Vegan Beans Quesadilla
Indulge in the hearty and flavorful goodness of this Vegan Beans Quesadilla, a plant-based twist on a Mexican classic! Packed with protein-rich black beans, sautéed red bell peppers, and onions seasoned with a vibrant blend of cumin, smoked paprika, and chili powder, this recipe brings bold, savory flavors to every bite. Melty vegan cheese binds the filling inside golden, crispy whole wheat tortillas, making it a satisfying and wholesome option for lunch, dinner, or a quick snack. Fresh cilantro and a spritz of lime juice add a refreshing finish, while the simple preparation—just 30 minutes from start to finish—makes it perfect for busy weeknights. Whether you're cooking for vegans, vegetarians, or anyone who loves delicious, nutritious meals, this quesadilla is sure to impress.
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Recipe Information
Ingredients
- 4 whole wheat tortillas
- 1 can (15 oz) canned black beans
- 1 red bell pepper
- 1 yellow onion
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup vegan cheese
- 0.25 cup fresh cilantro
- 1 lime
Instructions
Drain and rinse the canned black beans. Set aside.
Chop the red bell pepper and yellow onion into small, uniform pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, and sauté until the onion is translucent, about 5-7 minutes.
Add the minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for an additional 2 minutes, stirring frequently.
Add the black beans to the skillet and stir to combine. Cook for 3-4 minutes until the beans are heated through. Remove the mixture from the heat and set aside.
In another skillet or the same one cleaned, heat a teaspoon of olive oil over medium heat. Place one tortilla in the skillet.
Sprinkle 1/4 cup of vegan cheese evenly over the tortilla.
Spread a quarter of the bean and vegetable mixture over half of the tortilla. Fold the tortilla over to form a half-moon shape.
Press down lightly with a spatula and cook for 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted.
Remove the quesadilla from the skillet and set aside. Repeat the process with the remaining tortillas and filling.
Chop the fresh cilantro and cut a lime into wedges.
Once all quesadillas are cooked, slice them into wedges. Garnish with fresh cilantro and a squeeze of lime juice before serving.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5219 mg | 227% | |
| Total Carbohydrate | 257.1 g | 93% | |
| Dietary Fiber | 67.0 g | 239% | |
| Total Sugars | 15.8 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3103 mg | 66% | |
*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.
