Best Vegan Quesadilla
User Reviews
5.0
78 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
321 kcal
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Course
Main Course
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Cuisine
Mexican
Best Vegan Quesadilla
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This Vegan Quesadilla recipe is loaded with flavor, and you'd never guess it's dairy-free! Make the two components ahead of time for a fast weeknight meal, or an easy lunch you can reheat in just minutes.
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Ingredients
Black Bean Filling
- 1 tablespoon extra-virgin olive oil , plus more for greasing the pan
- 1/2 red onion , chopped (100 grams)
- 1 red bell pepper , chopped (161 grams)
- 1 (15 oz.) can black beans , drained and rinsed
- 1 teaspoon ground cumin (2 grams)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- Pinch of cayenne pepper
- 1/2 teaspoon fine sea salt (3 grams; I use Real Salt brand)
- 1 to 2 cups fresh baby spinach (I just use a large handful)
Vegan Nacho Cheese
- 1 cup cashews (138 grams, not roasted or salted)
- 6 tablespoons water (82 grams)
- 1 1/2 tablespoons lemon juice (20 grams)
- 3/4 teaspoon salt (5 grams)
- 1 (4 oz.) can diced green chilies (113 grams)
- 6 to 8 jarred jalapeño slices (11 grams, or to taste)
Quesadilla Assembly
- 4 large flour tortillas (or gluten-free, if needed)
- salsa , for serving
- guacamole , for serving
Instructions
- Prepare the black bean filling by adding the olive oil to a large skillet over medium-high heat. Saute the onion and bell pepper until they soften, about 8 minutes. Add a splash of water, as needed, to help prevent sticking.
- While the veggies are cooking, add the vegan nacho cheese ingredients to a high-speed blender, and blend until totally smooth. You can taste and adjust any flavoring as needed. Set this aside while you finish the filling.
- When the onion and peppers are tender, add in the drained black beans, cumin, oregano, chili powder, cayenne pepper, and salt, and stir well. Add in the fresh spinach, and continue stirring and cooking until the spinach has wilted.
- Transfer the cooked black bean filling to a large bowl, and rinse and dry the large skillet so you can re-use it. Add a small drizzle of olive oil to the pan, and spread it around so it's lightly coated. (Don't use too much!) Add the tortilla to the pan, so it can start heating up.
- Spread a thin layer of the cheese sauce over the entire top of the tortilla, then add the black bean filling to only half of the tortilla. Let it cook for 2 to 3 minutes, until the tortilla starts to look golden on the bottom.
- Fold the tortilla in half, covering the half with the black bean filling, then use a spatula to transfer the quesadilla to a plate. Cut it into triangles, and serve warm, with salsa and guacamole. Leftover filling and cheese sauce can be stored separately in the fridge for up to 5 days.
Notes
- Nutrition information is for 1 of 4 quesadillas, without the optional toppings. This information is just an estimate, and not a guarantee.
Nutrition Information
Show Details
Calories
321kcal
(16%)
Carbohydrates
29g
(10%)
Protein
9g
(18%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Sodium
946mg
(39%)
Potassium
378mg
(11%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1247IU
(25%)
Vitamin C
51mg
(57%)
Calcium
57mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 946mg | 39% |
| Potassium | 378mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1247IU | 25% |
| Vitamin C | 51mg | 57% |
| Calcium | 57mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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