Vegan Beans Quesadilla

Savor the vibrant flavors of this Vegan Beans Quesadilla, a plant-based delight that's packed with protein and bursting with bold spices. Perfectly seasoned black beans, sautéed red bell peppers, and onions come together in a smoky, savory filling enhanced by cumin, smoked paprika, and chili powder. Melty vegan cheese binds the filling in whole wheat tortillas, which are pan-fried to golden perfection for a crispy, satisfying bite. Topped with fresh cilantro and a zesty squeeze of lime, this easy, 30-minute recipe is a wholesome twist on a Mexican classic—ideal for quick weeknight dinners or hearty vegan appetizers. Serve these quesadillas with your favorite salsa, guacamole, or a dollop of plant-based sour cream for the ultimate fiesta on your plate!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 whole wheat tortillas
• 1 can (15 oz) canned black beans
• 1 red bell pepper
• 1 yellow onion
• 2 cloves minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup vegan cheese
• 0.25 cup fresh cilantro
• 1 lime

Directions

Step 1

Drain and rinse the canned black beans. Set aside.

Step 2

Chop the red bell pepper and yellow onion into small, uniform pieces.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, and sauté until the onion is translucent, about 5-7 minutes.

Step 4

Add the minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for an additional 2 minutes, stirring frequently.

Step 5

Add the black beans to the skillet and stir to combine. Cook for 3-4 minutes until the beans are heated through. Remove the mixture from the heat and set aside.

Step 6

In another skillet or the same one cleaned, heat a teaspoon of olive oil over medium heat. Place one tortilla in the skillet.

Step 7

Sprinkle 1/4 cup of vegan cheese evenly over the tortilla.

Step 8

Spread a quarter of the bean and vegetable mixture over half of the tortilla. Fold the tortilla over to form a half-moon shape.

Step 9

Press down lightly with a spatula and cook for 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted.

Step 10

Remove the quesadilla from the skillet and set aside. Repeat the process with the remaining tortillas and filling.

Step 11

Chop the fresh cilantro and cut a lime into wedges.

Step 12

Once all quesadillas are cooked, slice them into wedges. Garnish with fresh cilantro and a squeeze of lime juice before serving.

Nutrition Facts

Serving size	(1080.6g)

Amount per serving	% Daily Value*
Calories	1834.5

Total Fat 63.3g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 3.5g
Cholesterol 0mg	0%
Sodium 5219.1mg	0%
Total Carbohydrate 257.1g	0%
Dietary Fiber 67.0g	0%
Total Sugars 15.8g
Protein 57.4g	0%

Vitamin D 0IU	0%
Calcium 461.3mg	0%
Iron 21.2mg	0%
Potassium 3103.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.2%

Protein: 12.6%

Carbs: 56.3%