Vegan Vegetarian Quesadilla
Savor the perfect blend of plant-based goodness with this Vegan Vegetarian Quesadilla recipe! Packed with wholesome ingredients, this quick and easy dish features whole wheat tortillas stuffed with a flavorful mix of sautéed black beans, red bell peppers, red onions, and baby spinach, seasoned with garlic powder, cumin, and paprika for a bold, smoky kick. Melted vegan cheddar cheese ties the filling together in a crispy, golden tortilla shell. Ready in just 25 minutes, these quesadillas are a satisfying lunch, dinner, or snack, and pair perfectly with creamy guacamole and zesty salsa for added flavor. Whether you're a seasoned vegan or simply exploring meatless meals, this recipe delivers a healthy, delicious twist on a classic favorite!
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Recipe Information
Ingredients
- 4 pieces Whole wheat tortillas (vegan)
- 1 cup Canned black beans (drained and rinsed)
- 1 piece Red bell pepper (diced)
- 1 small Red onion (finely chopped)
- 1 cup Baby spinach
- 1 cup Vegan shredded cheddar cheese
- 1 tablespoon Olive oil
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- Guacamole (optional, for serving)
- Salsa (optional, for serving)
Instructions
Heat a medium skillet over medium heat and add the olive oil.
Once the oil is warm, add the diced red bell pepper and chopped red onion. Sauté for 3-4 minutes until softened.
Add the drained black beans, garlic powder, cumin, paprika, salt, and black pepper to the skillet. Stir well and cook for another 2 minutes to combine the flavors.
Add the baby spinach to the skillet and cook for 1-2 minutes until wilted. Remove the mixture from the heat and set aside.
Heat a clean, large non-stick skillet or flat griddle over medium heat. Place one tortilla on the skillet.
Sprinkle about 2 tablespoons of vegan shredded cheddar cheese evenly over half of the tortilla.
Spoon a quarter of the cooked veggie and bean mixture on top of the cheese layer, then sprinkle another 2 tablespoons of cheese over the filling.
Fold the tortilla in half to cover the filling and press gently with a spatula.
Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is crisp and golden brown, and the cheese has melted.
Repeat with the remaining tortillas and filling to make 4 quesadillas total.
Slice each quesadilla into wedges and serve hot with guacamole and salsa on the side, if desired.
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3645 mg | 158% | |
| Total Carbohydrate | 178.2 g | 65% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 15.8 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 934 mg | 72% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1744 mg | 37% | |
*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.
