Best Vegan Quesadilla

Servings

Font

Images Notes Nutrition

5 from 78 votes

This Best Vegan Quesadilla features a spiced black bean filling cooked with onion, bell pepper, and spinach paired with a creamy vegan nacho cheese made from blended cashews and green chilies. The filling offers a hearty, well-seasoned texture while the cheese adds tangy creaminess. Assembled between warmed tortillas and pan-seared until golden, the quesadillas provide a satisfyingly savory vegan meal.

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

Servings: 4

Calories: 321 kcal

Course: Main Course

Cuisine: Mexican

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 321

% 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.