to cook the second side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 85.6 g, Fat 5.8 g, Fiber 15.6 g, Protein 23.2 g, SaturatedFat 0.9 g, Sodium 616.4 mg, Sugar 1.2 g
Tips:
- Choose ripe and fresh veggies: Using ripe and fresh vegetables will ensure your quesadillas are packed with flavor and nutrients. Look for brightly colored, firm veggies that are free of blemishes.
- Don't overfill the quesadillas: When filling the quesadillas, be sure not to overfill them. Too much filling will make them difficult to fold and cook evenly.
- Use a good quality cheese: The type of cheese you use will greatly impact the flavor of your quesadillas. Choose a cheese that melts well and has a flavor that you enjoy.
- Cook the quesadillas over medium heat: Cooking the quesadillas over medium heat will help to prevent them from burning and ensure that they are cooked through.
- Serve the quesadillas with your favorite toppings: Once the quesadillas are cooked, serve them with your favorite toppings. Some popular choices include salsa, guacamole, sour cream, and shredded lettuce.
Conclusion:
Vegan black bean quesadillas are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. They are packed with flavor and nutrients, and they can be customized to your liking. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.
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