Vegan Quesadillas
Press black beans, corn, bell pepper, onion, garlic, cumin and smoked paprika onto tortillas, then cook 10 minutes. Lime, cilantro and vegan cheese shreds finish it.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 150 g
- 1 clove
- 1 tsp
- ½ tsp
- ¼ tsp
- 100 g
- 1 tbsp
- 10 g
Process
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In a small bowl, mash the drained black beans with a fork until mostly broken down but still chunky. Stir in the corn kernels, diced red bell pepper, chopped red onion, minced garlic, ground cumin, smoked paprika, salt, and lime juice. Mix well.
Lay two flour tortillas flat on a clean surface. Spread half of the black bean mixture evenly over each tortilla, leaving a 1 cm border. Sprinkle half of the vegan cheese shreds over the filling on each.
Top each with a second flour tortilla and press down gently. Brush the top tortilla lightly with a little olive oil.
Heat a large non-stick skillet over medium heat. Place one quesadilla in the skillet, oiled side down. Cook for 3–4 minutes until the bottom is golden and crisp. Brush the top with a little olive oil, then carefully flip with a spatula and cook for another 3–4 minutes until golden and the cheese has melted.
Transfer the quesadilla to a cutting board and repeat with the second quesadilla. Let rest for 1 minute, then cut into wedges. Garnish with chopped fresh cilantro if desired.
Kitchen notes
Kitchen notes
- Do not overfill the tortillas or they will tear when flipping; keep the filling to a thin, even layer.
- Mash the beans well but leave some texture for a hearty bite; a smooth paste can make the quesadilla soggy.
- Cook over medium heat, not high, so the tortilla crisps evenly without burning before the cheese melts.
- Let the cooked quesadilla rest for a minute before cutting; this helps the filling set and prevents it from spilling out.
Substitutions
- flour tortillas→gluten-free tortillas
- vegan cheese shreds→cashew cream or extra mashed avocado
- black beans→pinto beans or kidney beans
- red bell pepper→green bell pepper or roasted poblano
Storage & reheating
Store leftover quesadilla wedges in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet in a 180°C oven for 5-7 minutes until crisp, or in a skillet over medium heat for 2-3 minutes per side. Avoid microwaving, as it makes the tortilla soft and chewy.
FAQ
The questions we get asked most
Why did my vegan quesadilla turn out soggy?
Sogginess usually comes from wet fillings or insufficiently drained beans and vegetables. Make sure to drain and rinse the canned beans well, pat the bell pepper dry, and avoid overfilling the tortilla. Cooking on medium heat allows moisture to evaporate while the tortilla crisps.
Can I use a different type of bean instead of black beans?
Yes, pinto beans, kidney beans, or white beans all work well. Mash them slightly and adjust seasoning to taste. The texture will be similar, though kidney beans are firmer and may need a bit more mashing.
How do I prevent the quesadilla from falling apart when flipping?
Use a large, thin spatula and press down gently on the top tortilla before flipping. Make sure the cheese has started to melt on the first side, which helps bind the tortillas together. If it still feels loose, cook a minute longer before flipping.
Can I make these quesadillas ahead of time?
You can assemble the quesadillas up to 4 hours in advance and keep them covered in the refrigerator. Cook them just before serving for the best crisp texture. Alternatively, cook them completely, cool, and reheat in a skillet or oven.
What can I use instead of vegan cheese?
If you prefer to avoid vegan cheese, try mashed avocado, a drizzle of cashew cream, or a sprinkle of nutritional yeast for a cheesy flavor. These alternatives won't melt and stretch the same way but still taste great.
Are these quesadillas gluten-free?
Only if you use gluten-free tortillas. Standard flour tortillas contain wheat gluten. Check the label to ensure your tortillas are certified gluten-free.
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