Name: Black Bean Veggie Quesadilla
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 1/2 cup canned black beans, rinsed and drained; 1/2 thinly chopped carrot; 1/2 onion, thinly chopped; 1 tbsp tomato paste; 1 small tomato, thinly chopped; 3 garlic cloves, minced; 1/3 cup bell pepper, chopped; 1 tsp cumin; 1 tsp crushed red pepper; 1 tsp oregano, dried; 1 tsp olive oil; 1/2 mashed avocado or guacamole; Fresh basil; 2 tortillas

Why Make This Recipe

Black Bean Veggie Quesadilla is not only delicious but also packed with nutrients. This recipe is a quick and easy meal option that is perfect for busy weekdays or lazy weekends. It’s versatile, vegetarian-friendly, and can be customized with your favorite toppings or ingredients. Plus, it’s a great way to use up any leftover vegetables you might have in your fridge!

How to Make Black Bean Veggie Quesadilla

Ingredients

1 1/2 cup canned black beans, rinsed and drained
1/2 thinly chopped carrot
1/2 onion, thinly chopped
1 tbsp tomato paste
1 small tomato, thinly chopped
3 garlic cloves, minced
1/3 cup bell pepper, chopped
1 tsp cumin
1 tsp crushed red pepper
1 tsp oregano, dried
1 tsp olive oil
1/2 mashed avocado or guacamole
Fresh basil
2 tortillas

Directions

Start by chopping the onions, carrot, tomato, bell pepper, and mincing the garlic. Also, rinse and drain the black beans.
In a pan, sauté the chopped onion in olive oil. Once they become translucent, add in the cumin, oregano, and crushed red pepper. Stir for 1-2 minutes until it smells good.
Then, add the chopped tomato, bell pepper, and carrot. Stir for another 1-2 minutes. While stirring, mash the tomatoes slightly with the spatula.
Next, mix in the black beans, tomato paste, and a little bit of water. Cover the pan with a lid for about 3-4 minutes.
After this, add the minced garlic and roughly mash the beans. The filling should be thick when ready.
Take a tortilla and spread the bean filling over half of it. Top with mashed avocado or guacamole, and add some fresh basil. You can also add spinach or arugula if you like.
Fold the tortilla in half and toast it in a pan on both sides until golden brown. Be careful when flipping to keep the filling inside.
Finally, slice the quesadilla and serve it with a small salad!

How to Serve Black Bean Veggie Quesadilla

Serve the quesadilla hot, sliced into wedges. You can pair it with a fresh salad or some tortilla chips for a complete meal. A dollop of salsa or more guacamole on the side adds extra flavor.

How to Store Black Bean Veggie Quesadilla

If you have leftover quesadilla, you can store it in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply warm it in a pan over low heat until heated through or pop it in the microwave for a quick option.

Tips to Make Black Bean Veggie Quesadilla

Feel free to customize by adding other vegetables like zucchini or corn.
If you like it spicy, add more crushed red pepper or a dash of hot sauce.
For a cheesy option, sprinkle some shredded cheese over the filling before folding.

Variation

For a gluten-free version, use corn tortillas instead of regular flour tortillas. You can also try different beans like pinto beans or lentils for a change.

FAQs

1. Can I make this recipe ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Just assemble and cook the quesadilla when you’re ready to eat.

2. Can I freeze the quesadillas?
Yes, you can freeze the assembled quesadillas. Wrap each one in plastic wrap and then foil. They can be frozen for up to 2 months. Reheat directly from the freezer.

3. What can I serve with Black Bean Veggie Quesadilla?
You can serve it with salsa, guacamole, sour cream, or a fresh salad. They complement the quesadilla perfectly!