These One-Pan Black Bean Quesadillas are super easy and simple to make in addition to being vegan and gluten free! Using only one pan so you won’t have a ton of dishes to do after making this either!
Black bean quesadillas is the perfect dish for warmer weather since it doesn’t take long at all to cook but it is more than perfect for any time of the year. This is a great meal for busy family weeknights or to meal prep for the week ahead on weekends. With the aromatic blend of spices, these delicious vegan quesadillas are sure to please the entire family.
This dish pairs amazingly well with my One Bowl 3 Bean Salad.
Ingredients
- Olive Oil- I use olive oil to keep the onions, garlic, mushrooms and the spices from sticking to the pan.
- Veggies- I use a red or white onion, mushrooms, and garlic cloves. Any variation of mushrooms can be used but I use chestnut.
- Dry spices- I like to use a nice aromatic blend of paprika, coriander, dried oregano, ground cumin, and chili flakes to give the dish a unique flavour.
- Canned goods- I use black beans, sweetcorn and tomato puree to give this dish a sauce consistency.
- Lime Juice- I like to use lime juice to bring out the underlying flavours of many different dishes.
- Wraps- I like to use my homemade gluten-free tortillas but any kind will do.
- Grated cheese- I prefer to use vegan, but any type you prefer will be great with this dish.
See full quantity amounts for black bean quesadillas on the recipe card at the bottom of this page.
Instructions
Firstly, dice the onion, garlic and slice the mushrooms and pepper
Heat a large non stick frying pan with olive oil, adding in the onion, garlic, mushrooms, pepper, spices, pinch salt and fry for 5 minutes
Next add in the drained black beans, sweetcorn, tomato puree, lime juice, stir and fry for a further 5 minutes
Place your wrap into the pan, spoon in some of the black bean mix onto one half of the wrap
Place your wrap into the pan, spoon in some of the black bean mix onto one half of the wrap.
Add the grated cheese all over and fry open for a minute (so the cheese melts a little) then fold the cheese side onto the black bean side and fry again for a minute before removing from the pan and slicing to serve
Hint: If you don’t feel like doing huge pan dishes, scoop the mixture into a bowl before placing your quesadilla in the pan and then you will only have to do the dishes for one pan. Be sure to not overstuff the tortilla or the mixture will be running out of the sides.
Substitutions
- Black beans: You can try to substitute the black beans with lentils or even crumbled tofu.
- Tortillas wraps: I like to use gluten free wraps but any ones will be more than enough depending on the dietary needs.
Variations
There are so many different ways to change how quesadillas are made, a few options to change up this dish a little bit are:
- Spicy – add extra chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
- Deluxe – add guacamole, crispy onions or gherkins
- Kid friendly – add crushed potato chips
Equipment
I use the Always Pan which is a brilliant non-stick frying pan use code HEALTHYLIVINGJAMES for 10% off!
Leftovers
The leftover mix can be stored in the fridge for a couple days or even freeze it for another day. When frozen this can be kept for at least 3 months, then you just need to reheat the mix and heat the tortillas.
FAQ’s
No, this is a very mild dish but you can add more chili flakes while cooking to kick up the heat.
The mix makes 4-5 tortillas.
Yes, simply allow the bean mix to cool before freezing.
Are you ready to try this delicious recipe?! I am so excited to hear what you think.
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Recipe
One-Pan Black Bean Quesadillas
Equipment
- 1 large non stick frying pan (I use an Always Pan)
Ingredients
- 1 tbsp olive oil
- ½ red or white onion diced
- 1 garlic clove diced
- 2 medium mushrooms (I use chestnut)
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp dried oregano
- ½ tsp ground cumin
- pinch chilli flakes
- 1 can black beans drained
- 1 can sweetcorn drained
- 4 tbsp tomato puree
- ½ juice lime
- 4 wraps (I used gluten-free)
- 150 g grated cheese (I used vegan)
Instructions
- Firstly, dice the onion, garlic and slice the mushrooms and pepper
- Heat a large non stick frying pan with olive oil, adding in the onion, garlic, mushrooms, pepper, spices, pinch salt and fry for 5 minutes
- Next add in the drained black beans, sweetcorn, tomato puree, lime juice, stir and fry for a further 5 minutes
- Remove the black bean mix from the pan into a bowl
- Place your wrap into the pan, spoon in some of the black bean mix onto one half of the wrap
- Add the grated cheese all over and fry open for a minute (so the cheese melts a little) then fold the cheese side onto the black bean side and fry again for a minute before removing from the pan and slicing to serve
Notes
FAQ’s
- What shall I do with leftovers? So this black bean mix makes 4-5 quesadillas so you can either store the leftover mix in the fridge for a couple days or even freeze it for another day
- Is it spicy? No, it’s mild but if you like it hot you can double the spice
- What can I swap the black beans for? Try it with lentils or even crumbled tofu
