Vegan Quesadillas with Smoky Black Beans

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Stack of vegan black bean quesadillas

Sometimes after a long day, the only thing that will do is a quick and comforting dinner. Think grilled cheese, pasta, and our new favorite: the Vegan Quesadilla. It comes together incredibly fast for a delicious dinner, or you can make the filling ahead of time for quick lunches throughout the week! 

This quesadilla is packed with flavor thanks to smoky spices and our easy vegan cheddar cheese and filled with fiber and protein (hello, black beans!) to keep you full. Did we mention there’s just 30 minutes and 9 ingredients required? So enough talk — let us show you how it’s done!

Flour tortillas, onion, olive oil, spices, salt, pickled jalapeños, vegan cheddar cheese, black beans, and bell pepper

What is a Quesadilla?

Quesadillas originated in Mexico and consist of a tortilla filled with anything from meat to vegetables to beans to spices — but always include cheese. Traditionally, quesadillas are made with corn tortillas, but flour tortillas are used in some regions!

Our plant-based spin on the classic quesadilla has all our favorite Mexican-inspired veggies and spices and uses our vegan cheddar cheese to supply all the ooey-gooey “cheesy” goodness you know and love!

How to Make a Vegan Quesadilla

First, we start our vegan quesadilla by building flavor! Onions and bell pepper sauté in the pan to soften and caramelize, then we add salt, cumin, and chili powder for savory smokiness.

Sautéing onions and bell peppers in a skillet

Next we add black beans (fiber and protein, huzzah!) and our vegan cheddar cheese sauce. We mix it all together so it’s warmed through, and so that every single bite is packed with flavorful, filling, cheesy perfection!

Adding dairy-free cheddar cheese to sautéed veggies and black beans

Finally, it’s assembly time! We warm the tortilla (flour or corn both work!) to make it soft and pliable, and then we fill it up. We like filling half of our tortilla and then folding it over to prevent spillage!

Adding vegan quesadilla filling onto a flour tortilla in a skillet

Lastly, we flip the quesadilla for even toastiness, and that’s it, friends.

Drooling yet? Just us?

Holding a vegan quesadilla next to more quesadillas on a wood board

We hope you LOVE this vegan quesadilla. It’s:

Cheesy
Smoky
Decadent
Satisfying
Quick & easy
& SO comforting!

It’s the perfect weeknight meal when you need something warm and satisfying fast. We love enjoying our quesadillas with guacamole, salsa, and magic green sauce! Bonus? The fillings are super flexible! This would also be delicious with zucchini, mushrooms, carrots, or corn. Make it your own, friends!

More “Cheesy” Plant-Based Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Vegan quesadillas on a wood cutting board

Vegan Quesadillas with Smoky Black Beans

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!
Author Minimalist Baker
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Picking up a vegan black bean quesadilla from a stack
4.86 from 7 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (Quesadillas)
Course Entree
Cuisine Gluten-Free (optional), Vegan
Freezer Friendly 1 month
Does it keep? 1-2 Days (Quesadillas), 3-4 Days (Filling)

Ingredients

QUESADILLA

  • 1 Tbsp olive oil (or sub avocado oil)
  • 1 small white or yellow onion, finely diced
  • 1 medium red, orange, or yellow bell pepper, finely diced (it would also be great with mushrooms and/or zucchini!)
  • 1/2 tsp sea salt
  • 1/2 tsp ground cumin
  • 1 tsp chili powder blend (NOT cayenne or chili flakes)
  • 3 Tbsp finely chopped pickled jalapeños (optional)
  • 1 (15-oz) can black beans, rinsed and drained
  • 3/4-1 cup Easy Vegan Cheddar Cheese (or sub store-bought vegan shredded cheese)
  • 4 (8-inch) flour tortillas (or sub 8 corn tortillas)

Instructions

  • 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.

Video

Notes

*Nutrition information is a rough estimate calculated with flour tortillas, the lesser amount of homemade vegan cheddar cheese, and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 quesadilla Calories: 376 Carbohydrates: 53.3 g Protein: 14.4 g Fat: 12.5 g Saturated Fat: 2.6 g Polyunsaturated Fat: 1.8 g Monounsaturated Fat: 5.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1098 mg Potassium: 557 mg Fiber: 11.6 g Sugar: 4.6 g Vitamin A: 3073 IU Vitamin C: 40 mg Calcium: 69 mg Iron: 3.1 mg

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  1. Julie Neild says

    Very yummy! We used corn tortillas for this recipe. Not our favorite tortilla type, but it was what we had! Imagine it would be even better with flour tortillas. I had some leftover filling on shredded lettuce and added some salsa. Made a very tasty and filling taco-type salad with fewer calories. Win win!!

  2. Candice says

    Made these today with corn tortillas! They were such a hit! So delicious and truly only took 30 min! Love your recipes! Thanks so much! Will be making again!

  3. Vicky says

    Made this with mushrooms and zucchinis I had left over from your zucchini gratin dish. It was so good! I loved it, didn’t feel like real cheese was missing at all! Creamy, flavorful, and crunchy, delicious with some hot sauce and paired with a tomato lettuce salad. 4 stars because my husband and kids didn’t love it but 5 stars imo! Thank you MB for top notch recipes as always!

  4. Flávia says

    I just made it with lentils instead of beans (because canned beans are not that common here and I had soaked lentils already) and made my tortillas with mixed gluten free flours. It tasted better than I expected! Thank you, I love your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Flávia! Thank you for the lovely review and for sharing your modifications! xo