Vegan Corn Quesadilla

Whip up these irresistible Vegan Corn Quesadillas for a quick and satisfying plant-based meal bursting with flavor and vibrant colors! Crafted with hearty corn tortillas, a savory blend of sautéed black beans, corn kernels, and bell peppers, and topped with gooey vegan cheese, this recipe balances wholesome ingredients with bold southwest-inspired spices like cumin and chili powder. A zesty mashed avocado with lime juice adds a refreshing creaminess, while fresh cilantro provides a bright, herbaceous finish. Perfect for lunch, dinner, or even as a party appetizer, these quesadillas are ready in just 30 minutes, making them a fantastic choice for busy weeknights. Serve them with salsa, guacamole, or your favorite vegan sour cream for an extra layer of deliciousness!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 pieces corn tortillas
• 1 cup canned corn kernels
• 1 large red bell pepper
• 1 large green bell pepper
• 1 cup black beans
• 1 large avocado
• 1 large lime
• 0.5 cup fresh cilantro
• 1 cup vegan cheese
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Drain and rinse the canned corn kernels and black beans. Set aside.

Step 2

Chop the red and green bell peppers into small cubes.

Step 3

In a mixing bowl, combine the corn kernels, black beans, bell peppers, ground cumin, chili powder, salt, and black pepper. Toss the mixture well to evenly coat the vegetables in the spices.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the vegetable and bean mixture to the skillet and sauté for 5-7 minutes, stirring occasionally, until the peppers soften and the spices become fragrant.

Step 5

While the vegetables are cooking, scoop out the avocado flesh into a small bowl and mash it with a fork. Add the juice of the lime and a pinch of salt to taste. Set aside.

Step 6

Heat a clean, large skillet or griddle over medium heat. Brush with a little olive oil.

Step 7

Place a corn tortilla on the skillet and spread a few tablespoons of the sautéed vegetable mixture onto one half of the tortilla. Sprinkle a handful of vegan cheese over the vegetables.

Step 8

Fold the tortilla in half to create a half-moon shape and press gently with a spatula.

Step 9

Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the vegan cheese has melted.

Step 10

Repeat with the remaining tortillas and vegetable mixture.

Step 11

Once all quesadillas are ready, cut each into wedges and serve with mashed avocado and a sprinkle of fresh cilantro as garnish.

Nutrition Facts

Serving size	(1573.6g)

Amount per serving	% Daily Value*
Calories	2242.1

Total Fat 93.9g	0%
Saturated Fat 22.8g	0%
Polyunsaturated Fat 6.4g
Cholesterol 0mg	0%
Sodium 3856.0mg	0%
Total Carbohydrate 319.7g	0%
Dietary Fiber 67.7g	0%
Total Sugars 25.9g
Protein 47.5g	0%

Vitamin D 0IU	0%
Calcium 404.9mg	0%
Iron 13.4mg	0%
Potassium 2797.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.5%

Protein: 8.2%

Carbs: 55.3%