Easy Vegan Quesadillas
A quick lunch, sharing platter or delicious snack, these easy vegan quesadillas hit the spot! My vegan version of the traditional cheesy Mexican dish make for a great quick dinner or sharing starter.
I used chickpeas in this recipe but I also regularly use black beans. So feel free substitute in whatever kind of beans you fancy or have in the house.
I usually make mine with guacamole (mash up avocado, chillis, lime and coriander) to dip the crispy tortillas into after it has been cooked. You can also us my Guacammus recipe which works perfectly.
What you need:
- Beans
- Spring onions
- Red pepper
- Red chilli
- Vegan cheese
- Tortillas
Serve with:
- Guacamole
- Coriander
- Lime
- Salsa
How to make Easy Vegan Quesadillas
Rinse and drain the beans, and thinly dice the spring onion, red pepper. and chilli.
On one tortilla, add some beans, spring onion, red pepper and chilli. Top with a generous amount of grated cheese. Top with another tortilla.
Heat up a non-stick pan over a medium to high heat. Once hot, add the quesadilla and cook on one side until golden brown (around 5 minutes). Carefully flip and cook on the other side.
When the cheese is fully melted and the tortilla crispy, remove the cheesy quesadilla from the pan, and cut into quarters. Enjoy dipped into your sides!
If doubling up the recipe or making for a larger amount of people, put the cooked quaesadillas into the oven at a low heat to keep warm as you fry each one.
Vegan Quesadillas
Ingredients
- ½ tin of beans* (drained and rinsed )
- 1 spring onion (Diced, add an extra spring onion if you love an oniony quesadilla)
- ½ red pepper (diced )
- ½ red chilli (finely chopped. Use the whole chilli if you like it spicy)
- sea salt & pepper (to taste )
- 100 g vegan cheese (again, add an extra 50g if you like it cheesy!)
- 4 small tortillas (use gluten free tortillas for GFO)
Serve with
- guacamole
- coriander
- lime
- salsa
Instructions
- On one tortilla, add the beans, spring onion, red pepper and chilli. Season Top with a generous amount of grated cheese. Top with another tortilla.
- Heat up a non-stick pan over a medium to high heat. Once hot, add the quesadilla and cook on one side until golden brown (around 5 minutes). Carefully flip and cook on the other side.
- When the cheese is fully metled and the tortilla crispy, remove the cheesy quesadilla from the pan, and cut into quarters. Enjoy dipped into your sides!
Video
Notes
- If doubling up the recipe or making for a larger amount of people, put the cooked vegan quesadillas into the oven at a low heat to keep warm as you fry each one.
- You could add fresh coriander on top of the beans.
- Maybe also serve with some vegan yogurt mixed with a lime zest, and finely diced cucumber. Or vegan creme fraiche.
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!
We appreciate your feedback! It’s really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
Vegan Quesadillas
Ingredients
- ½ tin of beans* (drained and rinsed )
- 1 spring onion (Diced, add an extra spring onion if you love an oniony quesadilla)
- ½ red pepper (diced )
- ½ red chilli (finely chopped. Use the whole chilli if you like it spicy)
- sea salt & pepper (to taste )
- 100 g vegan cheese (again, add an extra 50g if you like it cheesy!)
- 4 small tortillas (use gluten free tortillas for GFO)
Serve with
- guacamole
- coriander
- lime
- salsa
Instructions
- On one tortilla, add the beans, spring onion, red pepper and chilli. Season Top with a generous amount of grated cheese. Top with another tortilla.
- Heat up a non-stick pan over a medium to high heat. Once hot, add the quesadilla and cook on one side until golden brown (around 5 minutes). Carefully flip and cook on the other side.
- When the cheese is fully metled and the tortilla crispy, remove the cheesy quesadilla from the pan, and cut into quarters. Enjoy dipped into your sides!
Video
Notes
- If doubling up the recipe or making for a larger amount of people, put the cooked vegan quesadillas into the oven at a low heat to keep warm as you fry each one.
- You could add fresh coriander on top of the beans.
- Maybe also serve with some vegan yogurt mixed with a lime zest, and finely diced cucumber. Or vegan creme fraiche.
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!
We appreciate your feedback! It's really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
3 comments
6
Wow! So simple and so delicious! We started eating the first quesadilla while the second one was still in the pan, so scrumptious! Thank you Madeleine!
Michelle
Absolutely delicious and takes only 10 minutes max to make. Also great if you have guests and don’t wanna cook for hours, but still wanna serve something great:)
Thanks for the great food inso, Madeleine!
Eline
I discovered this recipe after buying the cookbook. Its so easy and delicious and easily adjustable as well to whatever ingredients you have laying around. So perfect for a quick meal and it has become one of our household staples. Tip: Usually Im to lazy to make salsa or guacamole I just add some chilisaus.