Vegan Quesadilla Without Cheese Recipe

This savory veggie-rich quesadilla recipe is made without cheese and full of amazing fresh flavors. Sautéed onion, bell pepper, tomato, mushrooms, corn, and more are cooked on the stovetop and stuffed inside a tortilla for the easiest vegan quesadilla.

Black bean quesadillas are perfect for lunch or dinner–especially without the cheese! This plant-based quesadilla recipe is made with all types of fresh ingredients for the best flavors: bell peppers, corn, mushrooms, cilantro… Are you pulled in yet?

In less than 20 minutes, you can prepare your own veggie quesadilla made with fresh vegetables, refried beans, and black beans. This recipe for quesadillas is filled with nutrient-dense ingredients that will keep you full and going throughout the day (or evening.)

Why You’ll Love This Quesadilla

• Quick and filling: Refried and black beans are rich with protein which means this quesadilla recipe is filling and great for whenever you are hungry.
• Delicious: Fresh cilantro, spinach, seasoning, and onions create aromatic bold flavors that are rich and satisfying.
• Versatile: Easily swap up the fresh vegetables in this recipe. There are endless options you could use to stuff your quesadillas with.
• No cheese: The best part about this veggie quesadilla is that there is NO cheese. Perfect for those who are dairy-free!

Ingredients

The ingredients list for this recipe is so simple and straight to the point. You will need:

• Oil– Any kind of neutral cooking oil will work for these quesadillas such as avocado or olive oil.
• Onion– One medium white onion is halved and used for these yummy quesadillas.
• Bell pepper– One-half of a bell pepper provides extra crunch and fiber in this recipe. Use any colored pepper such as yellow, orange, green, or red.
• Tomato– One Roma tomato provides extra fresh flavors for the quesadillas. You can use grape or cherry tomatoes, too.
• Mushrooms– Portobello mushrooms give these quesadillas extra protein and provide earthy flavors that pair well with the other ingredients.
• Spinach– Fresh leafy spinach is another fresh ingredient for this recipe that provides color and enchanting flavors.
• Garlic powder– A little bit of garlic powder is enough to create robust aromatic flavors for this quesadilla without the cheese.
• Black beans– Canned black beans are easy to use for these quesadillas. Just drain and rinse the beans before using them in the recipe.
• Corn– Frozen or canned corn will work. Both options are great!
• Taco seasoning– Some taco seasoning gives these quesadillas all the flavors you need. You can easily make your own taco seasoning.
• Refried beans– Be sure to use vegetarian refried beans or make your own.
• Tortillas– Flour tortillas are what I like to use because they come in bigger sizes for bigger quesadillas.

For Serving

Serve these quesadillas with dairy-free sour cream, fresh cilantro, pico de Gallo, salsa, guacamole, avocado slices, and fresh lime wedges.

How To Make It

1. First, place a frying pan or large skillet over medium heat. Drizzle some cooking oil into the pan and allow it to warm up.
2. Next, place the diced onion into the pan and allow it to cook for about two minutes until it is fragrant. Place the chopped bell pepper into the pan with the onion and allow the bell pepper to cook for a few minutes.
3. After that, place the sliced mushrooms into the pan along with the corn, black beans, tomato, and spinach. Sprinkle garlic seasoning and the taco powder into the pan and mix everything together with a wooden spatula or spoon.
4. After the vegetable mixture has been cooked for five to seven minutes, you will need to prepare the quesadillas. Lay a tortilla on a flat surface, then spread one tablespoon of refried beans on one side of the quesadilla.

Next, spoon the vegetable mixture onto the refried beans, then close the tortilla in half. Wipe the skillet clean with a paper towel, then reheat the pan again.

Place the folded tortilla on the heated skillet with oil, then cook the quesadilla for three to five minutes per side. Be careful not to burn the quesadilla.

Top the quesadilla with freshly chopped cilantro and enjoy!

Chef’s Tips

• For gluten-free veggie quesadillas, be sure to use gluten-free or corn tortillas.
• Use fresh zucchini, squash, eggplant, bok choy, kale, or any type of vegetables in this plant-based quesadilla recipe.
• Any kind of beans will work if you do not have black beans.
• Store the leftovers in an airtight container in the refrigerator for up to four days.
• Be sure to use vegetarian refried beans to make keep these quesadillas plant-based.

FAQs

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