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Homemade Loaded Black Bean Quesadilla with Veggies photo

Loaded Black Bean Quesadilla with Veggies

This Loaded Black Bean Quesadilla is SO EASY! A delightful mix of black beans and fresh veggies, it's perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Quesadilla:
  • 1 can black beans 15 oz., rinse and drain
  • 2 roma tomatoes diced
  • 2-3 green onions chopped
  • 1/2 cup cooked sweet corn
  • 1/2 cup vegan shredded cheese
  • 1/4 tsp. ground cumin adjust to taste
  • 4 large tortillas gluten-free if desired

Equipment

  • Large skillet
  • Spatula
  • Cutting board
  • Knife

Method
 

Method:
  1. Start by rinsing and draining the black beans in a colander. In a mixing bowl, combine the black beans, diced roma tomatoes, chopped green onions, cooked sweet corn, and ground cumin. Mix everything together gently to ensure the flavors meld beautifully.
  2. Lay one tortilla flat on a clean surface. Sprinkle a generous layer of vegan shredded cheese over half of the tortilla, followed by a portion of the black bean filling. Add another layer of cheese on top of the filling before folding the tortilla in half.
  3. Heat a large skillet over medium heat. Carefully place the assembled quesadilla in the skillet and cook for about 3-4 minutes, or until the bottom is golden and crispy. Use your spatula to flip it over gently and cook for an additional 3-4 minutes on the other side. The cheese should be melted, and the tortilla should be crispy.
  4. Once both sides are perfectly golden, remove the quesadilla from the skillet and let it cool for a minute before slicing it into wedges. Serve warm with your favorite dips or sides.

Notes

  • Feel free to customize with your favorite veggies like bell peppers or spinach.
  • For extra spice, add jalapeños or cayenne pepper to the filling.
  • Store leftovers in an airtight container in the fridge for up to 3 days.