Vegan Quesadillas
These Vegan Quesadillas are loaded with seasoned black beans, colorful vegetables, and melty dairy-free cheese for a satisfying plant-based meal. This vegan recipe comes together in under 20 minutes making it a perfect weeknight dinner or quick lunch option.
Crispy flour tortillas stuffed with black beans, peppers, and vegan cheese make an irresistible plant-based meal ready in minutes.
Nutrition per serving
Ingredients
main
filling
seasoning
cooking
Instructions
Season the Filling
In a medium bowl combine the black beans, diced red bell pepper, corn kernels, and cumin. Toss everything together and season with salt and pepper to taste. This ensures even flavor distribution throughout your quesadilla.
Assemble the Quesadillas
Lay a tortilla flat and sprinkle a quarter cup of vegan cheese over one half. Spoon a generous amount of the bean and vegetable mixture over the cheese, then top with another small sprinkle of vegan cheese before folding the tortilla in half.
Cook the Quesadillas
Heat a large skillet over medium heat and brush lightly with olive oil. Place the folded quesadilla in the pan and cook for 3 to 4 minutes per side until the tortilla is golden brown and crispy and the vegan cheese has melted inside.
Slice and Serve
Remove the quesadilla from the pan and let it rest for one minute before cutting into wedges with a sharp knife or pizza cutter. Serve hot with guacamole, salsa, and vegan sour cream on the side.
Substitutions
Common mistakes
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