Are you ready to tantalize your taste buds with a delicious twist on a classic favorite? These Vegan Quesadillas with Refried Black Beans and Roasted Vegetables are not only bursting with flavor but also incredibly easy to make! Perfect for a quick weeknight dinner or a fun weekend gathering, this recipe will have your family and friends begging for seconds. With vibrant roasted veggies, creamy refried black beans, and optional melty vegan cheese, these quesadillas are a mouthwatering delight that you won't want to miss. Dive into our simple step-by-step guide and discover how to create this scrumptious dish in just 35 minutes!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 large tortillas
- 1 can refried black beans
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- Vegan cheese (optional)
Instructions
- Begin by preheating your oven to 425°F (220°C) to prepare for roasting the vegetables.
- While the oven is heating, wash and slice the bell peppers and zucchini into thin strips. Aim for uniform sizes to ensure even cooking.
- In a large mixing bowl, combine the sliced bell peppers and zucchini with the olive oil, cumin, and chili powder. Toss well to ensure the vegetables are evenly coated with the oil and spices.
- Spread the seasoned vegetables in a single layer on a baking sheet. Place them in the preheated oven and roast for about 15 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
- While the vegetables are roasting, heat the can of refried black beans in a small saucepan over medium heat. Stir occasionally until warmed through, about 5 minutes. If desired, you can add a splash of water or vegetable broth to thin the beans for a smoother consistency.
- Once the vegetables are done roasting, remove them from the oven and set aside. Prepare your tortillas by placing them on a clean surface.
- If using vegan cheese, sprinkle a generous amount on one half of each tortilla. Top the cheese (or directly if not using cheese) with a layer of refried black beans and then add a portion of the roasted vegetables.
- Fold each tortilla in half over the filling to create a half-moon shape. Press down gently to help them hold together.
- In a large skillet, heat a small amount of olive oil over medium heat. Once the oil is hot, carefully place the folded quesadillas in the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy. You may need to cook them in batches depending on the size of your skillet.
- Once cooked, remove the quesadillas from the skillet and let them cool for a minute before slicing them into wedges.
- Serve the vegan quesadillas warm, with your choice of toppings such as salsa, guacamole, or fresh cilantro. Enjoy your delicious meal!
Tips
- Prep Ahead: To save time, you can wash and slice the vegetables in advance. Store them in an airtight container in the fridge until you're ready to roast.
- Customize Your Veggies: Feel free to experiment with other vegetables like mushrooms, spinach, or corn. The more colorful your filling, the more appealing your quesadillas will be!
- Crispier Quesadillas: For an extra crispy texture, brush a little olive oil on the outside of the tortillas before placing them in the skillet.
- Don’t Overfill: Be careful not to overstuff your quesadillas, as this can make them difficult to flip and may lead to spillage. A good rule of thumb is to use about 1/2 cup of filling per quesadilla.
- Serve with Style: Elevate your meal by serving the quesadillas with fresh salsa, creamy guacamole, or a sprinkle of fresh cilantro for added flavor and presentation.
- Make it a Meal: Pair your quesadillas with a side salad or some Mexican rice to create a complete and satisfying meal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
