Vegan Quesadillas

These Vegan Quesadillas are an easy and delicious tortilla wrap made with corn, black beans, bell peppers and gooey dairy-free cheese.

Ingredients you need

• Onion
• Garlic 
• Red bell pepper
• Black beans: can sub with chickpeas, cooked tofu, tempeh or protein of choice.
• Corn
• Smoked paprika
• Ground cumin
• Dried oregano
• Onion powder
• Cayenne pepper
• Salt: To taste. Kosher salt or sea salt works.
• Black pepper: To taste.
• Tomato paste
• Medium-Sized 8″ Tortillas: We like Siete Grain-Free Almond Flour Tortillas. For keto, sub with Maria & Ricardo’s Almond Flour Keto Tortillas or any low carb tortilla brand of choice.
• Dairy-Free Cheese: Shredded, or sub with paleo queso. We like Violife Tex Mex Style Shredded Cheese or Miyokos Vegan Pepper Jack Shreds. You can use regular cheese if you’re not dairy-free/vegan.
• Fresh cilantro: Chopped.

To serve:

• Vegan sour cream
• Salsa:
• Guacamole

How to make Vegan Quesadillas

1. Heat a large sauté pan / frying pan with 1 tbsp olive oil on medium heat. Add the onion and sauté for a 2-3 minutes, until softened. Then add minced garlic and diced pepper.
2. Cook for a few minutes until softened then add the drained black beans and corn. If using frozen, defrost in a bowl of hot water first. Add all the spices and tomato paste and sauté for another 3-4 minutes. Transfer the filling to plate and set aside.
3. Wash the pan and place it back over low-medium heat with no oil.
4. With a dry pan, place one tortilla wrap in. On one half place some cheese, a few tbsp of filling, sprinkle of cilatntro and top with a bit more cheese. Fold the empty half over the filling to form a quesadilla.
5. Move to the middle of the pan and let cook for a couple of minutes until the wrap is browned on the bottom and the cheese is melted. Carefully flip over and cook for a couple of minutes on the other side. Repeat until all the wraps and filling are used up. You may get 4-6 quesadillas depending on the size of the wraps.
6. Cut each folded quesadilla into 2 or 3 and serve with some vegan sour cream, salsa and guacamole.

More Mexican-inspired recipes:

Breakfast Quesadillas
Cauliflower Tacos

5 from 1 vote

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Vegan Quesadillas

Prep Time

5 mins

Cook Time

5 mins

 

These Vegan Quesadillas are an easy and delicious tortilla wrap made with corn, black beans, bell peppers and gooey dairy-free cheese.

Course: Breakfast

Cuisine: Mexican

Keyword: breakfast quesadilla, quesadilla

Servings: 1 quesadilla

Author: Kelly

Ingredients

• 1 onion finely chopped
• 3 garlic cloves minced
• 1 red bell pepper chopped
• 1 can black beans , rinsed and drained (can also sub with chickpeas, cooked tofu, tempeh or protein of choice)
• 1 cup corn , you can use fresh corn or canned corn that has been rinsed and drained
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp onion powder
• ½ tsp cayenne pepper
• ½ tsp salt
• Black pepper
• 1 tbsp tomato paste
• 4-6 gluten-free 8" tortilla wraps , we like Siete or Maria Ricardo's Almond Flour Tortillas
• 1.5 cups dairy-free cheddar cheese , we like Miyokos or Violife (you can also sub with preferred cheese of choice if not plant-based / dairy-free)
• Handful chopped fresh cilantro

To serve:

• Vegan sour cream , we like Kite-Hill (you can use preferred sour cream of choice if not dairy-free)
• Salsa
• Guacamole

Instructions

1. Heat a large sauté pan / frying pan with 1 tbsp olive oil on medium heat. Add the onion and sauté for a 2-3 minutes, until softened. Then add minced garlic and diced pepper.
2. Cook for a few minutes until softened then add the drained black beans and corn. If using frozen, defrost in a bowl of hot water first. Add all the spices and tomato paste and sauté for another 3-4 minutes. Transfer the filling to plate and set aside.
3. Wash the pan and place it back over low-medium heat with no oil.
4. With a dry pan, place one tortilla wrap in. On one half place some cheese, a few tbsp of filling, sprinkle of cilatntro and top with a bit more cheese. Fold the empty half over the filling to form a quesadilla.
5. Move to the middle of the pan and let cook for a couple of minutes until the wrap is browned on the bottom and the cheese is melted. Carefully flip over and cook for a couple of minutes on the other side. Repeat until all the wraps and filling are used up. You may get 4-6 quesadillas depending on the size of the wraps.
6. Cut each folded quesadilla into 2 or 3 and serve with some vegan sour cream, salsa and guacamole.