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Sliced Black Bean Veggie Quesadillas in a plate

Black Bean Veggie Quesadillas

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 quesadillas
Author: Christin Russman
These vegan Black Bean Veggie Quesadillas are loaded with nutritious veggies and a homemade bean dip. And they hold together perfectly in a white corn tortilla- no cheese required. =)
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Ingredients

  • 1/4 cup 5-Minute Black Bean Dip
  • 2 tablespoons unsalted vegetable broth
  • 1/2 cup yellow onion - diced (half of small onion)
  • 1 cup chopped white button mushrooms
  • 1 cup chopped baby sweet peppers
  • 1/2 a 15-ounce can sweet corn - drained
  • 1 cup chopped fresh spinach leaves
  • 8 white corn tortillas   - you can also use flour tortillas, but I would not recommend yellow corn tortillas, as they do not hold together well
  • salsa
  • Optional toppings/garnishes: chopped cilantro - sliced avocado, vegan sour cream, vegan ranch dressing

Instructions

  • Add vegetable broth to a medium skillet over medium to medium-high heat. Add the onion, mushrooms and peppers. Cook for 5-6 minutes, stirring, until onion is soft and translucent. Remove from heat. 
  • Meanwhile, make the 5-Minute Black Bean Dip in your high-powered blender. Set aside.
  • Lay 2 white corn tortillas flat on a cutting board. Add 1 tablespoon black bean dip to each tortilla and spread evenly. On one side, add 2 tablespoons sweet corn, 1/4 cup cooked veggies, and 1/4 cup chopped spinach. Top with remaining tortilla and press down lightly.
  • Meanwhile heat a dry skillet over medium high heat. Carefully transfer the quesadilla to the skillet and cover. Cook about 3-4 minutes on each side until crispy and just starting to brown. Flip with large spatula after each side is done. Be careful not to burn. 
  • Note: I do not oil the pan, so I have to be careful I watch it closely so it doesn't burn. Note- as you continue to cook the quesadillas as the pan will get hotter each time and may take less time to cook the 3rd or 4th quesadilla. If the pan is heating up too quick, reduce heat slightly. 
  • Remove quesadilla from heat, transfer to cutting board and carefully cut with a pizza cutter. Continue with the rest of the quesadillas, depending on your serving size. If extra, refrigerate in an airtight container for later use.
  • Serve with salsa, and additional toppings if necessary. I love using Follow Your Heart Ranch Dressing mixed with salsa. Yum!
  • This recipe makes 4 quesadillas.

Notes

I buy white corn tortillas from Trader Joe's. =)
Please note: you will have about 1 cup leftover Black Bean Dip, for dipping the quesadillas or with tortilla chips on the side. I like to pack in an airtight container and keep in the fridge for a weekday snack. Or you can use a few days later and make quesadillas again during the week. =)

Nutrition

Serving: 1quesadilla | Calories: 326kcal | Carbohydrates: 43.2g | Protein: 7.7g | Fat: 14.5g | Sodium: 72.6mg | Sugar: 3.4g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick