vegan black bean salsa quesadilla

Vegan Black Bean Salsa QuesaDilla

So good, I don’t miss the cheese at all.

This vegan black bean salsa quesadilla is one of my favorite lunches at the moment. This filling combination is so tasty and the texture is on point, my husband even asked if there was melted cheese in there.

vegan black bean salsa quesadilla

Vegan Black Bean Salsa Quesadilla

Prep Time15 mins
Cook Time10 mins
Course: Appetizer, Main Course, Side Dish
Servings: 2 servings



  • 1 tbsp olive oil
  • 230 g cooked black beans
  • 2 tbsp taco seasoning
  • ¼ cup salsa
  • ¼ cup green onion

Chipotle cashew crema

  • cup unsalted cashews
  • 2 cloves garlic
  • 1 tbsp chili powder
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ tsp salt
  • 1 lime – juiced
  • 1 chipotle pepper
  • ½ cup unsweetened plant based milk
  • 1 tbsp olive oil


  • 1 avocados
  • 2 tortillas
  • 1 tbsp olive oil


  • To make the bean mixture, add the olive oil, beans and taco seasoning to a pot over medium heat. Mix everything together and cook for a few minutes. Add the remaining ingredients and combine well. Cook for 5-10 minutes – until the salsa has thickened a bit.
  • Make the chipotle cashew crema by blending everything together.
  • Assemble the quesadillas by mashing avocado onto each tortilla. Take a big scoop of the black bean mixture onto half of the tortilla. Add about 2 tbsp of the chipotle crema on top of the bean mixture. Fold the tortilla in half.
  • Heat 1 tbsp olive oil in a pan over medium heat and put the quesadillas in once the oil is hot. Flip after a few minutes, or once the tortillas are golden/brown. Remove from heat and enjoy!

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