Vegan Quesadillas with Black Beans and Vegetables

Whole wheat tortillas are stuffed with seasoned black beans and diced veggies in these quick and easy vegan quesadillas! They are the perfect weeknight meal for the whole family!

Jump to:

• 💗 Why You’ll Love This Recipe for Vegan Quesadillas
• 🥣 Ingredients and Notes
• 📖 Variations and Substitutions
• 👩🏻‍🍳 How to Make Vegan Quesadillas
• 📝 Expert Tips
• ❓ FAQS
• 🍽 How to Serve
• ⚖️ Serving Size
• 🫙 How to Store and Keep
• 😋 More Easy Vegan Dinners!
• 🎥 Video
• Recipe

When you don’t have enough time to prepare dinner for the family, these vegan quesadillas will come to the rescue! The great thing about this recipe is that you can either use store-bought vegan cheese or quickly prepare your own cheese sauce in the blender. I provide a simple and quick recipe for making your own vegan cheese sauce that is perfect for quesadillas if you choose to go that route.

Plus, these quesadillas are stuffed with protein-rich black beans and lots of veggies to provide you and your family with a complete meal all wrapped up in one easy recipe. You can also choose the type of tortilla that you prefer. I went with whole wheat tortillas for added fiber, but if you are gluten-free, you can opt for almond flour tortillas or corn tortillas. If you like a fluffy white tortilla, that works too.

This flexible recipe is one that you’ll want to come back to week after week!

💗 Why You’ll Love This Recipe for Vegan Quesadillas

• Quick and Easy: Ready in 30 Minutes
• Tasty Vegan Cheese Sauce Option
• A Complete Meal: Complex Carbs, Protein, Vegetables, and Healthy Fat
• Gluten-Free Option
• Customizable: Choose Your Favorite Beans and Vegetables

🥣 Ingredients and Notes

Large Tortillas: I choose to use whole wheat tortillas for added fiber.

Black Beans: One can of black beans drained and rinsed. If you don’t have black beans, try using pinto beans.

Bell Peppers: Choose your favorite colored bell peppers. I went with red and green for color and flavor variation.

Red Onion: Adds aromatics.

Jalapeño Pepper: Adds some extra heat. Feel free to leave it out if you don’t prefer the spicy undertone.

Spices: Ground cumin, chili powder, and salt and pepper season the black beans.

Vegan Cheese: I like the vegan Mexican cheese blend from Trader Joe’s. But you can use any vegan cheese you like.

Avocado and Salsa: Sliced avocado, or a dollop of guacamole is a a tasty way to serve up these quesadillas. Add some salsa on the side for dipping!

Ingredients for Vegan Cheese Sauce

Raw Cashews: This is what makes the cheese creamy. Make sure to use raw and unsalted cashews.

Vegetable Stock: Helps to blend all the ingredients together smoothly.

Nutritional Yeast: Gives vegan cheese the umami flavor.

Spices: Chili powder, onion powder, turmeric, dry mustard, and salt season the sauce.

Lemon Juice: Adds a touch of acidity that brings the flavors together.

📖 Variations and Substitutions

Homemade Vegan Cheese: I’ve added a quick recipe for an easy vegan cheese sauce that uses cashews and nutritional yeast if you prefer homemade over store-bought vegan cheese.

Alternative Tortillas: If you don’t like or can’t find whole wheat tortillas, you can also use white flour tortillas, gluten-free tortillas, or corn tortillas.

Alternative Protein: Instead of black beans, feel free to use any other type of beans you have on hand. You could also use lentils, vegan chorizo, or homemade vegan sofritas for added protein.

👩🏻‍🍳 How to Make Vegan Quesadillas

1. In a skillet, heat the olive oil over medium-high heat. Add the diced red and green bell peppers, red onion, and jalapeño (if using) to the skillet and cook for 5-7 minutes, until the vegetables are tender.
2. Add the black beans to the skillet, along with the cumin, chili powder, salt, and pepper. Stir well and cook for another 2-3 minutes until the beans are heated.
3. Preheat a large skillet with a teaspoon of olive oil. Add one tortilla to the pan. Spread an even layer of the bean and vegetable mixture over the tortilla, leaving a small border around the edges. Sprinkle the vegan shredded cheese on the bean mixture (or spread vegan cheese sauce).
4. Place another tortilla on top, pressing down gently.
5. Cook the quesadilla for 3-4 minutes on each side over medium heat or until the cheese is melted and the tortillas are crispy. Repeat with the remaining tortillas, bean mixture, and cheese.
6. Cut each quesadilla into quarters. Serve with guacamole and salsa.

How to Make Vegan Cheese Sauce

1. Bring 4 cups of water to a boil in a saucepan. Add cashews. Reduce heat to a simmer. Simmer for 10 minutes or until cashews have softened and plumped.
2. Drain the cashews. Add the drained cashews, vegetable stock, nutritional yeast, spices, and lemon juice to a high-speed blender. Secure the lid. Blend until smooth and creamy, starting at the lowest speed and slowly increasing to the highest speed.
3. Transfer to a small saucepan. Bring to a bubbling boil, whisking constantly until it thickens, about 2 minutes. Remove from the heat. Spread over the tortillas.

📝 Expert Tips

• A non-stick surface is essential to prevent the tortillas from sticking and to achieve a uniform, golden-brown crust.
• Opt for high-quality, fresh, thin flour tortillas for a crispy texture.
• Ensure your pan is hot before adding the quesadilla to promote even cooking and crispy results.
• Experiment with different vegan cheeses to find one that melts well and complements your fillings. Brands like Trader Joe’s, Daiya, Violife, and Follow Your Heart offer good options.
• Layer your fillings evenly to avoid overcrowding and to ensure the quesadilla cooks thoroughly. Place the cheese close to the edges to help bind the tortillas.
• Get creative with plant-based ingredients such as sautéed mushrooms, bell peppers, onions, black beans, corn, avocado, spinach, or vegan chorizo to add depth of flavor.
• Avoid high heat, as it can burn the tortillas before the fillings are heated through.
• Place a lid or a heavy skillet on top of the quesadilla to help distribute heat evenly and ensure a crispy finish. Alternatively, you can use a panini press.
• When it’s time to flip the quesadilla, do so gently with a spatula to prevent the fillings from falling out. A second spatula can be helpful for support.
• Let the quesadilla rest for a minute after cooking to prevent the fillings from oozing out when you slice it.

❓ FAQS

🍽 How to Serve

Classic Quesadilla: Serve a traditional vegan quesadilla with a side of salsa, guacamole, and vegan sour cream for dipping. You can also garnish with fresh cilantro and lime wedges.

Quesadilla Wedges: Cut the quesadilla into wedges or triangles and serve as appetizers at parties or gatherings. These are easy to grab and enjoy with toothpicks.

⚖️ Serving Size

As written, this recipe makes four whole quesadillas, with four (¼) wedges for each person, when cut. But if that’s too big for you and your family, you can reduce the number of tortillas to four total, and each person will get two (¼) wedges. Or use all eight tortillas, and increase the serving size to eight people with each person getting two (¼) wedges.

🫙 How to Store and Keep

Refrigerator: If you have leftover quesadillas that you want to store, let them cool to room temperature first. Then, wrap them tightly in plastic wrap or aluminum foil to prevent air and moisture from getting in. Place them in an airtight container or a resealable plastic bag to further protect them. Refrigerate the quesadillas for up to 3-4 days.

Reheat: When you’re ready to enjoy your refrigerated quesadillas, simply unwrap them and reheat in a non-stick skillet or in the microwave until they’re heated through.

😋 More Easy Vegan Dinners!

🎥 Video

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Recipe