20 Minute Vegan Black Bean Quesadillas are perfect for a quick and easy dinner idea. Filled with mashed black beans, vegan cheese, and pickled jalapenos these hearty quesadillas are perfect for lunch or dinner.
Course Lunch, Main Course
Cuisine Mexican
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4serves
Author Two Market Girls
Ingredients
oilfor cooking
340g(1 can) black beansdrained and rinsed
2tspcumin
1tspchili powder
1/2tspgarlic powder
1/2limejuiced
2½mL(½ tsp) brine from pickled jalapeños
110g(½ cup) salsa
360g(3 cups) vegan cheddar shreds
45g(⅓ cup) pickled jalapeños
3-4large tortilla wraps
Instructions
To a pan over medium heat add a little bit of cooking oil. To the pan add black beans, cumin, chili powder, and garlic powder. Mix so all the seasonings are evenly coating the beans. Cook for about 4-5 minutes and as the beans soften, mash them slightly with a fork.
Add the lime juice, brine from pickled jalapenos, and salsa – mix to combine. Cook for another 4-6 minutes, continuing to mash the beans as they cook. Remove from the heat.
To a tortilla, spread some of the black beans on half of it. Leave one half without beans – this will be the half you fold over. Top the mashed beans with pickled jalapenos and vegan cheddar shreds. Fold over the empty half of the tortilla and press slightly.
To a large pan over medium heat add a little bit of oil. Once warmed, add filled tortilla and cook until golden brown on each side and the cheese is melted – about 2-4 minutes per side.