Vegan Black Bean + Kale Quesadilla
Prep time
Cook time
Total time
This simple, quick and healthy quesadilla will fill your belly without leaving you feeling heavy! Its creamy, crunchy, savory + the perfect plant based version of this Mexican dish.
Recipe type: Main Entree
Cuisine: Vegan, Gluten free, Mexican
Serves: Makes 4 small quesadillas. Serves 2.
  • 1 cup black beans
  • ¼ tsp cumin
  • ¼ tsp coriander
  • ¼ tsp salt
  • 1 cup chopped kale
  • ½ cup cashew sauce
  • 8 corn tortillas
  • ½ tsp olive or coconut oil
  • 1 jalapeno
  • 1 stem of cilantro
  1. On medium heat, warm the black beans and season with cumin, coriander and salt. Cook till warmed through. Remove from heat.
  2. In a pan on medium heat, add the oil.
  3. Take one corn tortilla and spread a thick layer of cashew sauce in the center. Then place, face up, into the hot, oiled pan.
  4. Add a layer of chopped kale on top of the cashew cream.
  5. Add a layer of the black beans on top of the kale.
  6. Drizzle another layer of cashew cream over the beans and top with another corn tortilla. At this point, your quesadilla will be ready to be flipped over.
  7. Carefully flip with a spatula and cook for another 1-2 minutes.
  8. Garnish with freshly sliced jalapeƱos and cilantro. Serve immediately.
Recipe by Tyger Alexis at