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quesadilla, spicy black beans, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, oil free, no refined sugar, no oil, refined sugar free, lunch, dinner, easy, fast, quick, dinner party, entertaining, Spanish rice, rice, black beans, green onions, tomatoes, avocado, quick dinner, fast dinner, dairy free, no dairy, Mexican, Southwestern

Quesadillas

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 Quesadillas 1x
  • Category: Lunch, Dinner
  • Cuisine: Mexican

Description

These Quesadillas are quick and easy, and a meal the whole family will love. The best go-to recipe when you and your family are looking for something fast and satisfying. Whole Food Plant Based, oil free, refined sugar free, no processed ingredients to minimally processed ingredients, and gluten free!


Ingredients

Scale
  • 10 grape (or cherry) tomatoes, quartered
  • 1 jalapeno pepper, seeded, thinly sliced
  • 2 avocadoes, chopped or slices for topping
  • 1 cup Spicy Black Beans
  • 1 cup corn – fresh, canned, or frozen (thawed if frozen)
  • ¼ red onion, cut into thin slivers
  • 8 corn tortillas
  • Salsa (of choice)

Instructions

  1. Chop and prepare the tomatoes, jalapeno pepper, avocado, and red onions.
  2. Heat a cup of the Spicy Black Beans leftovers in the microwave, then coarsely smash them with a fork or potato masher. One cup of beans makes approx. 4 “quesadillas”.
  3. On a plate, lay down a corn tortilla. Place approx. ¼ cup of the smashed Spicy Black Beans onto the corn tortilla, spread them out evenly in a thin layer, and press down firmly to ensure the beans stick to the tortilla.
  4. Next add the tomatoes, corn, jalapeno peppers, and red onions on top of the black beans. Repeat for as many tortillas as you want.
  5. Heat a nonstick skillet over medium heat. When the skillet is hot, slide the loaded tortilla from the plate onto the hot skillet, add a corn tortilla on top, and press down firmly, creating a thin “quesadilla”.  Heat for approx. 4 minutes.
  6. Using a large thin edged spatula, lift the edge of the tortilla to check how brown it is. Once the tortilla is lightly browned, very crisp, and hot, carefully flip the tortilla over to cook the other side.
  7. Repeat the cooking process with the remaining “quesadillas”.
  8. Cut the “quesadillas” into fourths and serve with avocado slices and salsa.
  9. Enjoy!

Notes

*Thin Edged Spatula:  Using a large thin edged spatula helps flip the “quesadillas” over.  The large spatula will stabilize the flipping process.  Flip slowly and purposefully, unlike pancakes which typically require quick flipping action.

*Nonstick Skillet:  Select a nonstick skillet.

*Smashing the Beans:  Coarsely smash the beans.  Smash about third, leave a third partially smashed, and the remainder intact.  The beans act like the glue to keep everything together.  Don’t worry if they aren’t completely glued together.

*Thin “Quesadillas”:  The temptation is to really load up the “quesadillas”, but the key to a beautiful “quesadilla” is to keep them thin, so don’t pile them high.  Keep them thin.

*Two Skillets:  If you are making “quesadillas” for a crowd, this recipe makes 4, so you will need to adjust your ingredients accordingly.  Additionally, consider using two nonstick skillets.  Prepare all your “quesadillas” on plates, and heat two skillets and cook 2 at a time.  Just make sure you are really focused on watching your “quesadillas” so they don’t overbrown.