If you are looking for a hearty and delicious meal that it's really easy and quick to prepare, these Vegan Quesadillas filled with black beans, red peppers, and sweet corn will be perfect for you!
Queso means cheese, and Quesadillas are basically corn or flour tortillas filled with cheese. Quesadillas are served warm so the cheese can melt and the tortillas are crispy.
So, how do we make cheeseless Quesadillas at home if the main ingredient is cheese?
Our Vegan Quesadillas are made with a black bean filling, vegan cheese and served with an avocado and cashew dip. We prepare the black bean filling with a spice mix that gives our quesadillas a delicious flavor.
This recipe can be made in less than 30 minutes and it's really simple to prepare. All you need are a few ingredients and a skillet pan or microwave. A great meal to prepare for a busy weekday or a lazy evening.
Our Vegan Quesadillas with Black Beans are:
- Vegan
- Quick recipe (under 30 minutes)
- Simple to prepare
- Protein packed
- Family and toddler-friendly
- Perfect as a snack, lunch or dinner
- Great for gatherings
How to make Plant-based Quesadillas Step by Step
1. Prepare the Black Bean filling for your Quesadillas
Ingredients
- Black Beans. We use canned black beans, as it makes the whole cooking process way easier.
- Sweet Corn. You can use frozen or canned sweet corn.
- Red Pepper. Finely chopped red pepper or any other type of pepper you like.
- Garlic and onion.
- Tomato paste. We like using tomato paste to add umami flavor to our filling.
- Spice Mix. When it comes to Mexican or Tex-Mex food, the spice mix plays an important role on the final flavors of your meal. For our Quesadillas we use cumin, sweet smoked paprika, oregano, sugar, salt and pepper. You can use as well a store-bought taco or fajita seasoning.
Method
Add some olive oil to a pan and saute the onions on medium to high heat for around 5 minutes.
Then add the garlic, red pepper, sweet corn, and beans and cook for a further 5-6 minutes.
Add in the spice mix, cook for a minute and add a little bit of water to deglaze the pan. Last, add the tomato paste, mix well and cook for a few more minutes and your filling will be ready to go.
2. Make your Quesadilla
- Place a tortilla on a flat surface or plate and add your favourite vegan shredded cheese.
- Add the filling evenly on the tortilla.
- Why not, add some more vegan cheese, remember this is called Quesadilla for a good reason.
- Add the second tortilla on the top and cut into four pieces.
3. Cook your Quesadilla and serve
Once your Quesadillas are ready to go, make sure you heat them so the cheese melts and the tortilla gets crispy. The best way to heat your quesadillas is using a skillet pan or a pan. You can as well, use a microwave but the tortillas won't be crispy.
Best plant-based cheese for Vegan Quesadillas
For this recipe, we use Nurishh Cheddar Style, 100% plant-based. We really like this brand as it tastes great and melts easily.
Another brand that we often use in our kitchen is Violife. They have a great selection of vegan products as well.
To make the perfect Vegan Quesadillas you need cheese that will melt easily. You can buy it shredded as it will be easier to add evenly to your tortillas.
If you prefer to make something from scratch, check our Vegan Cheese Dip that we use when making Loaded Nachos or Tacos, or our Vegan Cream Cheese. They are both great options to add to your tortillas or have as a dip on the side of the Quesadillas.
Best dip for Quesadillas
Quesadillas at home are always served with a homemade dip. Our favorite for this meal is a homemade avocado sour cream dip made with cashews.
You can make this dip really easily by combining avocado, presoaked cashews, water, apple vinegar, mustard, lime juice, and salt in a blender jug. Blend all the ingredients until you have a smooth consistency.
How to serve
- On its own as a snack, quick lunch, or dinner.
- As a side dish with soup. Check out our Tomato and Red Pepper Soup, a lovely choice to serve with Quesadillas.
- Serve with a yummy dip as the main dish.
- Serve with a salad during summer to enjoy a fresh and healthy lunch.
Vegan Quesadillas with Black Beans
Ingredients
Black Bean Filling
- 2 tablespoon oil
- 1 onion diced
- 2 cloves garlic
- 1 medium size red bell pepper diced
- 1 can black beans
- 1 cup frozen sweetcorn or from jar
- 1 tablespoon tomate paste
Spice Mix
- ½ tablespoon cumin
- 1 teaspoon smoked Paprika
- 1 teaspoon sugar
- 1 teaspoon oregano
- ½ teaspoon Salt
- 1 teaspoon black pepper
Avocado Sour Cream
- 2 avocados
- ¼ cup cashews presoaked
- ¼ cup water
- 1 tablespoon apple vinegar
- 1 teaspoon dijon mustard
- Juice of half a lime
- Salt to taste
Instructions
Quesadilla Filling
- Add some olive oil to a pan and saute the onions on medium to high heat for around 5 minutes.
- Then add the garlic minced or finely chopped, red pepper finely chopped, sweet corn, and beans and cook for a further 5-6 minutes.
- Add in the spice mix, cook for a minute and add a little bit of water to deglaze the pan. Last, add the tomato paste, mix well and cook for a few more minutes and your filling will be ready to go.
Quesadilla
- Place a tortilla on a flat surface or plate and add your favourite vegan shredded cheese.
- Add the filling evenly to the tortilla.
- Add some more vegan cheese, remember this is called Quesadilla for a good reason.
- Add the second tortilla on the top and cut it into four pieces.
Avocado Sour Cream
- Combine the avocado, presoaked cashews, water, apple vinegar, mustard, lime juice, and salt into a blender jug. Blend all the ingredients until you have a smooth consistency.
| If you tried our recipe, please leave a comment or tag us on Instagram @Sixhungryfeet. We are always happy to see your creations! |
Courtney R says
Was that 1/2 Teaspoon or 1/2 Tablespoon of cumin?
Laura says
Hi Courtney, it is 1/2 tablespoon, sorry about that, it has been added now.
Lorraine says
I loved this recipe! I wasn't sure about the cream at first but it was yummy and so creamy! Definitely added that bit extra to the quesdillas!
Laura Arteaga says
Thank you Lorraine, glad you enjoyed the recipe!