Black Bean Quesadillas


One of my goals over the last few months has been to eat a more plant-based diet. I am by no means eliminating meat from my diet, but after learning about the impact the meat industry has on the environment, I have been trying to include more veggie meals in my diet and I am loving it! I have always been a big fan of veggies anyway so it wasn’t really a big change for me. Mexican food is a cuisine that I think really lends itself well to vegetarian and vegan recipes, all the beans used in Mexican cooking are an amazing source of veggie protein. So today I would like to share this recipe for black bean quesadillas with you all. These quesadillas are packed with veggies and are served with a delicious avocado dipping sauce.

Black Bean Quesadillas

Time: 20 minutes

Serves: 2


1 400g tin black beans, drained and rinsed

4 medium size whole wheat or seeded tortillas

2 red peppers, diced

1 onion, diced

1 tin sweetcorn, drained

100g cheddar cheese, grated

Large handful of spinach

Small bunch of coriander

1/2 tsp paprika

1/2 tsp chili powder

1/2 avocado

75 ml sour cream

Note: To make these vegan, simply use vegan cheese or no cheese inside the quesadillas. For the dipping sauce, you can either just serve up some mashed avocado with some lime juice and have guacamole, or you can try mixing the avocado with a plain vegan yoghurt.


  1. Heat a little olive oil in a saucepan over medium heat and sauté the onion and pepper for 5 minutes until softened.

  2. Meanwhile, roughly chop the coriander, including the stalks. Keep the stalks and leaves separate.

  3. Add the coriander stalks, black beans sweetcorn, spices and spinach to the pan. Cook for 3 minutes further and season with salt and pepper.

  4. Remove the filling from the heat and pour in to a bowl. It can be kept in the fridge if you want to make the quesadillas later and have the filling prepped.

  5. Clean the frying pan and return to the hob over medium heat. If you have two large pans, you can do two at the same time, if not, just do one after the other.

  6. Place one tortilla in the pan. Add half of the filling and half of the grated cheese. Place the other tortilla on top.

  7. Cook for around 3 minutes on each side, waiting for the tortilla on the bottom to crisp up and turn lightly golden before flipping. Flipping can be tricky, but use a large spatula and move quickly!

  8. Meanwhile, mash the avocado in a bowl and mix with the sour cream. This is your dipping sauce.

  9. Once cooked, chop in to eighths or quarters on a chopping board and serve with the dip and a sprinkle of coriander.