Easy Black Bean, Salsa & Vegan Cheese Quesadillas
These easy black bean quesadillas with salsa and vegan cheese make a quick lunch option when you want something tasty and satisfying.
Servings: 2 Quesadillas
Calories: 437kcal
Ingredients
- 2 large flour tortillas (or corn tortillas)
- 235 g black beans (400g 14 oz tin drained)
- 2 spring onions (finely chopped)
- ½ red pepper (finely chopped)
- 4 tablespoons corn
- 5 tablespoons salsa
- 2 tablespoons tomato puree
- ½ teaspoon chilli flakes
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 pinch salt and black pepper
- 100 g vegan cheddar cheese
Instructions
- Drain your black beans and mash them in a bowl with a fork.
- Add the onion, red pepper, corn kernels and spices.
- Add the salsa, tomato puree, herbs and seasoning.
- Mix well into the bean mixture.
- Take your first large flour (or corn) tortilla and spread half of the mixture across it.
- Add a layer of grated cheese across the top of the bean mixture, right to the edges.
- If you want to help that ooze, add little dollops of mayo.
- Add the other tortilla on top and dry fry in a large hot skillet or frying pan until golden and crisp on one side.
- Carefully flip over and cook the other side.
- Place on a cutting board and slice into triangles with a pizza cutter or sharp knife.
- Serve and enjoy!
Notes
- You can use taco seasoning if you have it.
- Refried beans can be used instead of mashed black beans.
- Kidney beans work well too.
- Make the bean mixture ahead to save time and keep in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1 quesadilla | Calories: 437kcal | Carbohydrates: 69g | Protein: 17g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1020mg | Potassium: 816mg | Fiber: 16g | Sugar: 6g | Vitamin A: 1652IU | Vitamin C: 48mg | Calcium: 155mg | Iron: 6mg
