"These quesadillas pack a big punch, minus the fat of all that cheese! Serve with guacamole!" — DownHomeCitySisters.com
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1 (15 ounce) can
great Northern beans, drained and rinsed
salt to taste
cayenne pepper, or to taste
black beans, drained and rinsed
olive oil, or as needed
whole grain tortillas
These were amazing! I added some chopped yellow bell pepper and spread avocado on one of the tortillas. Hint - get the tortillas really crunchy...mmmmm for sure having these again.
WOW! I don't normally like and rarely (never) love anything with the word Vegan in it, but these were incredible. I increased the tomatoes slightly, but that's just because I have an addiction.
I'll admit I wasn't sure about a quesadilla without cheese but I so glad I tried this. The nutritional yeast adds great flavor. Served with pico de gallo. Thank you DownHomeCitySisters.
Quite tasty.. I love nutrtional yeast and i added a nice cheesy taste to this. I'll make this again
This was a delicious recipe! I followed the recipe exactly and served it with salsa and vegan sour cream. My husband who is a meat and cheese lover even raved about this recipe. We will definitely be making this again.
My family loved these :) Thanks for the recipe!
Good no guilt recipe!
I didn't have tomatoes, skipped the yeast, more than quadrupled the garlic and added a lot of cheese (no longer vegan, I know), I was really surprised at how good this was! Very simple. Very delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Black Bean Quesadillas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 52
This Mexican favorite can be made easily for a quick weeknight dinner.
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