Best Vegan Quesadilla
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 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
Description
The recipe starts with sautéing red onion and red bell pepper in olive oil until softened, then adding spices, rinsed black beans, and fresh spinach until wilted. The seasoning mix includes cumin, oregano, chili powder, cayenne pepper, and salt to provide depth and mild heat. Meanwhile, a vegan nacho cheese is blended from soaked cashews, water, lemon juice, salt, diced green chilies, and sliced pickled jalapeños, resulting in a smooth, tangy sauce that mimics cheese flavor and texture.
The tortillas are lightly oiled and warmed, then spread with the black bean filling and nacho cheese before folding and crisping in the skillet until golden on both sides. Served with salsa and guacamole, these quesadillas bring a balanced combination of spices, creamy cheesy flavor, and crispy texture suitable for vegan diets. They make a filling, flavorful meal or snack.
Nutrition info is provided per quesadilla without toppings. Using gluten-free tortillas is an option for dietary needs. Adjust spice levels to taste by modifying jalapeños and cayenne. The recipe requires blending the cheese sauce to smoothness before assembly.
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 cumin 2 grams, ground
- 1/2 teaspoon oregano dried
- 1/2 teaspoon chili powder
- cayenne pepper pinch
- 1/2 teaspoon salt 3 grams; I use Real Salt brand, fine sea salt
- 1 to 2 cups spinach I just use a large handful, fresh baby
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 green chilies 113 grams, diced
- 6 to 8 jalapeño 11 grams, or to taste, sliced jarred
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 estimates apply to one quesadilla without optional toppings like salsa or guacamole.
- Use gluten-free tortillas as a substitute for dietary restrictions.
- Adjust jalapeño and cayenne quantities to modify spiciness to your liking.
- Ensure cashews are soaked for a smooth, creamy vegan cheese sauce texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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