This is a no muss no fuss recipe thats easy to put together without sacrificing on the deliciousness scale.
4 large flour tortillas
1 large can (29 oz) black beans, drain and run under cold water
1 red onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 tsp cumin powder
3 cloves garlic, finely chopped
2 tbsp picked jalapeños ( I used the kind from a jar with brine, you can substitute with fresh chillies, but make sure you add an extra 1 tsp of lime juice to add the sour balance)
2 cups shredded plant-based cheese (I used a mix of plant-based cheddar and mozzarella)
2 tsp kosher salt
1 tbsp lime juice
2 tbsp fresh cilantro, finely chopped
1 tbsp vegan butter
1 avocado, peeled, and diced
a few dollops of vegan sour cream
Heat 1 tbsp vegan butter in a skillet over medium heat. Once the butter has melted, add garlic, cumin powder and saute for 30 seconds. Then add onions and jalapeños. Stir frequently and cook until the onions start browning, around 4-5 minutes. Add the peppers, sprinkle salt, and cook uncovered for around 8-10 minutes on medium heat.
In the meanwhile drain the canned beans, wash thoroughly and set aside 1/2 cup of whole beans. Roughly mash the remaining beans using your hands to a rustic consistency. Once the peppers are fork tender add the mashed beans and the reserved whole beans. Stir together, and let cook until the flavors meld together for another 5 minutes. Sprinkle the cilantro and lime juice and turn off the heat.
Heat a flat skillet over low heat and place a tortilla on it. Warm it up for a seconds and flip it. Add a healthy ladle full of the black bean filling on one side of the tortilla. Sprinkle shredded cheese over the mixture, fold the tortilla into half and gently flip over. Toast over the other side, while gently flattering it. Cook for a minute just until the cheese starts melting. Make the rest of the tortillas into quesadillas. Cut into three wedges and serve with diced avocados, and sour cream on top.