Quick Vegan Quesadillas
Elevate your lunch or dinner game with these Quick Vegan Quesadillas—an irresistible, plant-based delight that's ready in just 25 minutes! Packed with vibrant flavors and textures, this recipe features crispy golden tortillas stuffed with gooey vegan cheese, protein-rich black beans, sweet corn, and sautéed bell peppers, all seasoned with a hint of smoky cumin and zesty chili powder. Fresh cilantro adds a burst of freshness, while salsa and creamy guacamole on the side take these quesadillas to the next level. Perfect for busy weekdays or casual gatherings, these customizable quesadillas are easy to make and bursting with flavor in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Large flour tortillas
- 2 cups Vegan cheese (shredded)
- 1 cup Canned black beans (rinsed and drained)
- 1 medium Bell pepper (diced)
- 0.5 cup Sweet corn (frozen or canned, drained)
- 2 stalks Green onions (chopped)
- 2 tablespoons Fresh cilantro (chopped)
- 2 tablespoons Olive oil (for cooking)
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Chili powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Salsa (for serving)
- 0.5 cup Guacamole (for serving)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced bell pepper, black beans, corn, and green onions to the skillet. Sauté for 3-4 minutes, or until the vegetables are slightly tender.
Sprinkle the mixture with cumin powder, chili powder, salt, and black pepper. Stir to combine evenly, then remove the mixture from the skillet and set aside.
Wipe the skillet clean and lower the heat to medium-low. Brush or drizzle the remaining 1 tablespoon of olive oil onto the skillet.
Place one tortilla on the skillet, and evenly spread about 1/2 cup of vegan cheese on half of the tortilla. Add 1/4 of the sautéed vegetable mixture on top of the cheese.
Fold the tortilla in half to cover the filling and gently press down using a spatula.
Cook the quesadilla for 2-3 minutes on one side, or until golden brown and the cheese begins to melt. Carefully flip and cook the other side for another 2-3 minutes.
Remove the quesadilla from the skillet and repeat with the remaining tortillas and filling.
Once all the quesadillas are cooked, cut them into wedges and garnish with chopped cilantro.
Serve warm with salsa and guacamole on the side.
Nutrition Facts
Calories |
2153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4950 mg | 215% | |
| Total Carbohydrate | 246.5 g | 90% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 24.6 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1595 mg | 123% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2432 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
