Vegetarian & Vegan Avocado Black Bean Quesadillas
  • 5 MIN PREP
  • 20 MIN TOTAL

vegan avocado black bean quesadillas

This avocado and black bean quesadilla recipe is an easy vegan and gluten-free lunch or dinner that comes together in minutes. It’s perfect for when you’re in a pinch for time or don’t know what to make.


  • 2 teaspoons olive oil, divided
  • 1 bell pepper, sliced in strips
  • ½ red onion, thinly sliced
  • 1 (15 ounce) can black beans, rinsed and drained
  • ½ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon cumin
  • ¼ teaspoon onion powder
  • 2 avocados
  • Juice from 1 lime
  • Salt and pepper
  • 6 Mikey’s Gluten-Free Cassava Tortillas
  • Hot sauce for serving (optional)


  1. In a large skillet, heat 1 teaspoon of olive oil over medium heat. When oil is hot, add pepper and red onion. Sauté 2-3 minutes.
  2. Add the black beans and chili powder, paprika, cumin and onion powder. Cook 1-2 minutes longer. Transfer everything to a heat-proof bowl.
  3. In a separate small bowl, smash avocado with a fork. Mix in lime juice, salt and pepper.
  4. Rinse pan and return to medium heat. Add remaining olive oil.
  5. Spread ¼ of the mashed avocado on half of a tortilla. Top with ¼ of the bean and veggie mixture. Fold the tortilla over to close the quesadilla. Repeat until all tortillas are filled.
  6. Cook for 2-3 minutes per side until outside is crispy.
  7. Serve with your favorite hot sauce and enjoy!


  • Calories

  • Carbs

    62 G
  • Sugar

    3 G
  • Fat

    11 G
  • Sat Fat

    2 G
  • Protein

    17 G