Vegan Breakfast Quesadilla
Easy vegan breakfast quesadilla with black beans, corn, and vegan cheese. Ready in 25 minutes with simple ingredients for a delicious plant-based morning meal.
Equipment
- skillet
- cutting board
- knife
- measuring spoons
- measuring cups
- spatula
Ingredients
Main Ingredients
- 2 large flour tortillas 10-inch size
- 1/2 cup canned black beans rinsed and drained
- 1/4 cup corn kernels fresh or thawed from frozen
- 1/4 cup red bell pepper finely chopped
- 2 tbsp white onion finely chopped
- 1 tsp olive oil
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 1/2 cup vegan cheddar shreds
- 1 tbsp fresh cilantro chopped
- Salt and black pepper to taste
- Cooking spray or additional olive oil for the pan
Instructions
- In a medium skillet over medium heat, warm 1 teaspoon of olive oil. Add the chopped onion and bell pepper, sautéing for 3-4 minutes until they are softened. Stir in the black beans, corn, cumin, chili powder, and a pinch of salt and pepper, cooking for another 2 minutes until everything is warmed through. Remove the skillet from the heat.
- Lay one tortilla flat on a clean work surface. Sprinkle half of the vegan cheddar shreds evenly over one half of the tortilla, leaving a 1-inch border at the edge.
- Spoon the bean and vegetable mixture evenly over the cheese, then top with the remaining cheese and the chopped cilantro. Fold the empty half of the tortilla over the filling to create a half-moon shape, pressing down gently.
- Wipe the skillet clean and place it over medium heat. Lightly coat the surface with cooking spray or a thin layer of olive oil.
- Carefully transfer the folded quesadilla to the skillet. Cook for 3-4 minutes until the bottom is golden brown and crisp. Using a wide spatula, carefully flip the quesadilla and cook for another 3-4 minutes until the second side is golden brown and the cheese inside is visibly melted.
- Transfer the cooked quesadilla to a cutting board and let it rest for 2 minutes to set the filling. Use a sharp knife or pizza cutter to slice it into 3 wedges before serving.
Notes
Let the quesadilla rest for 2 minutes after cooking to set the filling for easier slicing.