These Loaded Avocado + Veggie Quesadillas are crispy, easy to make, and are filled with black beans, sautéed onions, tomatoes, jalapeños, corn, cheese, and avocados. This recipe is the perfect vegetarian meal! Vegan option available as well.
It’s March and I’m dying for Spring to begin. How about you? Unfortunately, we’re still getting snow here in NYC (from the Nor’easter) and the cold has not let up at all. Such a bummer, right? I know.
Anyway, I recently made these loaded veggie quesadillas and oh my! They were so delicious! Usually, I enjoy a nice chicken quesadilla, however, I wanted to make something quick, fun, and meatless, since I like to give meat a break ever so often. So, why not a veggie version, right? The great thing about this recipe is that you can substitute each veggie with your favorite veggie if you aren’t a fan of a particular type. Also, you can always make the vegan option of these quesadillas by opting out of the cheese and sour cream, which I know tastes just as great as this vegetarian version!
You should also check out one of my latest recipes, Spicy BBQ Chickpea Lettuce Wraps, which also has as a vegan option available and it’s so amazing!
Looking for a vegan dessert for after dinner? Check out these recipes:
Loaded Avocado + Veggie Quesadillas
- 1 (15 oz.) can black beans, drained + rinsed
- 1/2 red onion, sliced
- 1/4 cup frozen corn
- 1 jalapeno, diced
- 1 tomato, sliced
- 1 cup shredded cheese (You can use your personal favorite!)
- 1 Tbsp olive oil
- 1 Tbsp dried parsley
- 2 Tbsps minced cilantro
- 1 tsp sea salt + black pepper
- 2 avocados, peeled + pitted + mashed
- 1 Tbsp lemon juice
- 4 medium soft flour tortillas
- sour cream, dipping (optional)
In a medium skillet, add the olive oil and turn on medium-high heat. Sauté red onions and jalapeños for 2-3 minutes or until slightly tender. Then add the black beans, tomatoes, corn, dried parsley, and salt + pepper. Cook for 10 minutes (reducing the heat to low so that they simmer), stirring frequently.
Once cooked, remove from heat and transfer mixture into a small bowl and set aside.
In a small bowl, lightly mash the avocados with a fork and stir in the cilantro and lemon juice. Season with salt + black pepper to taste.
Spread a Tbsp of the mashed avocado onto half of a tortilla. Next, top it with the black bean mixture and 1/4 cup of shredded cheese. Now, fold the tortilla closed (in half) over the veggies and lightly press down to ensure it stays closed. **Repeat until all tortillas are filled and all ingredients are used.**
Cook tortillas in a large skillet on medium-high heat for about 2-3 minutes per side OR until each side is crispy (plus, golden brown) and cheese has fully melted. Serve with sour cream, if desired.
Loaded Avocado + Veggie Quesadillas.