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!
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!)
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!
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.
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.
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.
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)
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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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
- 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
- Preheat the oven to 425° Line a large baking sheet (11×21) or two smaller ones with parchment paper
- Prep your veggies
- In a small bowl mix the seasonings: chili powder, cumin, chipotle powder, granulated garlic, granulated onion, salt and pepper. Set aside.
- 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.
- 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 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)
- 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.
- 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 11×21 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,..
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,
Omg these look amazing I’ll be making these asap! Thanks Verna
★★★★★
Thanks so much Kelly! Enjoy!