Vegetarian Quesadillas filled with spicy black bean filling and mango avocado salsa! Bursting with summer flavors and gets ready in no time. Gluten-free.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Mexican

Ingredients

  • 1 tablespoon oil (plus more to cook the quesadillas)
  • 1/2 red onion (sliced)
  • 1 red pepper (sliced)
  • 2 garlic cloves (chopped)
  • 3/4 cup cooked black beans (I used canned)
  • salt (to taste)
  • black pepper (to taste)
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon cumin powder
  • 1/8 teaspoon ancho chile or to taste
  • 1.5 tablespoons chopped cilantro
  • juice of 1/2 lime

Avocado Mango salsa

  • 2 avocados (peeled)
  • 1 mango (cubed)
  • 1 garlic clove (finely chopped)
  • salt (to taste)
  • black pepper (to taste)
  • juice of 1/2 lime
  • 1 tablespoon chopped cilantro

To serve

  • salsa
  • sour cream
  • avocados
  • jalapenos

Method

Make the filling

  1. Heat a tablespoon of oil in a pan on medium heat. Once oil it hot, add the garlic and onions. Saute for a minute.
  2. Add sliced red bell pepper and cook for a minute. Then add black beans and cook for another minute. Stir in chipotle powder, cumin powder, ancho chile powder, salt and pepper. Mix till everything is well combined. Cook for additional 2-3 minutes till beans are nice and softened.
  3. Add in chopped cilantro and lime juice. Mix to combine. Set aside the filling.

Make the salsa

  1. In a bowl, scoop out the avocado flesh. Using a fork mash the avocados. Add chopped garlic, salt, pepper and mix to combine.
  2. Add in the chopped mango cubes and mix.
  3. Add cilantro, fresh lime juice and mix to combine. Set aside the salsa.

Assemble & cook the quesadillas

  1. To assemble the quesadillas. Take the corn tortilla, place around 3 tablespoons of filling on one side [Note: the tortillas I used were pretty small, you may need more filling if you use larger tortillas].
  2. Then place the avocado mango salsa on top of the filling.
  3. Finally top with cheese and fold the tortilla in half. Press gently to flatten. Repeat with the remaining tortillas.
  4. Heat a teaspoon on oil in a pan on medium heat or spray pan with a non-stick spray.
  5. Add the prepared quesadillas to the pan.
  6. Cook them, turning once, until golden on both sides, around 2-3 minutes in total. Cook all the quesadillas in a similar way.
  7. Place quesadillas on serving plate. Cut them in half using a knife or pizza cutter.
  8. Serve the avocado mango black bean quesadillas with sour cream, salsa or sliced avocados!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.