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Home » Entrees » Vegan Quesadillas – Easy, Cheesy and Delicious!

Vegan Quesadillas – Easy, Cheesy and Delicious!

Published: Jun 19, 2018 Modified: Mar 21, 2019 by Alison Andrews This post may contain affiliate links

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Vegan Quesadillas

Vegan Quesadillas stacked on top of each other on a blue background.

These vegan quesadillas are just the yummiest little packages ever!

And as small and cute as they are, they are also amazingly filling! This is likely due to the the black bean and corn mix that we used, and, topped with guacamole and vegan cheese they are totally divine.

Avocado is not something I would normally heat up. 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 is just nicely warmed, not cooked. The vegan cheese gets a little melty which helps to close the quesadilla nicely and seal everything in, but really what’s cooking is just the outside of the tortilla and everything else is just getting a nicely warmed and melty.

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

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 some black beans and sweet corn and fry it up until nicely warmed, add salt and pepper to taste and there you have it – delicious bean mix!

Assembling a vegan quesadilla in a frying pan. A vegan quesadilla in a frying pan with a spatula. A cooked vegan quesadilla in a frying pan with a 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 and add some black bean and corn mix to one side, some guacamole on top of that, and finish with a little vegan cheese. Then fold your tortilla and pat it down with your spatula so that it sticks a little. 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.

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

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.

So put some music on, have a glass of wine and get zen with it.

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. Vegan Quesadillas in a stack on blue paper.

So I really think you are going to love these vegan quesadillas, and if you need a few good reasons why, here they are! These quesadillas are:

  • Cheesy
  • Crispy
  • Easy
  • Hearty
  • Super filling

Enjoy them for dinner (or breakfast!). They are best eaten right away, but if you wanted to prepare anything in advance, you can make the black bean and corn mix and keep that in the fridge along with the grated cheese to save time for when you want to assemble them.

I wouldn’t advise making the guacamole ahead of time, make that when you are about to use it, and eat the quesadillas right away or within a few hours of making them for the best results.

Vegan Quesadillas in a stack on blue paper. Vegan Quesadillas on blue paper.

So let us know what you think of these vegan quesadillas in the comments! Rate the recipe too please thanks so much.

For more delicious vegan Mexican recipes, check out these great options:

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

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Vegan Quesadillas in a stack.

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Vegan Quesadillas

Vegan Quesadillas


★★★★★

5 from 5 reviews

  • Author: Loving It Vegan
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 8
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Description

Vegan quesadillas stuffed with black beans and corn, guacamole and vegan cheese. Super filling, hearty, cheesy and very easy to make.


Ingredients

For the Black Bean and Corn Mix:

  • 1/2 Onion (Chopped)
  • 1/2 tsp Crushed Garlic
  • 1 Tbsp Olive Oil
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Ground Cumin
  • 1 15oz (425g) Can Black Beans (Drained)
  • 1 15oz (425g) Can Sweet Corn (Drained)
  • Sea Salt and Black Pepper to Taste

For the Guacamole:

  • 2 Avocados
  • 1/2 Fresh Lime (Squeezed)
  • Sea Salt and Black Pepper to Taste

For Assembling:

  • 1 and 1/4 cups (9oz/155g) Grated Vegan Cheese
  • 8 Tortillas (Wheat or Corn)

Instructions

  1. 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.
  2. Prepare your guacamole: Mash the avocados, squeeze in the lime juice and add sea salt and black pepper to taste. Set side.
  3. Grate the vegan cheese and set aside.
  4. 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.
  5. Remove from the pan and repeat with the next tortilla until all 8 tortillas are finished.
  6. Cut each quesadilla in half (or even into quarters if you prefer) and serve.

Notes

*This meal could be gluten-free if corn tortillas are used.

  • Category: Entree, Dinner, Savory
  • Cuisine: Vegan, Mexican

Nutrition

  • Serving Size: 1 Serve (of 8)
  • Calories: 331
  • Sugar: 2.7g
  • Sodium: 705mg
  • Fat: 15g
  • Saturated Fat: 5.7g
  • Carbohydrates: 45.1g
  • Fiber: 9.8g
  • Protein: 8.3g

Keywords: vegan quesadilla, vegan quesadillas

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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.
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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! If you have any recipes that take 5-20 minutes and use minimal ingredients, please email me the link and I’ll be happy to post it and advertise your wonderful site on my fb site “Super Quick Plant-Based Recipes”.

    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 🙂

    ★★★★★

    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?

    ★★★★★

    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.

    ★★★★★

    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 pasta. 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! Thanks

    ★★★★★

    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.

    ★★★★★

    Reply
    • Alison Andrews says

      June 20, 2018 at 7:50 am

      Definitely! Thanks Anna! 🙂

      Reply

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Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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