Vegan Black Bean Quesadilla

What is a quesadilla with out cheese, you may ask?? It’s damn delicious, is what it is.

I’d be lying if I told you I was meaning to make these vegan, but pregnancy brain is a funny thing & makes you forget important ingredients like cheese on your quesadilla. I have made these now multiple times, with and with out cheese. Honestly, I don’t notice a difference. So sprinkle some cheese on if you’d like or just omit it all together.

I’d like to chat about vegan recipes for a second. Last year I gave up meat for lent so I searched for a ton of vegan recipes they were all so complicated! I had a hard time finding quick easy recipes. Maybe those easy ones are supposed to be common sense, but transitioning from a meat eater to no meat for 40 days I did not know where to start. Well, this one comes together in less than 15 minutes and is only 4 ingredients. Y’all it doesn’t get any easier than that, so add it into your meatless Monday rotation and you will not be disappointed!

I served with a side of yellow rice, pico de gallo, and sour cream (not vegan - oops).

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Vegan Black Bean Quesadilla

Quick & Easy Vegan Meal, add it to your meatless Monday rotation and you will not be disappointed

Makes: 3 servings if using large burrito tortilla

Name of image (title of post is fine)

Prep time: 2

Cook time: 15

Ingredients:
  • 1 cup of frozen white corn
  • 1 can of black beans, drained and rinsed
  • 1/2 cup of spicy salsa (or your favorite)
  • 3 large burrito flour tortilla

Instructions:
  1. In a sauce pan over medium-high heat spray with non-stick, until heat corn, beans, and salsa until warm.
  2. Mash the mixture with a fork or potato masher. You will not be able to completely mash because corn does not mash.
  3. Spread 1/3 of the bean mixture on one half of a tortilla. Fold the other side over top.
  4. Cook quesadilla over medium high heat until tortilla starts to brown. Flip and cook the other side.
Raye Spittle