Vegan Quesadillas

Ingredients

• 6tortillas (the original recipe uses homemade gluten-free tortillas)
• ½onion, chopped
• 2 clovesgarlic, minced
• 1bell pepper, chopped
• 70 g (1 cup)fresh mushrooms, sliced
• 115 g (⅔ cup)cooked black beans, from dried or tinned
• 80 g (½ cup)corn, fresh, frozen or tinned
• 1 tbsp (15 ml), dividedoil
• 1 tbsp (15 ml)tamari or coconut aminos
• 1 tsponion powder
• ½ tspground cumin
• ½ tspground oregano
• ¼ tspsmoked paprika
• ⅓ tsp (optional)red pepper flakes
• to tastesalt and pepper
• 1 batchvegan cheese sauce (see the original recipe's notes)

Instructions

1. 1

   Cook the filling

   Heat ½ tbsp oil in a pan. Add the tamari, onion, garlic, pepper and mushrooms, then fry over medium heat for 3–4 minutes. Stir in the corn, black beans and spices, and fry for a further 3–4 minutes.

2. 2

   Spread the sauce

   Make a batch of vegan cheese sauce and spread some in an even layer over one tortilla. You can use another vegan cheese of your choice instead.

3. 3

   Add the filling

   Spoon on a layer of the vegetable mixture, using about 2–4 tbsp, then cover with another tortilla.

4. 4

   Toast the quesadilla

   Transfer it to a lightly oiled skillet and cook for about 2–3 minutes. Lightly brush the top with some of the remaining oil, flip, and cook the other side until both sides are browned and toasted.

5. 5

   Repeat and serve

   Repeat with the remaining tortillas and filling. Cut each quesadilla into 4 pieces and serve hot.

What are vegan quesadillas?

Quesadillas are a Mexican dish of tortillas filled, folded or layered with a savoury filling and toasted until crisp. This version is inspired by those flavours, using black beans, vegetables and a vegan cheese sauce instead of dairy cheese.

The combination of a creamy sauce and a well-seasoned filling gives the tortillas flavour and helps make this a satisfying meat-free meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 245 calories, 9g protein, 30g carbs, 8g fat.

The tortillas, beans and corn provide most of the carbohydrates, while the oil and vegan cheese sauce contribute much of the fat. Black beans add plant protein, with smaller amounts from the tortillas and vegetables. Pair a portion with a fresh salad or extra vegetables for a more balanced plate.

Build flavour in the filling

Aromatics: Frying the onion and garlic with the pepper and mushrooms first gives them time to soften and flavour the pan.

Seasoning: Tamari, cumin, oregano and smoked paprika add savoury, earthy notes. Add the optional chilli flakes if you want a little heat.

Keep the filling manageable

Filling amount: Use about 2–4 tbsp of the vegetable mixture per quesadilla, as directed. A moderate layer is easier to flip and less likely to spill out.

Sauce layer: Spread the vegan cheese sauce evenly over the tortilla before adding the vegetables. This helps distribute its flavour throughout each portion.

Toast until crisp

Pan heat: Cook over a moderate heat so the tortilla has time to brown while the filling warms through. If the pan is too hot, the outside may colour before the middle is hot.

Doneness: Look for both sides to be nicely browned and toasty. The exact cooking time can vary with the pan and tortilla thickness.

Choose tortillas that hold

Tortilla choice: The recipe uses six tortillas and notes homemade gluten-free ones. Use tortillas that are flexible enough to handle the filling and flip without cracking.

Vegan cheese: The recipe calls for a batch of vegan cheese sauce, but also allows another vegan cheese of your choice. If using a different option, spread or distribute it as evenly as you can.

Serve them hot

Cut each quesadilla into four pieces and serve straight from the pan while the tortilla is crisp. They work as a lunch, dinner, side dish or filling snack.

A fresh salad or crisp vegetables alongside make a simple contrast to the warm, savoury filling.

Recipe notes & tips

• Drain and rinse tinned black beans before adding them to the pan.
• If using frozen corn, add it straight to the pan and cook until heated through.
• Keep the vegetable filling in a compact layer so the quesadillas are easier to flip.
• Use a lightly oiled skillet to help the tortillas toast without sticking.
• Cut the quesadillas after cooking to keep the filling in place while they brown.

Variations

• Extra heat: Add more red pepper flakes to the vegetable mixture.
• Milder filling: Leave out the optional red pepper flakes.
• Fresh herbs: Add chopped fresh coriander when serving.
• Different vegetables: Swap the pepper or mushrooms for another vegetable you have to hand.
• Alternative cheese: Use another vegan cheese in place of the cheese sauce, as the recipe suggests.

Common mistakes to avoid

• Too much filling: It can spill out during flipping; keep to about 2–4 tbsp per quesadilla.
• Uneven sauce: Some bites may lack creaminess; spread the sauce in an even layer over the tortilla.
• Pan too hot: The tortilla may brown before the filling is hot; cook over medium heat.
• Skipping the flip oil: The second side may toast unevenly; brush it lightly with the remaining oil.
• Brittle tortillas: They can crack when topped; use flexible tortillas and handle them gently.

How to store

Refrigerate leftover cooked quesadillas in an airtight container and eat within 3 days. Reheat in a skillet over medium-low heat until warmed through and crisp again; the microwave will soften the tortillas.

Frequently asked questions