Cheesy Vegan Quesadillas with Black Beans and Vegetables

These Cheesy Vegan Quesadillas with black beans and vegetables are the perfect combination of crispy, cheesy, and flavorful. Packed with protein from the black beans and plenty of nutrients from the veggies, these quesadillas are a satisfying meal for any time of the day.

Cheesy Vegan Quesadillas with Black Beans and Vegetables Recipe

Serves: 2-4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients:

4 medium-sized flour tortillas (or gluten-free tortillas)
1 cup vegan cheese shreds (cheddar or mozzarella style)
1 can (15 oz) black beans, drained and rinsed
1 medium red bell pepper, diced
1 small zucchini, diced
1 small onion, diced
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh cilantro, chopped (optional)
1/2 cup corn kernels (fresh, frozen, or canned)
Salsa, guacamole, or sour cream (optional, for serving)

Instructions:

1. Prepare the Vegetables:

Heat the olive oil in a skillet over medium heat.
Add the diced onion, bell pepper, and zucchini. Sauté for about 5 minutes, until softened and slightly browned.
Add the black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Stir well to combine and cook for another 2-3 minutes, until the beans are heated through and the spices are fragrant.
Remove from heat and set aside.

2. Assemble the Quesadillas:

Lay one tortilla flat on a clean surface.
Sprinkle a generous amount of vegan cheese on one half of the tortilla.
Spoon the vegetable and black bean mixture over the cheese.
Fold the tortilla in half to create a half-moon shape.

3. Cook the Quesadillas:

Heat a non-stick skillet over medium heat. Place the folded quesadilla in the pan and cook for about 3-4 minutes per side, until the tortilla is golden brown and the vegan cheese is melted inside.
You can press down gently on the quesadilla with a spatula to help it crisp up.

4. Serve:

Once the quesadilla is cooked, remove it from the pan and let it cool for a minute before cutting it into wedges.
Serve with salsa, guacamole, or vegan sour cream, if desired.

Tips for Perfect Vegan Quesadillas:

Use the right cheese: Make sure to use a melty, vegan cheese that you love. Brands like Daiya, Follow Your Heart, or Violife have great options for quesadillas.
Add extra veggies: Feel free to add more veggies like mushrooms, spinach, or sweet potatoes to make the quesadillas even more nutritious.
Make it spicier: If you love heat, add some sliced jalapeños or a drizzle of hot sauce to the veggie filling before folding the tortilla.
Pan-fry for extra crispiness: If you like your quesadillas extra crispy, lightly brush the outsides of the tortillas with olive oil before cooking them.

Why These Cheesy Vegan Quesadillas Are a Winner:

Easy and Quick: Ready in less than 30 minutes, these quesadillas are perfect for a quick weeknight dinner or a satisfying lunch.
Loaded with Flavor: The combination of melty vegan cheese, savory black beans, and seasoned veggies creates a delicious and hearty meal.
Customizable: You can easily swap out the veggies or protein source (such as tofu or tempeh) to suit your taste preferences.
Kid-Friendly: These quesadillas are a great way to introduce kids to more plant-based meals. They’re flavorful and fun to eat!

These Cheesy Vegan Quesadillas with black beans and vegetables are sure to become a go-to recipe for anyone craving a quick, flavorful, and satisfying plant-based meal. Enjoy!