Description
These Vegan Bean Quesadillas are a creamy, flavorful, and easy-to-make plant-based recipe perfect for a quick lunch or dinner. Combining seasoned pinto beans with ripe avocado and smoky chipotle pepper, they offer a delicious twist on traditional quesadillas without any dairy. Ready in under 20 minutes, this recipe is perfect for vegans and anyone craving a satisfying, wholesome meal.
Ingredients
Scale
Bean Mixture
- 1 (15-ounce) can of pinto beans, drained and rinsed
- 1 ripe avocado
- 1 chipotle pepper in adobo sauce
- ¼ teaspoon cumin
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- ¼ cup vegetable broth (approximately, add more as needed)
Quesadillas
- 4 tortillas
- Cooking spray or a small amount of oil for the pan
- Minced cilantro for garnish (optional)
Instructions
- Prepare the bean mixture: In a food processor, combine the drained and rinsed pinto beans, ripe avocado, chipotle pepper in adobo sauce, cumin, onion powder, garlic powder, chili powder, and about ¼ cup of vegetable broth.
- Blend to creamy consistency: Pulse the mixture until it reaches a smooth, creamy texture. If it feels too thick, add more vegetable broth one tablespoon at a time until desired creaminess is achieved.
- Assemble quesadillas: Spread the creamy bean mixture evenly over half of each tortilla. Fold the tortillas over to cover the filling, creating a half-moon shape.
- Cook the quesadillas: Heat a non-stick skillet or pan lightly coated with cooking spray over medium heat. Place the quesadilla in the pan and cook until the underside is lightly browned, about 3-4 minutes. Flip carefully and cook the other side until also lightly browned and heated through, another 3-4 minutes.
- Serve and garnish: Remove the quesadilla from the pan, slice into wedges, and garnish with minced cilantro if desired. Serve warm and enjoy!
Notes
- You can customize the chipotle pepper amount to adjust the spice level.
- For gluten-free, use gluten-free tortillas.
- Adding salsa or vegan sour cream on the side complements the quesadillas well.
- Leftover bean mixture can be refrigerated for up to 3 days.
- If you don’t have a food processor, mash ingredients by hand but the texture may be chunkier.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch, Dinner, Snack
- Method: Frying
- Cuisine: Mexican
Keywords: vegan quesadillas, bean quesadillas, chipotle avocado spread, plant-based Mexican, easy vegan recipes
