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Square photo of a pile of vegan quesadillas onto a wooden board with a lime wedge

Vegan Quesadilla

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 20 mins
  • Total: 30 mins
  • 4 quesadillas 1x
  • Main Dish, Dinner
  • Mexican
  • Vegan

Servings 4 quesadillas 1x

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This vegan quesadilla recipe is quick and easy to make, but also so filling, flavorful, and cheesy. Besides, it only requires 10 ingredients!


  • 12 tbsp extra virgin olive oil
  • 1 onion, diced, I used red onion
  • 1 medium red bell pepper, diced
  • 1 15-ounce can black beans (425 g), drained and rinsed (1 1/2 cups or 260 g)
  • 1 tsp chili powder
  • ½ tsp salt
  • ½ tsp ground cumin
  • ¼ tsp ground black pepper
  • 4 flour tortillas
  • 2 cups vegan shredded cheese (200 g), I used Violife


  1. Heat the oil over medium-high heat in a large non-stick skillet.
  2. Cook the onion until softened, stirring occasionally.
  3. Add the red bell pepper, and cook until the veggies are golden brown, stirring occasionally. 
  4. Add the beans, chili powder, salt, cumin, and black pepper, stir and cook 2-3 more minutes, stirring occasionally. 
  5. Place each tortilla on a work surface and sprinkle with ½ cup vegan shredded cheese on one half of the tortilla. Add ¼ of the bean mixture, and fold in half. Brush the outside of each tortilla with some oil.
  6. Heat a non-stick skillet over medium-low heat (you can also use a griddle), lightly brown each quesadilla for 2-3 minutes per side or until golden brown and the vegan cheese is melted.
  7. Remove from skillet, cool for 2-3 minutes, and cut each quesadilla into 3 pieces.
  8. Serve immediately just by themselves or with your favorite sauce (I love salsa and vegan sour cream). Store leftover filling in the refrigerator for 3-4 days and cooked quesadillas for 1-2 days. Both the filling and quesadillas are freezer friendly. 


  • Use any type of oil, veggies, and salt you have on hand.
  • Use corn tortillas or tortillas made with any gluten-free flour for a gluten-free version of the recipe.
  • If you’re oil-free, cook the filling with some water or oil-free vegetable stock, and don’t brush the tortillas with oil.
  • Use store-bought black beans or cook them from scratch. Any other sources of plant-based protein are also okay, like other legumes, tofu, seitan, tempeh, or even textured vegetable protein.
  • This recipe calls for traditional American chili powder, not cayenne. Cayenne and international chili powders are usually incredibly spicy. So if you live outside of the United States, please keep that in mind. If you can only find cayenne, add it to taste until the sauce is okay for you, but not too spicy.
  • I used large flour tortillas, but you could also use corn tortillas or any other size of flour tortillas, just keep in mind you’ll need to add less cheese and filling to each tortilla, and you’ll also need more tortillas.
  • I used Violife vegan shredded cheese, but any brand will do. My shreddable vegan mozzarella is also great, and for a more affordable alternative, try my vegan cheese recipe.


  • Serving Size: 1 quesadilla
  • Calories: 423
  • Sugar: 3.7 g
  • Sodium: 1182 mg
  • Fat: 17.8 g
  • Saturated Fat: 7.9 g
  • Carbohydrates: 55.5 g
  • Fiber: 7.9 g
  • Protein: 10.5 g