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    Home » Entrees

    Vegan Quesadillas

    Published: Jun 19, 2018 Updated: Jun 27, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Quesadillas

    The best vegan quesadillas stuffed with black beans and corn, guacamole and vegan cheese. Filling, hearty, cheesy and so easy to make. 

    Vegan Quesadillas in a stack on blue paper.

    These vegan quesadillas are my new favorite thing. They taste as good as they look and they are amazingly filling.

    They are stuffed with a hearty black bean and corn mix followed by guacamole and vegan cheese.

    Now, avocado is not something I would normally heat. Like if I have avocado on a vegan pizza, then you can bet I put it on after the pizza has cooked.

    But in the case of a vegan quesadilla, this isn’t an issue because everything on the inside of the quesadilla just gets nicely warmed, not cooked. The vegan cheese gets a little melty which helps to close the quesadilla nicely and seal everything in, but really it’s just the outside of the tortilla that’s cooking, everything else is just nicely warmed and melty.

    Vegan quesadillas in a stack.

    How To Make Vegan Quesadillas

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    The black bean and corn mix is super easy to make, and really so delicious you will likely want to use it for all sorts of other things.

    It’s just a case of frying up a little onion and crushed garlic with some spices in olive oil, then add canned black beans and sweet corn and fry it up until nicely warmed, add salt and pepper to taste and there you have it – delicious black bean and corn mix!

    Black bean and corn mix in a frying pan with a wooden spatula.

    Make up your guacamole which is super simple, just a couple of avocados mashed up, squeeze half a fresh lime, and add sea salt and black pepper to taste.

    Grate some vegan cheese and now you’re ready to go.

    Heat a frying pan (no oil required) and then add a tortilla, let it get nice and toasty and a little browned, then flip it.

    A flour tortilla in a frying pan with a spatula.

    Add some black bean and corn mix to one side, some guacamole on top of that, and finish with a little vegan cheese.

    Assembling a vegan quesadilla in a frying pan.

    Then fold your tortilla and pat it down with your spatula so that it sticks a little.

    A vegan quesadilla in a frying pan with a spatula.

    Let it cook for around 2 minutes and then flip it and let it cook on the other side until both sides are nicely browned and toasty.

    A cooked vegan quesadilla in a frying pan with a spatula.

    Your vegan quesadilla is ready to serve.

    Vegan Quesadillas in a stack with the one in front cut in half.

    Chef’s Tips

    Cooking time. I have to admit, since there are 8 tortillas, cooking them can get a little tedious. At a few minutes per tortilla, you’re doing the cooking part for at least 30 minutes and it’s very hands on. I have seen some people cook two per pan, but to me the logistics of that were a little too complex. But if you’re up to the task then you can get it done in half the time. Or just put some music on, have a glass of wine and get zen with it.

    Gluten free. To make them gluten free simply use gluten free tortillas.

    Dinner or breakfast. I think this is a perfect dinner meal but to me it also fits pretty well as breakfast food. Is anyone with me? Breakfast or dinner? I think it fits well for either.

    Vegan Quesadillas in a stack on blue paper.

    Make Ahead and Storing

    Make ahead: You can make the black bean and corn mix ahead of time and keep that in the fridge along with the grated cheese to save time for when you want to assemble them. Then you’ll just need to make the guacamole and assemble and cook your quesadillas.

    Storing: They are best served right away, warm and delicious. However, leftovers will keep for a day in the fridge and can be reheated in a hot pan.

    Vegan Quesadillas in a stack on blue paper.

    More Delicious Vegan Mexican Inspired Recipes

    1. Vegan Enchiladas
    2. Veggie Fajitas
    3. Vegan Burritos
    4. Vegan Nacho Cheese
    5. Vegan Queso
    6. Vegan Nachos
    Vegan Quesadillas in a stack.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan quesadillas in a stack.

    Vegan Quesadillas

    The best vegan quesadillas stuffed with black beans and corn, guacamole and vegan cheese. Filling, hearty, cheesy and so easy to make. 
    5 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Diet: Vegan
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 8
    Calories: 492kcal
    Author: Alison Andrews

    Ingredients

    For the Black Bean and Corn Mix:

    • ½ Medium Onion White, Yellow or Brown, Chopped
    • ½ teaspoon Crushed Garlic
    • 1 Tablespoon Olive Oil
    • ¼ teaspoon Cayenne Pepper
    • ½ teaspoon Ground Cumin
    • 15 ounce Can Black Beans Drained
    • 15 ounce Can Corn Drained
    • Sea Salt and Black Pepper To Taste

    For the Guacamole:

    • 2 Medium Avocados
    • ½ Small Fresh Lime Squeezed
    • Sea Salt and Black Pepper To Taste

    For Assembling:

    • 1 ¼ cups Grated Vegan Cheese
    • 8 Tortillas Wheat or Corn
    Prevent your screen from going dark

    Instructions

    • Prepare your black bean and corn mix. Add the chopped onion and crushed garlic to a frying pan with the olive oil. Add the cayenne pepper and cumin and sauté until the onions are softened. Add in the black beans and corn and sauté until warmed and well mixed with the spices. Add in sea salt and black pepper to taste. Set aside.
    • Prepare your guacamole. Mash the avocados, squeeze in the lime juice and add sea salt and black pepper to taste. Set side.
    • Grate the vegan cheese and set aside.
    • Heat up a frying pan (dry, no oil) and then add 1 tortilla to the pan. Let it toast a little on one side until very slightly browned, and then flip it. Add some black bean and corn mix to one side of the tortilla, topped with some guacamole and then some vegan cheese. Fold the tortilla over to close it. Pat down with your spatula so that the top sticks. Cook for a couple of minutes before flipping and cooking for a couple of minutes on the other side so that both sides are nicely browned and toasted.
    • Remove from the pan and repeat with the next tortilla until all 8 tortillas are finished.
    • Cut each quesadilla in half (or even into quarters if you prefer) and serve.

    Notes

    1. Gluten free. To make them gluten free simply use gluten free tortillas.
    2. Make ahead: You can make the black bean and corn mix ahead of time and keep that in the fridge along with the grated cheese to save time for when you want to assemble them. Then you’ll just need to make the guacamole and assemble and cook your quesadillas.
    3. Storing: They are best served right away, warm and delicious. However, leftovers will keep for a day in the fridge and can be reheated in a hot pan.

    Nutrition

    Serving: 1Serve | Calories: 492kcal | Carbohydrates: 81g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 747mg | Potassium: 464mg | Fiber: 9g | Sugar: 46g | Vitamin A: 105IU | Vitamin C: 8mg | Calcium: 86mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Shanasy says

      June 10, 2020 at 12:36 am

      I made this tonight for dinner and OMG….it was sooooo delicious! I topped it off with vegan sour cream and it was great! Thank you so much. The only bad thing is that it took me 40 minutes to make and cook and I only made 2 quesadillas. At least now I have plenty of the bean mixture leftover so the next time I make them it will go much quicker!

      Reply
    2. Natalie Gardiner says

      October 27, 2019 at 7:39 pm

      We also added some salsa and our quesadillas were so so delicious!!!

      Reply
      • Alison Andrews says

        October 28, 2019 at 9:36 am

        So glad to hear, thanks for sharing Natalie. 🙂

        Reply
    3. Jessica says

      May 07, 2019 at 10:09 am

      Haven’t tried this yet but definitely going to soon! it looks yummy 🙂5 stars

      Reply
    4. Sofi says

      March 02, 2019 at 7:00 am

      looks amazing!! i want to make it but my friend doesn’t like avocado.. will it work without it too?5 stars

      Reply
      • Alison Andrews says

        March 02, 2019 at 1:05 pm

        Hi Sofi, sure you can leave out the avocado! 🙂

        Reply
    5. CJ says

      February 03, 2019 at 6:04 pm

      Delicious and quick vegan recipe. I had to used avocado oil to spray my pan before toasting tortillas and it gives the quesadilla an amazing glaze.5 stars

      Reply
      • Alison Andrews says

        February 04, 2019 at 3:45 pm

        Sounds awesome! Thanks so much for sharing. 🙂

        Reply
    6. SnoCook says

      October 13, 2018 at 10:53 pm

      I intend to try these. I don’t think that the tortillas need to be pre-toasted. We have made chicken quesadillas in the past. I just make two on the counter, fold them in half, and then cook two at a time, 2 to 3 minutes per side. Works great for just 2 people.

      Reply
    7. Hannah says

      July 03, 2018 at 5:53 pm

      Amazing! And so quick and easy too. I used smoked paprika instead of cayenne and was delicious. I will deffo make again! Thanks5 stars

      Reply
      • Alison Andrews says

        July 03, 2018 at 5:55 pm

        Nice! So glad to hear it Hannah! Thanks for posting and your great review! 🙂

        Reply
    8. Anna Andrews says

      June 20, 2018 at 7:02 am

      Very appetizing and simple recipe for the unexpected visitor and also just a quick, tasty meal.5 stars

      Reply
      • Alison Andrews says

        June 20, 2018 at 7:50 am

        Definitely! Thanks Anna! 🙂

        Reply

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