Jump to Recipe Print Recipe These One-Pan Black Bean Quesadillas are super easy and simple to make in addition to being vegan and gluten free! Using only one pan so you won’t have a ton of dishes to do after making this either! Black bean quesadillas is the perfect dish for warmer weather since it doesn’t take long at all to cook but it is more than perfect for any time of the year. This is a great meal for busy family weeknights or to meal prep for the week ahead on weekends.With the aromatic blend of spices, these delicious vegan quesadillas are sure to please the entire family.This dish pairs amazingly well with my One Bowl 3 Bean Salad.

Jump to:Ingredients Instructions Substitutions Variations Equipment Leftovers FAQ’s Recipe Ingredients Olive Oil- I use olive oil to keep the onions, garlic, mushrooms and the spices from sticking to the pan.Veggies- I use a red or white onion, mushrooms, and garlic cloves.Any variation of mushrooms can be used but I use chestnut.

Dry spices- I like to use a nice aromatic blend of paprika, coriander, dried oregano, ground cumin, and chili flakes to give the dish a unique flavour.Canned goods- I use black beans, sweetcorn and tomato puree to give this dish a sauce consistency.Lime Juice- I like to use lime juice to bring out the underlying flavours of many different dishes.Wraps- I like to use my homemade gluten-free tortillas but any kind will do.

Grated cheese- I prefer to use vegan, but any type you prefer will be grea

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