Loaded Black Bean Quesadilla with Veggies
A "fully-loaded" vegan quesadilla with sweet corn, tomatoes, and flavorful cumin. A quick and easy lunch or dinner that's easy to customize!
- 15 oz. can black beans
- 2 roma tomatoes
- 2-3 green onions
- 1/2 cup cooked sweet corn
- 1/2 cup vegan shredded cheese (melt-able)
- 1/4 tsp. ground cumin (more/less to taste)
- 4 large tortillas (gluten-free if desired)
Rinse and drain black beans. Finely chop tomatoes and green onions.
Place a tortilla on a skillet. (I leave the stove turned off until assembly is complete.)
On one half of the quesadilla, add a light layer of cheese. Then add a layer of beans, tomatoes, green onion, and corn.
Add another layer of cheese on top to help “glue” both sides together. Sprinkle a bit of cumin, then fold over the top half of quesadilla and gently press down.
On a flat skillet over medium heat, warm the quesadillas for 3-4 minutes on each side or until heated through. Repeat for the rest of the quesadillas.
Serve as is, or with your favorite guacamole or salsa.
Less cheese (or no cheese) version: You can also substitute one (or both) of the layers of cheese for a thin layer of hummus or mashed avocado.
Customize it: Use more or less of the ingredients you love. Smoked paprika or garlic powder is also a great addition with the cumin. Or add cooked brown rice or quinoa.
For gluten-free: Use your favorite GF tortilla.
Calories: 348 kcal | Carbohydrates: 58 g | Protein: 13 g | Fat: 8 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Potassium: 551 mg | Fiber: 10 g | Sugar: 4 g | Vitamin A: 373 IU | Vitamin C: 9 mg | Calcium: 119 mg | Iron: 4 mg