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Crispy Vegan Black Bean and Corn Quesadillas – vegetarian recipe
Stav Kogan

Crispy Vegan Black Bean and Corn Quesadillas

Get ready for the crispiest, gooiest, most satisfying vegan quesadillas you've ever had! This recipe transforms a few simple pantry staples into a flavor-packed meal in just 20 minutes, proving you don't need dairy for that perfect cheesy pull.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 647 serving
Calories: 647
Ingredients Method Nutrition

Ingredients
  

  • 8 8-inch / 20 cm whole wheat or plain flour tortillas
  • 2 cups (226 g / 8 oz) shredded dairy-free Mexican cheese blend
  • 1 ½ cups / 360 ml (12.2 fl oz) black bean and corn salsa
  • 1 medium avocado, seeded, peeled, and sliced
  • Vegan sour cream, for serving
  • for Perfect Vegan Quesadillas
  • For an extra-melty cheese pull, cover the skillet with a lid for about 30 seconds while the quesadilla cooks. The trapped steam helps melt the dairy-free cheese evenly.
  • For the crispiest exterior, lightly brush your tortillas with a neutral oil (like canola or avocado) before placing them in the skillet.
  • Feel free to customize your fillings. Sautéed mushrooms, bell peppers, onions, spinach, or a scoop of seasoned plant-based ground would all be delicious additions.

Method
 

  1. Assemble the Quesadillas: Lay the tortillas on a flat surface.
  2. Sprinkle about ¼ cup of dairy-free cheese over one half of each tortilla.
  3. Top the cheese with a heaping tablespoon of salsa and a few slices of avocado.
  4. Fold the empty half of the tortilla over the filling, pressing down gently.
  5. Cook to Perfection: Heat a large non-stick skillet or cast-iron pan over medium-high heat for 2 minutes, then reduce the heat to medium. Carefully place 1 or 2 quesadillas in the hot, dry skillet.
  6. Cook for 2 to 3 minutes per side, or until the tortilla is golden brown and crispy and the cheese is fully melted.
  7. Keep Warm & Repeat: As the quesadillas finish cooking, transfer them to a baking sheet and place them in a preheated 300°F / 150°C oven to keep warm.
  8. Repeat the cooking process with the remaining quesadillas.
  9. Serve and Enjoy: To serve, slice the warm quesadillas into wedges.
  10. Serve immediately with the remaining black bean and corn salsa and a generous dollop of vegan sour cream.
  11. Don't overstuff your quesadillas! It's tempting to load them up, but a thinner layer of filling ensures everything heats through and the quesadilla holds together when you flip it.

Nutrition

Calories: 647kcalCarbohydrates: 48gProtein: 31gFat: 35g

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