You shouldn’t ditch quesadilla altogether as a vegan! These easy vegan black bean quesadillas have nothing to envy the meat alternatives out there.
As you may know, by visiting my blog I like Mexican food, and this is one of the things I missed the most as a new vegan. Nevertheless, I decided to veganize🤣-I don’t know if that is a real word- the Mexican food I love, and this recipe is not an exception.
You can have this vegan quesadilla as brunch, dinner, lunch, or snack, it really doesn’t matter.
I eat it for dinner, and breakfast most of the times. My family absolutely fell in love with these in my first try doin this recipe🤣.They devour them all!Even my picky sister,a.k.a “chef Ramsay”-ate some 😃
These were the first vegan/DIY quesadillas that I ever tried!
Okay, let’s jump straight into the recipe:
Ingredients with substitutions for your vegan quesadilla
–
Vegan black bean quesadillas
One can of corn: I recommend you to use a can of corn rather than frozen corn because I think it adds more flavor to the recipe.
-1 diced tomato
-1/2 an onion
-1 red bell pepper
-1 tsp of chili powder:
-1 tsp of cumin powder
-2 minced garlic cloves
–1/2 tsp of parsley flakes
-1/2 cup of vegan shredded cheddar cheese
-2 small tortillas or 2 large tortillas
-1/2 teaspoon of better than bouillon vegetable base.
-1 can of black beans: Use any legumes that you have in your kitchen if you don’t have black bean you can use navy beans, chickpeas or lentils.
-1/4 a cup with cilantro as a garnish (optional)
Vegan simple guac
-Half an avocado
-1 minced garlic clove
-A dash of ground pepper
-A dash of sea salt
Vegan sour cream
-1 cup of soaked raw cashews
-2 tbsp of apple cider vinegar
-1/2 a cup of water
-Half a lemon
Step by step instructions to do a yummy black bean and corn quesadilla
Vegan quesadilla
1-Chop all the veggies that you need
2-Get your can of beans and corn, and drain the water out of them and rinse the corn and beans.
3-Once you get all your veggies chopped. heat some of your preferred cooking oil in a pan under medium heat, after the oil gets hot Sautee the onions, bell pepper, tomatoes, and garlic for 2 minutes until the onions are transparent.
4-Next, when the onion is ready toss the corn, cilantro, and rest of the powder spices, bouillon, and stir the mixture until hot.
5-Following that toss the can of beans and stir it until it gets hot, but don’t heat them too much so the beans don’t get smushy.
6-Now that you have your corn and bean mix let’s do the quesadillas!
7-Put one tortilla in a cooking pan and place the vegan cheese on top, turn your stove on and put it in medium heat, and heat it until you see a light brown color on the side that is being heated.
8-Begin to place the corn and bean mixture on top of the cheese, and place the other tortilla on top, and start pressing the quesadilla down with a spatula so when you flip it the stuffing doesn’t fall from the quesadilla.
9-Later when the tortilla gets lightly brown in the bottom flip it and wait for the other side to get lightly brown too.As soon as your tortilla gets brown consider yourself done with youquesadilla!
Vegan sour cream
10-Start doing the vegan sour cream, bring a pot of hot water to a boil and toss it over the raw cashews in an airtight container, and leave them soaking for 20-30min. After that time has passed, drain the cashews and put them in the blender with the rest of the ingredients of the vegan sour cream. Last, blend all the ingredients together and you are all set!.
Simple guac
11-Grab the avocado, and start crushing it with a fork. Once the avocado is mashed, throw the rest of the ingredients of the guac in whatever order you prefer.
And you got to the finish line!!!
Congrats on making it to the end!😀
I’m flattered by the fact that you took some of your precious time to read this recipe even if you didn’t do it. But if you did do these vegan black bean quesadillas can you leave a comment below?,thanks 🤗
Please share this recipe if you like it or you did it and if you did it tag me if you did the recipe, and follow me on IG @frugalveganista so I can follow you if you haven’t yet done so.
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But, wait before you leave, there’s more! I take content requests, and I can do a vegan makeover to your favorite nonvegan dish so please be sure to reach out to me with your content requests!
Jesus bless you, XXX
Easy cheesy black bean and corn quesadilla
Ingredients
Vegan quesadilla
- 1/2 onion
- 1 red bell pepper
- 1 tsp of chili powder
- 1 tsp of cumin powder
- 2 minced garlic cloves
- 1/2 tsp of parsley flakes
- 1/2 cup vegan shredded cheese
- 2 small tortillas or 2 large ones
- 1 tsp of better than bouillon vegetable base
- 1 can of black beans
- 1/4 cup of cilantro as a garnish (optional)
Vegan simple guac
- 1/2 an avocado
- 1/2 a lemon
- 1 minced garlic cloves
- A pinch of sea salt or kosher salt
- A pinch of balck ground pepper
Vegan sour cream
- 1 cup of raw cashews
- 2 tbsp of apple cyder vinegar
- 1/2 cup of water
- 1/2 a lemon
Instructions
- Chop all the veggies that you need
- Get your can of beans and corn, and drain the water out of them and rinse the corn and beans.
- Once you get all your veggies chopped. heat some of your preferred cooking oil in a pan under medium heat, after the oil gets hot Sautee the onions, bell pepper, tomatoes, and garlic for 2 minutes until the onions are transparent.
- Next, when the onion is ready toss the corn, cilantro, and rest of the powder spices, bouillon, and stir the mixture until hot.
- Following that toss the can of beans and stir it until it gets hot, but don't heat them too much so the beans don't get smushy.
- Now that you have your corn and bean mix let's do the quesadillas!
- Put one tortilla in a cooking pan and place the vegan cheese on top, turn your stove on and put it in medium heat, and heat it until you see a light brown color on the side that is being heated.
- Begin to place the corn and bean mixture on top of the cheese, and place the other tortilla on top, and start pressing the quesadilla down with a spatula so when you flip it the stuffing doesn't fall from the quesadilla.
- Later when the tortilla gets lightly brown in the bottom flip it and wait for the other side to get lightly brown too.As soon as your tortilla gets brown in the bottom consider yourself done with your quesadilla!
Vegan sour cream
- Start doing the vegan sour cream, bring a pot of hot water to a boil and toss it over the raw cashews in an airtight container, and leave them soaking for 20-30min.
- After that time has passed, drain the cashews and put them in the blender with the rest of the ingredients of the vegan sour cream. Last, blend all the ingredients together and you are all set!
Simple guac
- Grab the avocado, and start crushing it with a fork.
- Once the avocado is mashed, throw the rest of the ingredients of the guac in whatever order you prefer.
Notes
