vegan quesadilla

Vegan quesadillas stuffed with black beans and corn, guacamole and vegan cheese. Super filling, hearty, cheesy and very easy to make.

Vegan Quesadillas

Onion (Chopped)

tsp Crushed Garlic

Tbsp Olive Oil

tsp Cayenne Pepper

tsp Ground Cumin

(425 grams) Can Black Beans (Drained)

(425 grams) Can Sweet Corn (Drained)

Sea Salt and Black Pepper

Avocados

Lime (Squeezed)

Tortillas (Wheat

Prepare your black bean and corn mix

. Add the chopped onion and crushed garlic to a frying pan with the olive oil. Add the cayenne pepper and cumin and sauté until the onions are softened. Add in the black beans and corn and sauté until warmed and well mixed with the spices. Add in sea salt and black pepper to taste. Set aside.

Prepare your guacamole

Mash the avocados, squeeze in the lime juice and add sea salt and black pepper to taste. Set side.

Grate the vegan cheese

Heat up a frying pan (dry, no oil) and then add 1 tortilla to the pan. Let it toast a little on one side until very slightly browned, and then flip it. Add some black bean and corn mix to one side of the tortilla, topped with some guacamole and then some vegan cheese. Fold the tortilla over to close it. Pat down with your spatula so that the top sticks. Cook for a couple of minutes before flipping and cooking for a couple of minutes on the other side so that both sides are nicely browned and toasted.

Remove from the pan and repeat with the next tortilla until all 8 tortillas are finished.

Cut each quesadilla in half (or even into quarters if you prefer) and serve.

Very appetizing and simple recipe for the unexpected visitor and also just a quick, tasty meal.

Amazing! And so quick and easy too. I used smoked paprika instead of cayenne and was delicious. I will deffo make again! Thanks

Delicious and quick vegan recipe. I had to used avocado oil to spray my pan before toasting tortillas and it gives the quesadilla an amazing glaze.

looks amazing!! i want to make it but my friend doesn't like avocado.. will it work without it too?

Haven't tried this yet but definitely going to soon! it looks yummy :)

Melty vegan cheese, creamy sweet potatoes, and hearty black beans all folded between handmade corn tortillas. This authentic Mexican snack is calling your name.

Mexican Sweet Potato &amp; Black Bean Quesadillas Recipe

12-14 corn tortillas (0.26)

potatoes,

black beans (0.48)

garlic powder (0.01)

Salt (0.02)

Guacamole

Salsa fresca

Mexican crema

To begin, prep the corn tortillas by mixing masa harina with water and salt. Knead until you have a ball of dough, then pinch off small pieces (about the size of a golf ball). Cover the dough balls with a tea towel until you prepare the rest of the ingredients.

Tortillas

Remove the sweet potato skins and add the orange flesh to a mixing bowl. Add garlic powder and salt to taste, then mash together with a fork. Once the sweet potato is mashed to your preference, mix in the cooked black beans. Set aside.

Filling

Make sure the cheese is shredded, then preheat a cast-iron skillet up to medium. To make the quesadillas, press each ball of dough with a tortilla press or roll it out until quite thin. Add this into the skillet and cook for 30-40 seconds on the first side.

Flip the tortilla, then add a handful of grated vegan mozzarella and a spoonful of the sweet potato and black bean mixture to one half of the tortilla. Fold the other half over to make a half-moon shape.

Cook on both sides until the cheese is melted and the outsides are crispy with brown spots. Continue this process until there is no more sweet potato and bean mixture or cheese left.

Note: these quesadillas can be made with flour or store-bought corn tortillas if you&#039;re short on time. Follow the same cooking steps as above, although we don&#039;t recommend folding store-bought corn tortillas since they are more likely to crack.

To avoid cracks, spread the cheese and filling across the whole tortilla in the skillet and place a completely new one on top before flipping.

Serve your quesadillas warm with a side of guacamole, salsa fresca, or Mexican crema.

Cooking

This vegan quesadilla recipe is quick, easy, and delicious! Serve it with whatever fixings you like. Guacamole, salsa, and pico de gallo are all fantastic.

Vegan Quesadilla Recipe

poblano peppers

flour tortillas

vegan cheese (such

potato

red bell pepper

black beans

scallions

serrano pepper (thinly sliced, optional)

Salsa or Pico de Gallo

Lime wedges

serrano peppers

Cilantro

Roast the poblanos. Char the peppers over a gas burner or under a broiler until the skin is blackened all over. Remove them from the heat, place in a bowl and cover with a towel or plastic wrap for 10 minutes. Uncover and use your hands to peel and remove the loose skin. Slice off the stem, and remove the seeds, and slice it into strips. 

Assemble tortillas with sprinkles of cheese, sweet potatoes, poblano slices, bell pepper, black beans, scallions, and serrano, if using. Fold each tortilla in half and cook in a hot skillet for about 2 minutes per side. Serve with guacamole, salsa, lime wedges, serranos, and cilantro.

Comforting, flavorful vegan quesadillas with smoky spices, “cheddar cheese,” and black beans! A satisfying, plant-based meal with just 9 ingredients and 30 minutes required!

Vegan Quesadillas with Smoky Black Beans

Tbsp olive oil ((or sub avocado oil))

tsp sea salt

tsp cumin

chili powder

Tbsp finely chopped pickled jalapeños ((optional))

black beans,

Easy Vegan Cheddar Cheese ((or sub store-bought vegan shredded cheese))

(8-inch) flour tortillas ((or sub 8 corn tortillas))

Salsa

Magic Green Sauce

Heat oil in a large rimmed skillet over medium heat. Once hot, add onion and sauté until softened and translucent, about 3 minutes. Add bell pepper and continue to cook until slightly softened and brightened in color, about 5 minutes. Add salt, cumin, chili powder, jalapenos (optional), and black beans, and mix to evenly distribute.

Add the lesser amount of cheese to the bean/vegetable mixture and stir to combine. Taste and adjust, adding more cumin for smokiness, chili powder or jalapeños for spiciness, or vegan cheese for cheesiness! Turn off the heat and set aside.

Heat a cast iron or non-stick skillet over medium heat and place a tortilla in the pan. After ~1 minute the tortilla should be warm and pliable. Spread ~1/4 of the quesadilla filling over half of the tortilla then fold the tortilla over to enclose the filling. Let the quesadilla cook until golden and slightly crispy on the underside, about 2 minutes. Flip and cook until the second side is also golden and crispy.

Transfer quesadilla to a plate, and repeat the process with the remaining tortillas and filling. Slice into triangles and serve! Delicious with guacamole, salsa, and/or magic green sauce.

Leftover filling will keep in the refrigerator for 3-4 days and cooked quesadillas for 1-2 days. Both the filling and quesadillas are freezer friendly. Reheat in a skillet until warmed.

These vegan chickpea quesadillas make an easy, fast and delicious healthy dinner or lunch without meat or dairy! For a more well-rounded meal serve with your favorite sauces and a salad!

Vegan Chickpea Quesadillas

chickpeas

cherry tomatoes

hot peppers

garlic

Tbsp parsley, chopped

mint leaves

arugula

olive oil

coriander

salt

tortillas

tomato sauce

guacamole

Place the ingredients for the filling in a...

Place the ingredients for the filling in a food processor and pulse until combined, but not smooth. Spread enough mixture on half tortilla and fold.

Cover the surface of a pan with olive...

Cover the surface of a pan with olive oil and toast the tortilla on each side at medium/medium-high for 2 minutes or until golden brown.

Serve with your favorite sauces - I chose...

Serve with your favorite sauces - I chose fresh tomato sauce and guacamole with cucumbers.

Simple vegan quesadillas with spinach, tomato, pesto, and two types of dairy-free cheese. An easy, flavor-packed meal.

Spinach & Tomato Quesadilla with Pesto

roma tomato (thinly sliced)

baby spinach

vegan pesto (more/less as desired)

vegan mozzarella shreds (I like Follow Your Heart

vegan feta crumbles (optional)

tortillas (gluten-free if desired)

Spread a thin layer of pesto on one half of your tortilla.

Over the pesto, add a light layer of mozzarella and feta (if using).

Add tomato slices, spinach, and top with another layer of mozzarella cheese (to help &quot;glue&quot; it together).

Carefully place the quesadilla on a skillet over medium heat. Let heat for about 5 minutes, flip, then heat for another 5 minutes or until cheese has melted and tortilla is slightly browned &amp; crispy.

Repeat the process for the second quesadilla.

This sounds really good, but SUPER HIGH in fat and CARBS!  How can this be healthy for anyone watching those levels and cholesterol?

We added shredded chicken and the quesadillas were delicious! We will definitely be eating these again!

I love quesadillas but always eat the basic chicken, cheese, salsa version. This was a great twist on the quesadilla. I didn’t have pesto or feta but will get it for my next quesadilla. I love this healthy version of a quesadilla. Thank you for posting this recipe!

Made these for dinner! I added avocado and olives, and we loved them! Thanks!

Tried out this recipe tonight and it was delicious! Planning to make these for my boyfriend tomorrow. The jarred brand of pesto I used is by Isola (pesto genovese), and it worked wonderfully. Since most days I aim to stay relatively low-carb, I used low carb tortillas from Mama Lupe's (3g net carb per tortilla). Oh, and I didn't have any feta, so instead I just used mozzarella and then grated a nice parmesan.

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