Easy Tofu and Black Bean Quesadilla

Quesadillas are a fast quick meal I love to make during the week. When I want to add a little extra protein to them, I always reach for this tofu and black bean filling.

The filling comes together on the stove and it can be prepped ahead of time if needed.

What kind of tofu should I use for a quesadilla?

I find that extra firm tofu works the best for this recipe. You could also use firm or super firm. You just want something that you can crumble with your hands but will still hold its shape.

Depending on where you buy your tofu, the blocks can be anywhere from 12-15oz. I have used a few different sizes and they all work for this recipe. If you have a much smaller block of tofu, just don’t use the full taco seasoning packet.

Can this recipe be vegan?

Yes, you can easily make this recipe vegan by substituting the cheese for a vegan-style shredded cheese. You could also, skip the cheese altogether. If you do this, I suggest using mashed avocado or some other creamy element to help the quesadilla stick together and get a better texture.

Meal Prep Option

One thing I love about this recipe is that the filling can be easily prepped ahead of time. Cook your tofu and black bean mixture according to the directions (steps 1-2). Then let the mixture cool and add to an airtight container. It can be stored in the fridge for up to 3 days. When you are ready to use, remove it from the fridge and add to the quesadilla like in step 3.