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    Home » Mains

    Vegan Quesadillas with Refried Black Beans and Roasted Vegetables!

    Updated: Jun 10, 2020 by Verna Rindler · This post may contain affiliate links · 5 Comments

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    vegan quesadillas being dipped in sauce

    Crispy baked and packed full of veggies these Vegan Quesadillas are the best you’ll taste and simple too! with mushrooms, black beans, peppers and quesadilla sauce! Cheeseless and Devine! Your taste buds will be singing! Easily gluten free!

    vegan quesadilla being dipped in sauce

    We are huge lovers of Mexican food in my house and I have been meaning to share my vegan quesadilla recipe for awhile now! It’s super simple, healthy and versatile!

    I fill the tortillas with refried black beans, roasted fajita veggies like mushrooms, zucchini, bell peppers, fresh cilantro, lime juice add some taco seasonings, toss them on a baking sheet and in the oven they go!

    I serve them with pico de gallo or salsa and my 3 ingredient quesadilla sauce which is the sauce I use for my burritos (so good!)

    vegan quesadillas on a tray with sauce and salsa

    Il’l be honest I have never cooked a quesadilla on the stovetop! I have always used the oven or grill! That way they’re done all at the same time for your guests and they’re just as crispy , trust me!! It also gives you the option of leaving out the oil.

    The closest Mexican food near me would be about an hour away and it’s not Chilies or Taco Bell but the two mexican restaurants we do have some serve up delicious vegetarian and vegan options! So we head there for a treat once or twice a month.

    I’m quite fond of the sweet potato and spinach quesadilla and my husband is almost always a taco man or sometimes the grilled vegetable fajita bowl calls his name lol!

    And the rest of the time if I want some plant based Mexican goodness I’m cooking em up in my kitchen: burritos, enchiladas, nachos, Crunchwraps, you name it! and of course my vegan quesadillas they’re Healthy, affordable and down right delicious! So let’s make them shall we!! Enjoy everyone!

    vegan quesadilla wedge being dipped in sauce

    How do you make Vegan Quesadillas?

    Preheat the oven to 425° Line a large baking sheet with parchment paper

    In a small bowl mix the seasonings.

    taco seasoning on a plate for vegan quesadillas

    Add the mushrooms, peppers, and zucchini to the sheet pan. Drizzle with the oil (if using) and sprinkle the taco seasoning mix on top. Mix with your hands and spread evenly on pan. Bake for 8 minutes. Remove from oven.

    roasted vegetables for vegan quesadillas on a baking sheet

    To assemble quesadillas: Evenly spread a layer of refried black beans on a tortilla. Using tongs add some of the roasted veggies to half of the tortilla. Sprinkle with some cilantro and a squeeze of lime juice. Fold the tortilla over to form a half circle. Repeat with remaining tortillas.

    Using the same large baking sheet remove the parchment and make sure it is wiped dry of moisture. Spray the sheet lightly with cooking spray, add the quesadillas and spray the tops lightly with cooking spray (optional)

    Bake for 16 minutes flipping the tortillas half way through baking. Remove from the oven. Cut each quesadilla into thirds. enjoy!! Makes 6 quesadillas. For full recipe ingredients and instructions see recipe card below.

    step by step photos how to make and assemble vegan quesadillas

     

    Optional add ins for my Vegan Quesadilla:

    For this quesadilla recipe you could definitely add in or substitute some:

    • Vegan Chicken like Gardein Chickn’ strips, Beyond meat grilled chicken strips, Tofurky chick’n or your favourite homemade chicken seitan
    • cooked Spinach
    • smashed avocado
    • canned Corn (I’m not a fan of frozen)
    • grated Vegan Cheese (my mozzarella is awesome!!) Or any store bought like Miyoko, Daiya, Violife, Follow Your Heart, etc,…

    What to serve with vegan quesadillas?

    • Spanish rice
    • Refried beans
    • Salsa or Pico de Gallo 
    • Vegan sour cream
    • Sliced avocado or guacamole
    • Salsa verde
    • Vegan Nacho Cheese Sauce (queso)
    • Hot sauce (I love Valentina’s)

    a stack of three vegan quesadillas

    You'll love these Refried Black Bean and Veggie Quesadillas, they're:

    crispy

    vegan

    oven baked

    Easy

    full of flavour

    savoury

    Dairy free

    full of warm mexican spices

    packed with veggies and beans

    protein rich with 20 grams per serving!

    Easily gluten free

    Enjoy you Guys. Happy Day! Feel free to comment below and rate this recipe. I'd love to hear from you!
    Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based and Vegan Recipes ❤️

    Want more Vegan Mexican Recipes? Here you go!

    • Vegan Burrito (Better than Chipotle)
    • Best Vegan Taco Meat
    • 10 Minute Nacho Cheese Sauce
    • 15 Minute Cowboy Caviar (AKA Texas Caviar)
    • Restaurant Style Salsa Recipe
    • Vegan Crunchwrap Supreme
    • Easy Homemade Guacamole
    • Pico de Gallo Recipe (Mild or Spicy)
    • Vegan Nachos (Fully Loaded)
    • Tasty Tex Mex Vegan Taco Meat Recipe (tofu)
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    a stack of three vegan quesadillas

    Vegan Quesadillas with Refried Black Beans and Roasted Vegetables!


    ★★★★★

    5 from 2 reviews

    • Author: Verna
    • Total Time: 39 minutes
    • Yield: 6 Servings 1x
    Print Recipe
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    Description

    Crispy baked and packed full of veggies these Vegan Quesadillas are the best you’ll taste and simple too! with mushrooms, black beans, peppers and quesadilla sauce! Cheeseless and Devine! Your taste buds will be singing! Easily gluten free! 


    Ingredients

    Scale
    • 6 large flour or corn tortillas, regular or gluten free
    • 1 can of refried black beans, I use Amy's (so good!) I almost use the whole can. Try my bean recipe if you have the time it's delicious!
    • 1 large red pepper, cut into strips
    • 1 large green pepper, cut into strips
    • 1 small to medium zucchini, cut lengthwise and sliced into 1/2 slices (approximately)
    • 2 tablespoons oil (optional) I use grapeseed oil
    • 1/2 lb (227 grams) sliced mushrooms
    • 1/2 tablespoon chili powder
    • 1/2 tablespoon ground cumin
    • 1/2 teaspoon chipotle powder
    • 1/2 teaspoon granulated garlic
    • 1/2 teaspoon granulated onion
    • 3/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 to 1/3 cup cilantro, chopped
    • 1 lime
    • oil cooking spray for spraying quesadillas (optional)

    Quesadilla sauce (chipotle mayo sauce):

    • 1/3 cup vegan mayonnaise (I use Vegenaise)
    • 1/2 tablespoon chipotle sauce from a can of chipotles in adobe sauce
    • 1/2 tablespoon pickled jalapeño juice

    Instructions

    1. Preheat the oven to 425° Line a large baking sheet (11x21) or two smaller ones with parchment paper
    2. Prep your veggies
    3. In a small bowl mix the seasonings: chili powder, cumin, chipotle powder, granulated garlic, granulated onion, salt and pepper. Set aside.
    4. Add the mushrooms, peppers, and zucchini to the sheet pan. Drizzle with the oil (if using) and sprinkle the taco seasoning mix on top. Mix with your hands and spread evenly on pan. Bake for 8 minutes. Remove from oven.
    5. To assemble quesadillas: Evenly spread a layer of refried black beans on a tortilla. Using tongs add some of the roasted veggies to half of the tortilla. Sprinkle with some cilantro and a squeeze of lime juice. Fold the tortilla over to form a half circle. Repeat with remaining tortillas.
    6. Using the same large sheet pan remove the parchment and make sure it is wiped dry of moisture. Spray the baking sheet lightly with cooking spray, add the quesadillas and spray the tops lightly with cooking spray (optional)
    7. Bake for 16 minutes flipping the tortillas half way through baking. Remove from the oven. Cut each quesadilla into thirds. enjoy!! Makes 6 quesadillas. For step by step photos see above post.
    8. Serve with my quesadilla sauce, and Pico de Gallo or salsa. Vegan sour cream and guacamole are great additionstoo!

    Notes

    • If I choose to use store bought salsa my favourite brand is Old El Paso Restaurant Style (Mild)
    • you definitely need a large baking sheet for the veggies so they are not crowded or two smaller ones. I use my 11x21 inch baking sheet.
    • To reheat quesadillas: in the oven 400° for 3-5 minutes per side, same for frying pan on medium high heat. You can reheat in microwave but they won't be crispy.

    Optional add ins or substitutions for quesadillas:

    • Vegan Chicken: like Gardein Chickn’ strips, Beyond meat grilled chicken strips, Tofurky chick’n or your favourite homemade chicken seitan,
    • Spinach,
    • smashed avocado,
    • canned Corn (I’m not a fan of frozen),
    • grated Vegan Cheese (my mozzarella is awesome!!) Or any store bought like Miyoko, Daiya, Violife, Follow Your Heart, etc,..
    • Prep Time: 15 Minutes
    • Cook Time: 24 Minutes
    • Category: Mains, Gluten Free,
    • Method: Bake / Oven
    • Cuisine: Mexican, Vegan

    Keywords: vegan quesadilla, vegan quesadillas, vegetables, refried black beans, black beans, roasted vegetables, mushrooms, peppers, zucchini, queso, sauce, salsa, pico de Gallo, easy, baked, crispy, grilled, cheeseless, dairy free,

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

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    Reader Interactions

    Comments

    1. Sam

      April 24, 2021 at 7:24 pm

      Made theses quesadillas for dinner last night. Followed recipe to a tee. They were so Good! My kids devoured them. thank you!

      ★★★★★

      Reply
      • Verna

        April 26, 2021 at 6:22 am

        Oh wonderful, happy you enjoyed!

        Reply
    2. Kruti

      March 19, 2021 at 2:46 am

      Thank you verna
      I am from India and recently I have started take away Mexican cuisine from home. If I prepare quesadilla on stove for take away. Than it will be soogy after and hour?

      Reply
    3. Kelly

      January 02, 2020 at 11:46 pm

      Omg these look amazing I'll be making these asap! Thanks Verna

      ★★★★★

      Reply
      • Verna

        January 03, 2020 at 12:03 am

        Thanks so much Kelly! Enjoy!

        Reply

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    Hi, I’m Verna! Major foodie of all things vegan! Welcome to The Cheeky Chickpea; here, you’ll find hundreds of restaurant-worthy easy vegan recipes. Some oil-free and gluten-free, from veggie-powered plant-based comfort foods to decadent desserts. Lots of tricks and tips up my chef sleeve…Grab your apron let’s get cooking!

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