vegan quesadillas

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 :)

Ooey, gooey, Mexican cheese made in the food processor with whole, plant foods in minutes! Add black beans, zucchini, squash, tomatoes and mushrooms for the BEST Cheesy Vegan Quesadillas you'll ever eat.

Cheesy Vegan Quesadillas with Black Beans and Vegetables

raw cashews

yeast

garlic powder

cumin

chili powder

salt

salsa

black beans, drained and rinsed (1 1/2 cups)

yellow summer squash, chopped small

mushrooms, chopped small or sliced

tortillas (8-10 inch size), whole grain, gluten free

In a food processor, add the cashews and process for 3-4 minutes until they start to get buttery. This will take 3-4 minutes, so be patient! (see photos above for reference)

Add in the nutritional yeast, spices, salt and salsa, and process again until smooth and creamy. If it seems too dry, add a little more salsa. Set aside.

Mexican Cheese

Heat up a large skillet over medium heat. Lightly spray with oil, or put a little vegan butter in the pan and spread it around. (May omit both for oil free)

Spread some of the Mexican cheese (about 1/3 cup) on a tortilla, and sprinkle with desired amounts of black beans and vegetables. Add another tortilla on top and pat it down.

Carefully place the quesadilla in the pan, and cook for 2-3 minutes until golden brown. Very carefully flip it over and cook on the other side until nice and golden. Remove from skillet and cut into quarters. Repeat these steps with remaining tortillas and ingredients.

Serve warm with more salsa and/or vegan sour cream.

Assemble and Cook the Quesadillas

These party-sized Vegan Quesadillas are stuffed with a veggie, vegan meat, and dairy-free cheese filling and baked on one sheet pan. Great for make-ahead lunches! Vegan, Gluten-Free Option.

Vegan Sheet Pan Quesadillas

olive oil (plus extra for brushing)

onion

red bell pepper (diced)

jalapeño peppers (cored and diced (optional))

garlic

cilantro

Vegan Taco Meat* (see notes for substitutions)

black beans

vegan Mexican or cheddar cheese blend

flour tortillas

Serving suggestions: salsa (sour cream, pico, pickled jalapeños,)

Prep: Preheat the oven to 425F. You will need 2 9x13” baking trays for this recipe; set one aside, and grease the bottom of the other one generously with oil or cooking spray.

Cook the Veggies: Warm a large sauté pan over medium heat and add the oil. Once warm, add the onion and cook for 3 to 5 minutes, until golden. Add the bell pepper and jalapeño and sauté for an additional 2 to 3 minutes. Add the garlic, cilantro, and chili powder and cook for an additional minute.

Make the Filling: Turn the heat off and add the prepared Vegan Taco Meat and black beans to the panel; mix well, until evenly combined. Set aside.

Layer the Quesadillas: Layer the tortillas around the edges of the baking sheet so they are half-on and half-off (see photos for reference). Add 1-2 tortillas to the center of the baking sheet to cover the slight gap in the middle of the sheet. Spread the meat and veggie filling evenly across the tortillas, then top with cheese. Place 1-2 tortillas in the center of the baking dish again, then fold the edge tortillas over to completely wrap the filling. Brush the top of the tortillas generously with oil.

Bake: Place the additional baking sheet on top of the quesadilla to help weigh it down. Bake in the middle rack of the oven for 20 minutes, then remove the top baking sheet and bake for an additional 5 minutes, until the top tortillas are golden.

Serve: Cut the quesadillas into 12 even pieces directly on the baking tray. I like to cut mine with a sharp knife, but you can also use a pizza cutter to cut through the bottom layer of the tortilla if you are having issues. Use a spatula to transfer the quesadillas to serving plates and top with sour cream, pico de gallo, guacamole, or as desired.

Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze these sheet pan quesadillas; transfer the slices to a freezer-safe bag or container, separated with a layer of parchment paper if necessary. Store in the freezer for up to 2 months. Leftovers are best reheated in the oven or toaster oven at 350F for 25-30 minutes.

Farmer's Market Veggie Quesadillas loaded up with fresh seasonal veggies, black beans, Mexican spices and herbs. Vegan-adaptable!

Farmers Market Veggie Quesadilla

olive oil

onion, diced (1 cup)

garlic cloves, rough chopped

oregano

coriander

chopped greens- beet greens, turnip greens, spinach, chard, etc.

black beans (cooked

water

chopped-

lime zest- optional

sour cream (or yogurt)

hot sauce (fermented hot sauce is great here)

Preheat the oven to 400F  (or preheat grill to medium)

Make the Veggie Filling

Heat oil in an extra-large skillet over medium-high heat. Add the onion and garlic, saute 3-4 minutes until fragrant. Lower heat to medium, and add the chopped veggies and salt. Stir occasionally until the veggies soften (check) and release their liquid, about 10 minutes (lower heat if need be). Add the oregano, cumin, coriander, chili powder and give a good stir. Add the chopped greens and black beans and a couple of tablespoons of water, and stir until the greens wilt 1-2 minutes. Turn heat off. Stir in optional cilantro and lime zest.

Assemble the Quesadillas

  Scatter 1/2 cup cheese over the whole tortilla. Add one cup of veggie filling over half of the tortilla. Fold the Tortilla in half so the filling is encased with cheese (see photo). Brush the outer side of the tortilla with oil, and place in a hot oven for 15 minutes. You can place the greased quesadilla directly on the oven grates, or on a parchment-lined sheet pan, flipping halfway through. Bake until tortilla is crispy and cheese is melty.

Cut each into 4 pieces and serve with the Spicy Sour Cream and Pico De Gallo

To make the spicy sour cream- simply mix a few tablespoons of hot sauce with the sour cream in a little bowl.

I made these tonight and they were wonderful. I cut the recipe in half because there are only two of us and I lightened up on the spices a little. I’ll be making these again.

This recipe is so delicious Sylvia!  And the pico de gallo is a must! Thank you for sharing !

Really enjoyed these. Great recipe thank you.

Absolutely love this recipe! We added jalapeños with the veggie mix. I might up the spices next time if I use the same amount of sweet potato as their sweetness really comes through. We doubled the recipe so we’d have several meals. SO glad we did that. Awesome!  My carnivore husband agrees. We both really enjoy your recipes! Thanks so much!

I must confess, I only had zuccini, but with red onion garlic cilantro and all the spices it was still fantastic! Mixed cheddar and mozarella for cheese. I never thought baking would make such a difference( I usually just do it on the stove). Really great, will make it again soon but with more ingredients lol. Thanks as always Sylvia, I recommend your blog to everybody!

Sauteed red pepper, sweet potato, broccoli, zucchini, onion and kale.  Put it on rice with some salsa, cilantro and a Mexican cheese mix. Super good!  Excellent way to use whatever you have.  Definitely making again:)

Delish!  Love the flexibility of the recipe. I used up a number of veggies hanging round in the fridge. Baked in the oven, flipping after 5 minutes.  I may try it in my cast iron frying pan next.

So easy to put together!

Thanks!

Hi Sylvia, 
Thanks for another elevated recipe, it was spectacular! I love your website. I’m learning so much about flavor profiles, pairings and just how to put a different twist on plant-based meals...so insightful!

These are amazing, so fresh and tasty! I had half the filling veggies and cilantro in my garden which made it an extra thrill. It was easy to make GF and dairy free w/ Quinoa tortillas and Daiya 3-cheese blend.

Thank you for this delicious recipe that I come back to weekly!  I love how I can change up the veggies with whatever I have in the fridge.  I love using refried black beans with jalapeños for a little extra kick.  These quesadillas are fast and easy to make on a weekday after work.  Yum!

This had so much flavor. I did make my own black beans which adds a lot of flavor but this is killer!  Will do again for sure!!

Healthy, easy, and amazingly delicious vegan quesadillas made with a simple 6-ingredient cashew cheese! Use your favorite fillings or follow the recipe exactly for mushroom-spinach quesadillas.Yield: makes 12 triangles; serves 4 as an appetizer or 2 as a main dish

Easy Vegan Quesadilla Recipe

Homemade Meltable Mozzarella (tap

olive oil, optional

cremini mushrooms, thinly sliced

garlic,

spinach (about 5 huge handfuls)

flour tortillas, "burrito size" (Use gluten-free

Prep

First, tap this link to make the cheese (takes about 15 minutes; no need to include the optional agar). Then set aside.

Saute

To saute the vegetables, preheat a large saute pan over medium heat. Add the oil, if using, and cook the mushrooms until the moisture has released and evaporated, 6 to 7 minutes. Add the minced garlic, and cook for 1 minute. Add spinach and cook until wilted, about 1 minute. Season with a pinch of salt and set aside.

Cook

Heat a large clean skillet over medium heat. Spread cashew cheese over one entire side of a tortilla, almost to the edges. Place the tortilla in the hot skillet cheese-side up. Arrange about ¼ of the sauteed veggies on one half of the tortilla. Fold the other half over to cover the vegetables. Cook until the underside is nicely toasted, then flip and toast the second side. Transfer to a plate, and repeat with the other 3 tortillas.

Serve

Cut each one into 3 triangles and serve immediately.

These Quesadillas are fantastic! So easy to make and delicious - everyone loved them! Thank you so much for the tip on melting vegan cheese I used store bought https://violifefoods.com/ which melted perfectly. I will definitely make these Quesadillas again!

Hello! Quick question, did you change the cheese sauce recipe. I made this again and the cheese texture and flavor wasn’t quite the same. I think the other recipe had less Tapioca?  Not sure what else changed? Thank you!

Ok, so these are delicious!!!  I didn’t use the nutritional yeast or the miso but still amazing!  I used red peppers, onions and spinach and just baked them in the oven. So easy and a great comfort food. Thank you!

I admit I used a slightly different cheese recipe that I had in the fridge from making pizza but it’s very similar to this one. I had not thought to make quesadillas with it but it is GENIUS! I’ve not made quesadillas since I stopped buying cheese for the house and now they’re back. Every bit as good as a traditional quesadilla, and healthier! Love love love it! Will be in the regular rotation. My 10 year old and 14 year old also loved them. The garlic, mushroom, spinach filling is perfect!

Your husband must love coming home to dinner... These quesadillas look delicious!

Top 5 vegan quesadillas recipes from across the web

The most viewed vegan quesadillas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Quesadillas

Cheesy Vegan Quesadillas with Black...

Vegan Sheet Pan Quesadillas

Farmers Market Veggie Quesadilla

Easy Vegan Quesadilla Recipe

Top 5 vegan quesadillas recipes from across the web

The most viewed vegan quesadillas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Quesadillas

Cheesy Vegan Quesadillas with Black...

Vegan Sheet Pan Quesadillas

Farmers Market Veggie Quesadilla

Easy Vegan Quesadilla Recipe

The most viewed vegan quesadillas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine