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A breakfast quesadilla on a white plate with a fork and knife cut into three wedges sprinkled with fresh herbs

Vegan Quesadillas

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
Prep Time 5 minutes
Cook Time 5 minutes
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:

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.