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Crunchy Vegetarian Bean Quesadilla: A Quick and Easy Power-Packed Meal
This recipe is good for those following an all-vegetarian diet, and it can accommodate a vegan diet by substituting the cheese with a vegan supplement. It’s a great choice for all Mexican food lovers out there!
Crafting the Perfect Crunchy Vegetarian Bean Quesadilla
Hi there! So glad you dropped by. About a year ago, I created this recipe for our Crunch Vegetarian Bean Quesadilla while raiding my fridge trying to find something I could whip together for a hearty, savory meal. I craved the goodness of a taco– crisp taste, crunch, and fresh ingredients.
I usually grab a tortilla from the pantry, throw on some beans or leftover protein from the fridge, and top it off with salsa, cheese, and avocado. However, I felt it needed a little extra- some crunch and cheesy gooeyness that a quesadilla gives you. I also wanted a meal that would energize me throughout the day, offering a power-packed combination carbohydrates, protein, and healthy fats.
Customization at its Best for Your Crunchy Vegetarian Bean Quesadilla
What makes this recipe fantastic is its flexibility. Feel free to tailor it to your liking. The bean, onion, and tomato mixture often leaves leftovers, perfect for a simple snack with tortilla chips.
With this recipe you can kinda wing it, and use it as inspiration for the meal you’re craving OR follow my step-by-step instructions below. Either way, you can’t really go wrong with this amazing blend of ingredients and flavors. For example, if you REALLY like guacamole (like me!) go ahead and add more avocados! The quantities listed are just a guide. Its your call. Whether it’s extra guacamole and sour cream, or less of a certain ingredient, it’s all about personalizing what you like most in your tacos or burritos! I always like extra guacamole and sour cream. Again, its all based on personal preference! Get creative!
Note: Dietary Needs and Allergies
This Crunchy Vegetarian Bean Quesadilla recipe fits a vegetarian diet and excludes nuts, fish, shellfish, tree nuts, peanuts, sesame, soybeans. However, it may contain wheat and milk. Please adjust this recipe to fit your dietary needs and avoid any ingredients to which you may be allergic.
Guac'N'Roll Vegetarian Crunchy Bean Quesadilla
Equipment
- Oven
- Non-stick pan and cover (to make it into a crunchy quesadilla!)
- Sheet pan
- Tin foil (to cover sheet pan)
- Silicone oil brush (for olive oil & tortillas to give it that golden brown look)
- Large bowl (for beans, tomato, and onion mix)
- Smaller bowl (for mashed avocado)
- Small container/bowl for olive oil
Materials
- 1 Can of beans
- 1 Tomato (diced)
- 1/4 Onion (diced)
- 1 Avocado (mashed)
- 1/2 Lemon (cut into small slices for garnish)
- 2 Handfuls per tortilla Shredded Cheddar Cheese (or any cheese you prefer... can also be vegan cheese) Primarily based on personal preference
- 1 Tbsp Olive oil This is used to put on tortillas before the tortillas are put in oven
- Salt & Pepper Based on personal preference: As desired in bean, onion, and tomato mix
- Cholula Hot Sauce To taste~ drizzle over finished product (if you like a little kick!)
- 3 Large tortillas Keep in mind that you can make as many as you please, I put three to make best use of the bean, tomato, and onion mix... recipe can be altered
Instructions
- Pour can of beans into large bowl
- Dice whole tomato and quarter of an onion
- Combine the tomato and onion with the beans in large bowl
- Add a quarter of the half lemon (juiced) into the bowl
- Add salt and pepper into bowl to taste (personal preference); then mix
- Cut the avocado & remove seed~ TIP: I like to peel my avocados... as it helps keep many of the beneficial nutrients
- After peeling or scooping; mash the avocado in small bowl (since all the other ingredients add a good blend of flavors; plain mashed avocado will suffice unless you'd like to add some extra salt/pepper or lemon juice)
- Set aside and preheat oven to 350℉
- Once preheating, make sure you have your sheet pan with tin foil over it
- Place the tortillas onto the sheet pan once ready; with this put olive oil in small bowl or container and use silicone brush to brush over both sides of the tortilla (I also like to garnish the oiled tortillas with some sort of seasoning; I use oregano)
- With that, pop the tortillas in the oven for about 3 minutes; then take them out and flip them and put them in for another 2 minutes or so
- Then to add that extra crunch, but the oven on broil for about 1:30 minutes (but no longer!)
- They should come out looking crunchy and toasty~ make sure to turn off the oven
- Place 2 handfuls of cheese or whatever desired amount you would like upon each tortilla
- Place 2-3 large spoonfuls of bean mixture to each tortilla
- Then set aside; prepare greased pan and cover and place one soon to be delicious quesadilla/taco inside. Cook on low heat for around 5 minutes till you can see the cheese has melted. Once cheese has melted and you've achieved that gooey look, remove from heat and put on plate.
- Then voilá! All you need are the finishing touches of lemon juice and my personal favorite, Cholula hot sauce!
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Hello! My name is Marisa. I'm Pat's niece and Lily's cousin, and guess what? I'm also a big foodie! I live abroad in Asia with my family and am currently navigating high school life in Seoul. Living in different corners of the world with my family over the years has its perks, especially when it comes to tasting all the amazing flavors from around the globe. As a fellow foodie, I like when people can enjoy food as comfortably and joyfully as me. There's an indescribable happiness I get when I travel and explore the world's wonderful delicacies with family and friends.
I've also witnessed the challenges of food allergies, affecting those closest to me like Lily and one of my best friends in Paris. Witnessing the accidental consumption of allergic foods, especially in foreign countries, has been eye-opening. So, here I am, super excited to share my adventures and food insights from my travels. My mission? Offer recommendations for fantastic places to eat and share recipes for those with food restrictions, allergies, or specific diets. Since I'm so lucky to live in international locations, I want to share information that allows you to travel fearlessly to destinations I've enjoyed. Thanks for reading and happy travels!
