Vegan Black Bean Quesadilla

Busy Night Black Bean Quesadillas

These Busy Night Black Bean Quesadillas are a hearty, nutritious and delicious meal. They are perfect for those nights when you are rushing home to get back out the door.  Although they are delicious anytime and are a perfect solution for easy lunches too.  I make this big batch,  knowing it’ll make enough for two or three lunches later in the week.
They are dairy-free, meat-free and are easily gluten free if you want to serve them with gluten-free wraps.  The refried bean style filling keeps the wrap closed without the need for cheese, although you could always use a little cheese or dairy-free cheese alternative if you like. But I promise you, it is totally not necessary.  The texture and the flavour will not leave you missing the cheese.

Vegan Bean Quesadilla

Because I serve these to the kiddos, I do not add heat to the bean mixture. You can always add cayenne pepper to taste, or serve them with hot salsa or hot sauce on the side.  In our house, guacamole is the must-have condiment for these. If you have a go-to guacamole recipe, you can make it while the rest cooks.

You can customize these by adding in any vegetables you like– cooked sweet potatoes or corn would be perfect. But the idea is that these are a fast and simple way to get a filling in nutritious meal on the table.


Busy Night Black Bean Quesadillas
These cheese-free quesadillas are a snap to make, taste delicious and are a nutritious option for busy nights.
Optional Seasonings
  1. In a large saute pan, heat the oil over medium heat. Add the onion and peppers and cook for 5-7 minutes, or until they start to soften.
  2. Stir in the garlic, chili powder and cumin. Mix well and cook for 1/2 minute.
  3. Stir in the tomatoes, raise the heat so the mixture starts to simmer. Add in the black beans and any other seasonings if you are using them. Let simmer for 5 minutes until heated through. Adjusting the heat so that nothing starts boiling or spitting hot sauce on you
  4. With a potato masher or the back of a large wooden spoon, start mashing the beans until they are about 3/4 mashed. You want to retain some bean texture, but thicken it at the same time.
  5. Keep on the heat for a few more minutes, if the mixture is too liquid. You want to be able to spread this on a wrap without it running over the sides.
  6. Take about 2 large tablespoon scoops of bean mixture and place on one half of a wrap. Fold the wrap in half and set aside. You can make the entire batch up at once or as needed. I like to pop them in my panini grill to toast them a bit and get a crunch on the outside of the wrap. You could also place them in a dry frying pan over medium low heat to crisp them up.

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