A Pinto Bean and Greens Quesadilla is sure to be a family favorite. Full of plant-based whole foods nutrition in one package! They can also be prepared in advance and refrigerated for a quick meal on a week-day.

Pinto Bean and Greens Quesadilla [Vegan]

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Cooking Time



For the Quesadilla:

  • 1 tablespoon avocado oil
  • 1/2 cup onions, diced
  • 1/2 cup peppers, diced
  • 2 large garlic cloves, minced
  • 1/2 cup frozen corn (or from cob)
  • 1 14 ounce can organic pinto beans (1 1/2 cups cooked)
  • 1/4 cup salsa
  • 1/4 cup vegetable broth
  • 8 ounces baby kale, Swiss chard or spinach, roughly chopped
  • 8 6 inch tortilla shells
  • 2 avocados
  • 1/2 lime, juiced

For the Seasoning:

  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon coriander
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt


For the Bean Mixture:

  1. Mix all seasoning ingredients in a small bowl; set aside.
  2. Measure corn into a bowl and set aside.
  3. Open a can of pinto beans. Drain and rinse them in a colander. Add them to a bowl and mash them with a fork until the beans are roughly mashed.
  4. Wash, dry, and roughly chop greens into bite-sized pieces.
  5. Heat a large frying pan over medium heat. Add avocado oil and heat for about a minute.
  6. Add onions, peppers, and garlic. Sauté for 5 to 7 minutes, stirring often. Onions should be soft and slightly browning.
  7. Add corn, beans, and spice mixture. Cook, stirring frequently, for about a minute to enhance the flavor of the spices.
  8. Add the salsa, vegetable broth, and greens. Stir to combine.
  9. Cover the pan with a lid, reduce heat to medium-low and cook gently until the greens are wilted (up to 5 minutes). Check and stir the mixture a few times to ensure it doesn't burn.
  10. The moisture should be evaporated and the mixture should be a nice soft paste. If not, continue to cook for a minute or two more, uncovered.
  11. Turn off the heat and set aside.

For the Avocado Mash:

  1. Scoop out the flesh of the avocados into a bowl and mash them. Squeeze the lime into the bowl and stir to combine. Set aside.

For the Quesadillas:

  1. Set all the tortilla shells onto a clean countertop in groups of two.
  2. Divide the avocado mixture into 4 servings and spread 1 serving on each of 4 shells (about 2 tbsp each).
  3. Divide the bean mixture into 4 servings (about 1/2 cup each) and spread onto the other 4 shells.
  4. Place one of the shells with avocado on top of a shell with the bean mixture and gently push together.
  5. Heat a grill pan frying pan over medium heat and brush with a little avocado oil. Add a quesadilla and cook for a couple of minutes. Turn over a cook for a few minutes on the other side. You want the outside to be a little crispy and the inside to be warmed through.
  6. You can also use a panini press or bake them in an oven on about 375°. If you bake them, they will not be as crispy.
  7. Place the quesadilla on a cutting board and cut into 4 equal pieces. Each quesadilla is typically one serving per person.


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