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!
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.
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!
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!
Lastly, we flip the quesadilla for even toastiness, and that’s it, friends.
Drooling yet? Just us?
We hope you LOVE this vegan quesadilla. It’s:
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
- Cheesy Broccoli Hashbrown Bake
- Easy Vegan Mac and Cheese
- Cheesy Jalapeño Corn Dip
- The BEST Vegan Grilled Cheese Sandwich
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 with Smoky Black Beans
- 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)
- 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.
- 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.