Vegan Quesadillas

Ingredients

• ½ mediumonion (white, yellow or brown), chopped
• ½ teaspooncrushed garlic
• 1 tablespoonolive oil
• ¼ teaspooncayenne pepper
• ½ teaspoonground cumin
• 425 gtin black beans, drained (15 oz)
• 425 gtin sweetcorn, drained (15 oz)
• to tastesea salt and black pepper
• 2 mediumavocados
• ½ smallfresh lime, juiced
• to tastesea salt and black pepper
• 300 ml (1¼ cups)grated vegan cheese
• 8wheat or corn tortillas

Instructions

1. 1

   Cook the filling

   Add the chopped onion and crushed garlic to a frying pan with the olive oil. Stir in the cayenne and cumin, then sauté until the onion softens. Add the drained black beans and sweetcorn and sauté until warmed through and combined with the spices. Season with sea salt and black pepper to taste, then set aside.

2. 2

   Make guacamole

   Mash the avocados, squeeze in the lime juice and season with sea salt and black pepper to taste. Set aside.

3. 3

   Grate the cheese

   Grate the vegan cheese and set it aside.

4. 4

   Fill the tortillas

   Heat a dry frying pan, with no oil, and place one tortilla in it. Toast until very lightly browned on one side, then flip it. Spoon some bean and sweetcorn mixture onto one half, add guacamole and top with vegan cheese. Fold the tortilla over and press it with a spatula so the top holds in place. Cook for a couple of minutes, flip, then cook the other side for a couple of minutes until both sides are browned and toasted.

5. 5

   Repeat with tortillas

   Remove the quesadilla from the pan and repeat with the remaining tortillas until all 8 are filled and cooked.

6. 6

   Cut and serve

   Cut each quesadilla in half, or into quarters if preferred, and serve.

What are vegan quesadillas?

Quesadillas are Mexican-style folded tortillas cooked with a filling, commonly including cheese. This vegan version pairs black beans and sweetcorn with guacamole and plant-based cheese for a substantial, meat-free meal.

The layers make the filling work: beans bring a savoury, hearty base, sweetcorn adds sweetness, and lime-seasoned avocado gives a creamy contrast to the toasted tortilla.

Nutrition and macros by portion

The nutrition label shows one serving as written: 492 calories, 7g protein, 81g carbs, 15g fat.

The tortillas and sweetcorn provide much of the carbohydrates, while olive oil, avocado and vegan cheese contribute most of the fat. Black beans and vegan cheese add protein, though the recipe's protein per serving is modest. Add a generous serving of salad or other vegetables alongside for a more balanced plate.

Build flavour in the filling

Aromatics first: sauté the onion and garlic in olive oil with the cayenne and cumin until the onion has softened. This gives the spices a chance to mingle with the oil before the beans and sweetcorn go in.

Warm, don’t overcook: the tinned beans and sweetcorn only need sautéing until heated through and mixed with the spices. Season the mixture before setting it aside so it is ready to portion into the tortillas.

Keep the guacamole fresh

Ripe avocados: mash them until they reach the texture you like, from slightly chunky to smooth. Lime juice adds a bright note alongside the rich avocado.

Seasoning: add salt and pepper to taste, then keep the guacamole aside until you fill the tortillas. Avoid piling in too much, which can make the folded quesadilla harder to close.

Toast in a dry pan

Start dry: the tortilla goes into a heated pan without oil. A light toast on the first side gives it enough structure to hold the filling after you flip it.

Steady heat: cook until both sides are nicely browned and toasted, allowing a couple of minutes per side as directed. If the outside colours too quickly, lower the heat so the tortilla has time to warm through.

Get the filling and cheese right

One half: add the bean and sweetcorn mixture to one side of the tortilla, then layer on some guacamole and vegan cheese. Keeping the filling to one half makes the tortilla easier to fold.

Press gently: fold the tortilla over and pat it with a spatula so the top sticks. The vegan cheese is inside the quesadilla, where it can soften as the tortilla cooks.

Serve and share

Cutting: halve each quesadilla for a generous piece or cut it into quarters for smaller portions. Serve once toasted so the outside stays crisp.

On the side: a simple green salad or extra sweetcorn can round out the meal. Keep any additional guacamole separate so it can be served alongside.

Recipe notes & tips

• Drain the beans and sweetcorn well so the filling does not make the tortillas soggy.
• Prepare the bean mixture and guacamole before heating the tortillas so filling each one is straightforward.
• Use a dry frying pan as directed; extra oil is not needed for toasting.
• Keep the filling to one half of each tortilla to make folding easier.
• Press the folded tortilla gently with a spatula to help it stay closed.
• Cook the quesadillas in batches if needed, repeating the same process for all 8 tortillas.

Variations

• More heat: increase the cayenne to taste in the bean and sweetcorn mixture.
• Milder filling: reduce or omit the cayenne pepper.
• Extra lime: serve with additional lime wedges for squeezing at the table.
• Different tortillas: use either wheat or corn tortillas, as in the recipe.
• Chunky guacamole: mash the avocado less for a more textured filling.

Common mistakes to avoid

• Wet filling: drain the beans and sweetcorn thoroughly before adding them to the pan.
• Overfilled tortillas: use a modest amount of filling on one half so the tortilla can fold closed.
• Guacamole spilling out: keep it within the filled half and avoid adding too much.
• Burnt tortillas: use steady heat and turn them when the first side is only lightly browned.
• Loose fold: pat the folded tortilla gently with a spatula before cooking the other side.

How to store

Refrigerate leftover cooked quesadillas in an airtight container and eat within 2 days. Reheat in a dry frying pan until hot and crisp again; the avocado filling may darken in storage.

Frequently asked questions