Vegan Quesadillas

Prep: 20 mins – Cook: 30 mins – Total: 50 mins


For the Black Bean and Corn Mix:

  • 1/2 Medium Onion White, Yellow or Brown, Chopped
  • 1/2 tsp Crushed Garlic
  • 1 Tbsp Olive Oil
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Ground Cumin
  • 15 ounce (425g) Can Black Beans Drained
  • 15 ounce (425g) Can Corn Drained
  • Sea Salt and Black Pepper to Taste

For the Guacamole:

  • 2 Medium Avocados
  • 1/2 Small Fresh Lime Squeezed
  • Sea Salt and Black Pepper to Taste

For Assembling:

  • 1 and 1/4 cups Grated Vegan Cheese
  • 8 Tortillas Wheat or Corn


  • Prepare your black bean and corn mix. Add the chopped onion and crushed garlic to a frying pan with the olive oil. Add the cayenne pepper and cumin and sauté until the onions are softened. Add in the black beans and corn and sauté until warmed and well mixed with the spices. Add in sea salt and black pepper to taste. Set aside.
  • Prepare your guacamole. Mash the avocados, squeeze in the lime juice and add sea salt and black pepper to taste. Set side.
  • Grate the vegan cheese and set aside.
  • Heat up a frying pan (dry, no oil) and then add 1 tortilla to the pan. Let it toast a little on one side until very slightly browned, and then flip it. Add some black bean and corn mix to one side of the tortilla, topped with some guacamole and then some vegan cheese. Fold the tortilla over to close it. Pat down with your spatula so that the top sticks. Cook for a couple of minutes before flipping and cooking for a couple of minutes on the other side so that both sides are nicely browned and toasted.
  • Remove from the pan and repeat with the next tortilla until all 8 tortillas are finished.
  • Cut each quesadilla in half (or even into quarters if you prefer) and serve.

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