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Black Bean Quesadillas Recipe

Black Bean Quesadillas Recipe
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★★★★★

5.1 from 21 reviews

A delicious and nutritious vegan Black Bean Quesadillas recipe featuring a creamy homemade Cashew Queso Dip, packed with colorful vegetables and warm spices. Perfect for a quick weeknight dinner or a satisfying snack, this dish combines whole grain tortillas, seasoned black beans, corn, and spinach for a flavorful, wholesome meal.

Ingredients

Scale

Cashew Queso Dip

  • ⅓ cup (43 g) cashews
  • 2 tbsp (30 g) chipotle in adobo sauce
  • ¼ cup (30 g) nutritional yeast
  • ⅔ cup (150 ml) soy milk

Main Ingredients

  • 1 tsp (5 ml) olive oil (or water fry with 1 tbsp water)
  • 1.5 cup (250 g) cooked black beans (1 can rinsed and drained)
  • ½ cup (80 g) frozen corn
  • 1 red bell pepper, deseeded and diced
  • 1 red onion, finely diced
  • 2 cups (60 g) baby spinach
  • 4 large whole grain tortillas

Spices

  • 1 tsp (2 g) ground cumin
  • ½ tsp (1 g) sweet paprika
  • ½ tsp (1 g) ground coriander
  • ½ tsp (1 g) dried oregano
  • 1 pinch sea salt flakes

Instructions

  1. Prepare Cashew Queso Dip: Soak the cashews in boiling water for 30 minutes to soften them. Drain thoroughly, then add to a small blender along with the chipotle in adobo sauce, nutritional yeast, and soy milk. Blend until completely smooth to create a creamy cashew queso dip.
  2. Sauté Vegetables: Heat the olive oil in a pan over medium heat. Add the finely diced onion and cook for 3 to 5 minutes until soft and translucent.
  3. Add Bell Pepper and Spices: Stir in the diced red bell pepper and cook for 2 minutes. Then add the ground cumin, sweet paprika, ground coriander, dried oregano, and sea salt flakes. Stir well to coat the vegetables with the spices.
  4. Mix Black Beans and Corn: Add the rinsed and drained black beans along with the frozen corn to the pan. Stir everything together and cook for another 2 to 3 minutes until warmed through.
  5. Assemble Quesadillas: Spread a generous layer of the cashew queso dip on half of each tortilla. Top with a portion of the black bean mixture and add some fresh baby spinach. Fold the tortillas in half over the filling.
  6. Cook Quesadillas: Heat a clean pan on medium to low heat. Optionally brush lightly with olive oil. Place the folded quesadilla in the pan and cook for 2 to 3 minutes until the tortilla is golden and crisp. Carefully flip and cook the other side for another 2 to 3 minutes.
  7. Serve: Repeat with remaining tortillas and filling. Serve warm with your favorite toppings such as salsa, guacamole, or fresh lime wedges.

Notes

  • Use whole grain tortillas for added fiber and nutrition.
  • If you prefer oil-free cooking, water-frying with a tablespoon of water works well.
  • Cashews need to be soaked to blend smoothly; soaking longer can yield an even creamier dip.
  • For a spicier dip, add more chipotle in adobo sauce to taste.
  • Leftover filling can be stored in the refrigerator for up to 3 days and used as a taco or burrito filling.
  • Serve with fresh salsa, guacamole, or a squeeze of lime for extra flavor.

Nutrition

Keywords: black bean quesadillas, vegan quesadillas, cashew queso, healthy Mexican recipes, plant-based dinner, whole grain tortillas

Find it online: https://www.sanacooks.com/black-bean-quesadillas-recipe/