Vegan Bean Quesadillas
These easy vegan bean quesadillas are stuffed with creamy taco-seasoned refried beans and fried to golden and crispy perfection. Ready in minutes and bursting with flavor, they are perfect for quick and simple weeknight dinners or lunches!
Instructions
- 1
In a food processor, place the pintos beans (1 can), avocado (1), chipotle (1) in adobo sauce, cumin (0.25 teaspoon), onion powder (0.25 teaspoon), garlic powder (0.25 teaspoon), chili powder (0.25 teaspoon), and vegetable broth (0.25 cup).
- 2
Pulse until the mixture is creamy. Add more [vegetable broth] by the tablespoon if needed to reach a creamy texture.
- 3
Spread the bean mixture on half of a [tortillas], fold the [tortillas], and place on a non-stick pan or a pan coated with [cooking spray].
- 4
Cook one side until lightly brown, flip and cook the other side until lightly brown.
- 5
Remove from heat, slice, and enjoy. Garnish with [minced cilantro] if desired.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
