Quick & Easy Vegan Black Bean Quesadillas with Zesty Avocado Crema (Plus a WÜSTHOF Knife Giveaway!)
Indulge in these incredibly quick, easy, and undeniably delicious Mexican Vegan Quesadillas. Featuring a rich, creamy black bean filling and topped with a vibrant avocado cilantro crema, they offer a perfect balance of creamy and crispy textures. Best of all, this satisfying weeknight meal is ready in just 15 minutes!
As the air shifts and holidays approach, my mind often turns to meals that are not only delicious but also perfect for sharing. With my wedding just around the corner – about 150 days away (can you believe it?) – and a dress fitting scheduled for next month (double whoa!), I find myself constantly thinking in terms of “for two.” While Valentine’s Day might seem far off, the spirit of thoughtful, shared meals inspires me to explore culinary delights that aren’t just about sweets. February, in particular, becomes a month to focus on savory pleasures: delightful breakfasts, hearty dinners, and maybe just one special sweet treat. This recipe for vegan quesadillas, paired with a tangy cilantro avocado crema, fits the bill perfectly. It’s an ideal appetizer for two, or even a light main meal, especially if you’re a fan of great, easy Mexican food that comes together in a flash.
A quick update on the blog front: I’ll be shifting to publishing twice a week for the next few months. With wedding planning in full swing, finding extra time has become a genuine challenge. My priority remains to ensure every post I share maintains the high quality you, my wonderful readers, expect and deserve. So, while you might see a little less frequent posting, rest assured, you’ll still get a whole lot of delicious content and engaging stories from me!
The Ultimate 15-Minute Vegan Quesadilla: Creamy, Crispy & Irresistible
Now, let’s talk about these incredible vegan quesadillas! I’ve been fully embracing my plant-based journey, and that means lots of Mexican-inspired dishes. This vegan quesadilla recipe has become a staple for my lunches because it comes together so quickly. In literally 10 to 15 minutes, you can transform simple ingredients into a gooey, creamy masterpiece on the inside, with a perfectly crisp, golden exterior, crowned with an avocado-y, fresh topping. The delicious black bean filling is quite similar to the one in my black bean salsa, which means you can even prepare it ahead of time and store it in the fridge for an even faster assembly later.
The beauty of this recipe lies in its simplicity and versatility. To build your perfect quesadilla, simply spread a layer of my unique “vegan sour cream” alternative – a delightful mix of Greek yogurt and garlic powder – onto one side of a tortilla. This adds a lovely tang and creaminess. Next, spoon on your prepared black bean and corn mixture, followed by a generous sprinkle of your favorite vegan cheese (or regular cheese if you’re not strictly vegan). Then, simply fold it in half or top it with another tortilla and pop it onto a preheated grill, a panini machine (my preferred method for ultimate crispiness), or a hot skillet. Grill until both sides are beautifully golden-brown and crisp, and the cheese is melted and bubbling. The aroma alone is enough to get your mouth watering!
The Secret Weapon: Zesty Avocado Cilantro Crema
What truly elevates these quesadillas is the luscious avocado crema. It’s incredibly simple to make: just blend creamy avocado with fresh chopped cilantro and a squeeze of bright lime juice. This creates a vibrant, cool, and zesty topping that perfectly complements the warm, savory quesadilla. Once grilled to perfection, remove your quesadilla, slice it into four equal pieces, and drizzle generously with the homemade avocado cilantro crema. The Mr. and I often share two pieces each as an appetizer – though I admit, sometimes one of his pieces mysteriously finds its way to my plate! *Oops!* Alternatively, you can enjoy the entire quesadilla as a satisfying main meal. Whichever way you choose to savor it, you’re guaranteed a totally delicious experience.
These vegan black bean quesadillas are more than just a quick meal; they’re a testament to how flavorful and exciting plant-based eating can be. The combination of the hearty black bean mixture, the tangy yogurt spread, the gooey cheese, and the fresh avocado crema creates a symphony of textures and tastes that will delight your palate. It’s proof that healthy, easy-to-make meals don’t have to compromise on indulgence.
Exciting Giveaway Alert: Win a WÜSTHOF Classic Chai Dao Knife!
Now, for the incredibly exciting part: the **GIVEAWAY!** The wonderful team at WÜSTHOF was incredibly generous not only to send me a stunning CLASSIC 7-inch Hollow Edge Chai Dao Knife but also to allow me to give one away to one lucky reader! I couldn’t think of a more perfect post for this giveaway. Why? Because a recipe like these quesadillas truly highlights the necessity of a truly excellent knife in the kitchen. Imagine effortlessly dicing all those onions, finely chopping fresh parsley and cilantro, and precisely cubing tomatoes for your filling and crema. And then, once your quesadilla is golden and crisp, using this superior knife to cut those tortillas into neat, equal servings is an absolute dream.
The WÜSTHOF CLASSIC 7-inch Hollow Edge Chai Dao is a game-changer for any kitchen. Its exceptional sharpness and ergonomic design make it incredibly easy and safe to use, handling not just vegetables for your quesadillas but virtually all other fruits and vegetables with unparalleled precision. This premium knife retails for a significant $119, making this an incredible opportunity to win a top-tier kitchen tool for free! WÜSTHOF itself describes this magnificent blade beautifully:
Inspired by the traditional Chinese cleaver, the Chai Dao’s extra wide blade and razor-sharp fine edge has a rounded tip to facilitate “rocking” motion on cutting boards. Its new hollowed-edge helps prevent sticky foods such as raw potatoes from adhering to the blade.
Having a high-quality knife like this WÜSTHOF Chai Dao transforms your cooking experience, making meal prep faster, safer, and much more enjoyable. It has quickly become one of my favorite knives to date – we truly appreciate a great knife in this household! Its versatility, balance, and incredible sharpness make it the perfect addition to any culinary collection, whether you’re a seasoned chef or a home cook. Don’t miss out on this fantastic chance to upgrade your kitchen arsenal. All the giveaway details are provided below, so be sure to enter for your chance to win!
a Rafflecopter giveaway
A huge thank you to WÜSTHOF for their incredible generosity in sending me this amazing knife and for graciously sponsoring this giveaway!
If you give these incredible Mexican Vegan Quesadillas with Avocado Crema a try, please don’t hesitate to let me know in the comment section below! You can also tag me on Instagram using the hashtag #jessicainthekitchen. For even more exclusive recipes and behind-the-scenes glimpses, make sure to follow me on Instagram AND on Snapchat: jessinkitchen. Happy cooking!
MORE QUICK & DELICIOUS VEGAN DINNER RECIPES
Easy Quinoa Stuffed Peppers (Tex Mex Style)
Sweet Potato and Black Bean Tacos
Mexican Quesadillas with Avocado Cilantro Cream Sauce + Giveaway!
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Ingredients
- 2 to 3 8-inch tortillas
- 3 tablespoons corn kernels
- 3 tablespoons diced tomatoes
- 3 tablespoons black beans, rinsed and drained
- 1 tablespoon salsa
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon cumin powder
- 1/4 teaspoon chili powder
- 1/2 cup shredded cheese, regular or vegan
- 2 tablespoons Greek yogurt, regular or vegan, mixed with 1/4 teaspoon garlic powder
Avocado Cilantro Cream Sauce:
- 1 cup ripe avocado, mashed or blended
- 1 tablespoon fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon salt
Instructions
- Preheat a lightly greased panini machine, an indoor grill, or a large non-stick pan to medium heat.
- In a medium bowl, combine the corn, diced tomatoes, black beans, chopped parsley, cumin, and chili powder. Add the salsa and mix well to combine all ingredients evenly.
- Take one of the tortillas and spread the entire Greek yogurt and garlic powder mixture over one side, reaching close to the edges. This will be the base for your filling.
- Evenly distribute the black bean mixture over the Greek yogurt layer on the tortilla. Sprinkle the shredded cheese generously on top of the black bean mixture. Finally, place another tortilla on top to complete the quesadilla.
- Carefully place the assembled quesadilla onto the preheated machine or pan. Grill until both sides are golden brown and crispy, and the cheese is thoroughly melted, which typically takes about 3 minutes per side. If using a pan and you find flipping difficult, you can slide the quesadilla onto a plate, then invert it onto another plate, and slide it back into the pan. Alternatively, use a larger tortilla and simply fold it in half after adding the filling.
- Once crispy and heated through, remove the quesadilla from the machine/pan and place it onto a cutting board. Cut it into four equal wedge pieces. Serve immediately, topped generously with the freshly made Avocado Cilantro Cream Sauce.
For the Avocado Cilantro Cream Sauce
- In a small bowl, thoroughly mix all the ingredients for the Avocado Cilantro Cream Sauce until smooth and well combined. Taste and adjust seasoning if needed.
Notes
HOW TO STORE
You can store any leftover quesadillas in an airtight container or wrapped tightly in aluminum foil in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 5-7 minutes, preferably still wrapped in foil to prevent drying out. This method helps maintain their crispiness. Alternatively, a toaster oven or even a dry skillet can be used for reheating to restore some crispness.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.