Vegan Baked Black Bean Quesadillas! Humble beans and rice make up this simple and satisfying vegan twist on a classic Quesadilla.

Easy and delicious, this recipe for Vegan Baked Black Bean Quesadillas is a perfect quick meal for busy weekdays. Pair with your favorite dip, these incredibly flavorful quesadillas are healthy, filling, and use minimal ingredients without sacrificing flavor. They are freezer friendly too, so whip up a batch and freeze them for later!

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

I could eat these tasty quesadillas everyday! They are flavorful and filling. We whipped up these crazy delicious Vegan Baked Black Bean Quesadillas in no time flat.

They are incredibly easy to make and baking them in the oven saves time and attention.  No more slaving over the hot stove flipping quesadillas. Just prepare and bake! It’s that simple!

We made a simple Avocado Lime Cilantro Sauce (recipe included below) to pair with ours. Salsa or vegan sour cream are also classic favorites!  Whip up a batch today!

Tips for Success:

• Oven Baking Tortillas: We used Siete almond flour tortillas as they have beautiful texture. Be sure to watch them carefully after the 10-minute mark to ensure that they do not overbrown.
• Rice: Leftover rice that has been refrigerated works perfectly in this recipe.
• Amount of Filling: Use slightly less than ¼ cup (about 3 ½ Tablespoons) of the filling.  Spread it out thin in a half-moon.  There is just enough filling for 8 – 6 inch tortillas.
• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Almond Flour Tortillas: We used Siete Almond Flour Tortillas as they have an excellent almost “fried” quality to them when baked.  Feel free to use your favorite 6-inch tortillas.

Leftovers and Freezing:

Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.  Reheating can be done on the stovetop, or in the microwave.

These quesadillas freeze well.

Pantry Products Used:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Almond Flour Tortillas: We used Siete Almond Flour Tortillas.   Use the Siete Store Locator on their website to find a store near you.  Feel free to use your favorite 6-inch flour tortillas.

Kitchen Products Used:

• Medium stock pot
• Large baking sheet
• Parchment paper

We certainly hope you give this deliciousness a try.

If you try these fun quesadillas, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Vegan Baked Black Bean Quesadillas

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 20 Minutes
• Total Time: 35 minutes
• Yield: 4 Servings 1x
• Category: Dinner, Lunch
• Method: Oven
• Cuisine: Mexican Inspired
• Diet: Vegan

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Description

Easy, healthy, and delicious, this recipe for Vegan Baked Black Bean Quesadillas is a perfect quick meal for busy weekdays.

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Ingredients

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Quesadilla Base Ingredients:

• 1 – [ 15 oz. can ] black beans, drained and rinsed
• ¾ cup cooked brown rice (or rice of choice)
• ¼ cup low-sodium vegetable broth *

Quesadilla Spice/Herb Ingredients:

• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 ½ teaspoons smoked paprika
• ½ teaspoon chipotle powder
• 1/8 teaspoon cumin
• 1/8 teaspoon sea salt (+/-) *

Quesadilla Other Ingredients:

• 8 – [ 6 inch ] GF flour tortillas (or tortillas of choice) *

Avocado Lime Cilantro Sauce Ingredients:

• 1 avocado
• ½ cup fresh cilantro leaves (packed)
• 2 to 3 Tablespoons lime juice
• 1 teaspoon minced garlic
• ¼ teaspoon sea salt (+/-)
• 1 teaspoon pure maple syrup (+/-) (optional)

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Instructions

Instructions for Quesadilla

1. Preheat the oven to 375 F.
2. Line a large baking sheet with parchment paper, set aside.
3. Place the Quesadilla Spice/Herb Ingredients into a small bowl, mix well to combine, set aside.
4. In a medium sized stock pan, add all the Base Ingredients and the Quesadilla Spice/Herb mix. Stir well to combine. Heat over medium-low heat until heated through, approximately 3 to 5 minutes.
5. Then mash with a fork or potato masher to create a semi-paste. Cook for one minute, then remove from the stove.
6. Place a tortilla on the counter, fill half with slightly less than ¼ cup* of the bean-rice mixture, spread it out into a half moon, then fold over the other half of the tortilla. Press slightly to allow the top of the tortilla to stick to the filling, then place on the baking sheet.
7. Repeat Step 6 seven more times until all the tortillas are filled and placed on the baking sheet.
8. Bake in a preheated 375 F oven for 10 minutes. Flip, then bake for an additional 5 minutes.
9. Serve with salsa, Avocado Lime Cilantro Sauce (recipe below), or your favorite sauce.

Instructions for Avocado Lime Cilantro Sauce

1. Place all the ingredients into a food processor, process until smooth and emulsified, occasionally scraping down the sides.  Serve.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4 (2 quesadillas per serving)

*Nutrition Information INCLUDING Siete Almond Flour Tortillas: Serving Size = 2 quesadillas: 305 Calories, 11.5g Total Fat, 0mg Cholesterol, 42g Total Carbohydrates, 9.2g Dietary Fiber, 11.7g Protein.

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