Yet another easy-to-make quesadilla recipe that carries its weight
This is now the third quesadilla recipe I own, but let’s face it: it’s the season for lighter food and Mexican food really does the trick. Quesadillas are also one of the easiest things to make.
I added this to my roster in 2024 so I can’t recall where the recipe came from, but if you search “black bean shiitake avocado quesadillas” there are a lot of versions of this. When I made this last year, it was my first time making anything with shiitake mushrooms. Man, they’re good, but I didn’t feel this recipe highlighted them all that well. The black bean filling is really hearty.
When I made this again earlier this week without the mushrooms, it didn’t look like I used that much filling. I added one more scoop of beans just in case, but believe me—BEANS PACK A PUNCH! It’s so filling, you won’t even need dessert. 😉
Ingredients
For the bean filling:
2 x 400ml cans of black beans (with the liquid)
2 shallots, finely shopped (you could also use a small red onion)
3 garlic cloves, finely chopped
10 sundried tomato pieces, chopped
1 1/2 tsp cumin powder
1 1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp dried chili flakes
1/2 tsp salt
For the guacamole:
1 1/2 avocado, cut in cubes
Juice of 1 lime
handful of chopped cilantro
1/2 tsp black pepper
12 large tortillas
Optional ingredients:
- 4-5 handfuls of shiitake mushrooms, sliced
- Vegan cheez of your choice (I prefer Violife’s Just Like Cheddar Shreds or Daiya’s Cheddar Shreds)
- Salsa
Prepare all the ingredients. Throw all the black bean filling ingredients in a small pot or pan on medium heat and simmer. The sauce will reduce and reach a creamy consistency in 10–15 minutes.
For the guacamole, place all the ingredients in a medium-sized bowl and mash with a fork.
If you are using shiitake mushrooms, heat a non-stick grill pan on high. Salt the mushrooms to taste and add to the pan. Tumble for a few minutes until they look and smell toasty.
Spread some of the guacamole on a tortilla. Add the mushrooms if you’re using them and pour over a few (3 to 4) spoonfuls of the black bean filling. Add cheez if you are using it. Place another tortilla on top. Toast on medium-high for 1 to 2 minutes on each side. Makes 6 quesadillas.
Tips:
There are so many ways to adjust this recipe. As mentioned, the recipe initially called for shiitake mushrooms, but I say they’re optional as the black beans more than fill you up. Trust me—it may not look that filling inside, but all the ingredients add up.
- Don’t like spice? Reduce or eliminate the cayenne pepper and/or chili flakes.
- Don’t want to make guacamole from scratch? You can use store bought. If you’re not making as many servings, you can use a bit of avocado, lime, and chopped cilantro for the amount you need, or eliminate guac altogether.
- Too much tortilla for you? Just use one, and fold it in half.
- I like to cut the tortilla in 4 pieces and put salsa over it, but do what you wish!
If you like this recipe, you might like my other vegan quesadilla recipes:
