Vegan Qesadillas
These Vegan Quesadillas are a delightful way to enjoy a quick meal that’s packed with flavor and nutrition. I love how versatile they are—perfect for using up leftover veggies!
Every time I make these quesadillas, I’m reminded of cozy nights spent with friends, sharing laughter and stories over good food.
I love how easy they are to whip up, and they’re a great way to get creative with whatever veggies I have on hand.
Plus, they’re really satisfying without being heavy, which is a win in my book!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using whole wheat tortillas for a bit more fiber, but you can use any type you prefer. The nutritional yeast is key for that cheesy flavor, so don’t skip it! If you’re not a fan of black beans, feel free to swap in chickpeas or lentils instead.
Tips & Notes
- •I always keep some avocado on hand—it just makes everything better!
- •If you want extra flavor, try adding some fresh cilantro or lime juice to the filling.
Recipe Variations
- •Sometimes, I’ll add some sautéed mushrooms for an earthy flavor.
- •You can also throw in some spinach or kale for an extra boost of greens.
Storage & Freezing
These quesadillas are best eaten fresh, but if you have leftovers, you can store them in an airtight container in the fridge for a couple of days. Just reheat in a skillet to bring back that crispiness!
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! You can prepare the filling and store it in the fridge. Just assemble and cook the quesadillas when you’re ready to eat.
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These Vegan Quesadillas are a delightful way to enjoy a quick meal that’s packed with flavor and nutrition. I love how versatile they are—perfect for using up leftover veggies!
Ingredients
Instructions
- 1
In a medium bowl, combine the black beans, diced bell pepper, red onion, corn, nutritional yeast, cumin, chili powder, salt, and pepper. Mix well to combine.
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the veggie mixture to the skillet and sauté for about 5 minutes, until everything is heated through and the peppers are slightly softened.
- 3
While the veggie filling is cooking, take another skillet and heat the remaining tablespoon of olive oil over medium heat.
- 4
Place one tortilla in the skillet and spoon a portion of the veggie filling onto half of the tortilla. Fold the other half over to create a half-moon shape.
- 5
Cook for about 2-3 minutes on each side, until the tortilla is golden brown and crispy. Repeat with the remaining tortillas and filling.
- 6
Slice the quesadillas into wedges and serve hot with avocado slices and salsa. Enjoy!
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