Vegan Vegetarian Quesadilla

Discover the ultimate Vegan Vegetarian Quesadilla recipe—an easy, flavor-packed meal perfect for weeknight dinners or casual lunches. These quesadillas feature wholesome whole wheat tortillas filled with a vibrant combination of sautéed black beans, red bell peppers, red onions, and wilted baby spinach, all seasoned with smoky paprika, cumin, and garlic powder for a bold and savory kick. Melted vegan shredded cheddar cheese brings everything together, creating a crispy, golden exterior with a gooey, satisfying center. Ready in just 25 minutes, this plant-based recipe is both nutritious and indulgent, and it pairs wonderfully with creamy guacamole and zesty salsa for a crowd-pleasing finish. Whether you're vegan, vegetarian, or simply craving a healthier spin on a classic comfort food, this quesadilla is guaranteed to become a household favorite!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 pieces Whole wheat tortillas (vegan)
• 1 cup Canned black beans (drained and rinsed)
• 1 piece Red bell pepper (diced)
• 1 small Red onion (finely chopped)
• 1 cup Baby spinach
• 1 cup Vegan shredded cheddar cheese
• 1 tablespoon Olive oil
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Cumin
• 0.5 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0 Guacamole (optional, for serving)
• 0 Salsa (optional, for serving)

Directions

Step 1

Heat a medium skillet over medium heat and add the olive oil.

Step 2

Once the oil is warm, add the diced red bell pepper and chopped red onion. Sauté for 3-4 minutes until softened.

Step 3

Add the drained black beans, garlic powder, cumin, paprika, salt, and black pepper to the skillet. Stir well and cook for another 2 minutes to combine the flavors.

Step 4

Add the baby spinach to the skillet and cook for 1-2 minutes until wilted. Remove the mixture from the heat and set aside.

Step 5

Heat a clean, large non-stick skillet or flat griddle over medium heat. Place one tortilla on the skillet.

Step 6

Sprinkle about 2 tablespoons of vegan shredded cheddar cheese evenly over half of the tortilla.

Step 7

Spoon a quarter of the cooked veggie and bean mixture on top of the cheese layer, then sprinkle another 2 tablespoons of cheese over the filling.

Step 8

Fold the tortilla in half to cover the filling and press gently with a spatula.

Step 9

Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is crisp and golden brown, and the cheese has melted.

Step 10

Repeat with the remaining tortillas and filling to make 4 quesadillas total.

Step 11

Slice each quesadilla into wedges and serve hot with guacamole and salsa on the side, if desired.

Nutrition Facts

Serving size	(923.3g)

Amount per serving	% Daily Value*
Calories	1380.2

Total Fat 63.0g	0%
Saturated Fat 29.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 3644.6mg	0%
Total Carbohydrate 178.2g	0%
Dietary Fiber 36.6g	0%
Total Sugars 15.8g
Protein 40.3g	0%

Vitamin D 0IU	0%
Calcium 934.4mg	0%
Iron 14.2mg	0%
Potassium 1743.9mg	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: 39.3%

Protein: 11.2%

Carbs: 49.5%