Vegan Brazilian Black Bean Quesadillas with Mango Chimichurri

Brazilian Black Bean quesadilla with mango chimichurri

5 from 7 votes

Vegan Brazilian Black Bean Quesadillas with Mango Chimichurri

These Brazilian inspired black bean quesadillas are easy to make, optionally vegan and loaded with flavor. Served with a sweet mango chimichurri sauce.

Prep Time15

Cook Time15

Total Time30

Course: Sandwiches/Wraps

Cuisine: Vegan

Keyword: black bean quesadilla, healthy black bean quesadilla, vegan black bean quesadilla, vegetarian quesadilla recipe

Servings: Quesadillas

Calories: 638kcal

Author: Elaine S.

Ingredients

For the mango chimichurri

2 large mangos peeled and cubed
1 jalapeño chopped
1/2 cup chopped cilantro
2 tbsp lime juice
1/4 cup olive oil
1 tbsp honey
1/2 tsp salt + more to taste

For the black beans

1 15 oz can black beans drained and rinsed
1 tbsp olive oil
1/2 yellow onion chopped
3 garlic cloves sliced
1/2 green bell pepper chopped
2 tsp cumin
1 tsp paprika
1 tsp oregano
1 tbsp soy sauce
1 tbsp white wine vinegar
1/2 tsp salt

To assemble

4 large flour tortillas
2 cups shredded cheese vegan if needed
Oil for cooking
Avocado for serving

Instructions

To make the mango chimichurri, place the mango cubes, jalepeno, cilantro, lime juice, honey and salt in a bowl. Mix to combine and set aside until ready to use.
To make the black beans, add the oil to a large skillet over medium heat. When shimmering, add the onion and a pinch of salt. Sauté until translucent, about 5-7 minutes.
Add in the garlic, bell pepper and spices. Cook for another 3-4 minutes or until fragrant, stirring occasionally. Add in the black beans and soy sauce and cook for about 5 more minutes, until heated through. Remove from the heat and stir in the white wine vinegar.
To assemble each quesadilla, top a tortilla with cheese and layer of black beans. Heat a couple teaspoons of oil in a large skillet over medium heat. When shimmering, place the tortilla in the pan. Sprinkle with more cheese and place the second tortilla over top. Cook until golden brown and crispy, before flipping and repeating for the other side. Serve warm with mango salas and sliced avocado.

Nutrition