Vegetarian Quesadillas loaded with black beans, corn, bell pepper, a healthy amount of cheese, and a whole wheat tortilla. These veggie quesadillas are easy, packed with flavor and 100% customizable!

A stack of veggie quesadillas with small bowls of salsa and Greek yogurt behind.

I love making lighter versions of classic Southwestern food. These vegetarian quesadillas are made with a mix of black beans, vegetables and spices for a super delicious and healthy dinner.

No sautéing is required, raw veggies are tucked inside the whole wheat tortilla and then sprinkled with as little cheese as possible to help quesadillas stay together.

Serve veggie quesadilla with chicken tortilla soup or Mexican street corn salad and you will be immediately transported to Mexico.

Plus, as a bonus, these veggie quesadillas freeze really well. Make a batch or two and then bake fresh. Perfect for busy activity filled nights!

Other favorite Mexican dinners on regular rotation in our house include chicken quesadillas and chicken tostadas. They are quick, easy, and customizable!

Ingredients for Veggie Quesadilla

Wheat tortillas, cheese, corn, red bell pepper, black beans, salsa, sour cream, cumin, salt and cilantro.

With 31 grams of plant based protein per serving, these meatless veggie quesadillas are full of nutrient rich ingredients!

  • Large whole wheat tortillas:  Use large pliable tortillas like whole wheat or whole grain. Not corn tortillas. White tortillas work too.
  • Black beans: Plant based protein and give great texture in every bite. Use canned low sodium or make Instant Pot black beans.
  • Corn: Fresh, frozen or canned this is a favorite Tex Mex ingredient for its sweet taste.
  • Red bell pepper: Adds crunch and color! You could use green, yellow, orange or a combination for a ‘rainbow’ of colors.
  • Red onion and fresh cilantro: Another ingredients that adds that classic Southwest taste.
  • Cumin and salt: Cumin adds a warm, earthy taste while salt balances flavors.
  • Cheese: Use freshly grated cheese as store bought shredded cheese contains anti-caking agents that prevent cheese from melting. Colby, cheddar, or mozzarella cheese are great options. I used white sharp cheddar.
  • Condiments: Greek yogurt or sour cream, salsa and guac.

How to Make Vegetarian Quesadillas

The basic steps to make these quesadillas are simple. They are ready in 30 minutes, and 20 minutes is idle baking time!

Corn, bell peppers, cilantro, red onion, black beans and cumin in glass bowl.

Make the filling: In a large mixing bowl, add black beans, corn, pepper, cilantro, red onion, cumin and salt. Stir well to combine and no need to saute any of these vegetables.

Vegetarian quesadilla filling on top of whole wheat tortilla and topped with shredded cheese.

Build each quesadilla: On a half of tortilla sprinkle 3 tbsp of cheese (half 1/3 cup), spread 1/2 cup veggie mixture and sprinkle with remaining 3 tbsp of cheese. Fold the other half of tortilla on top pressing on it somewhat gently-hard making a half moon shape.

I prefer to fold one tortilla in half rather than stack two on top of each other. That way even less cheese is required and veggies are not falling out all over the plate.

Unbaked quesadillas on a baking sheet.

Bake at 350 degrees F for 20 minutes: Remove from the oven, let rest for 3-5 minutes and cut each quesadilla in half using serrated knife.

Variations

  • Vegan: Replace cheese with vegan cheese or add Instant Pot refried beans.
  • Protein boost: To keep vegetarian, add crumbled or diced tofu. Make sure to squeeze well, unless using leftover crispy pan fried tofu.
  • Add avocado: For added creaminess, add diced avocado to the veggie mix.
  • Pickled onions: Instead of raw onions, use pickled onions. They add tang and extra flavor!
  • Spices: Some black pepper, garlic powder, chili powder or homemade taco seasoning could be used as well.
  • Other vegetable options: Cauliflower, broccoli, asparagus, jalapenos, or cooked diced sweet potato. Mushrooms, zucchini, or summer squash can be used but will need to be sauteed over medium heat first due to high water content.

What to Serve with Quesadillas?

Traditional toppings include salsa, yogurt, or sour cream. Air fryer nachos are always a welcome addition to a fiesta!

Here are a few more options if you are feeling fancy or need a heartier meal:

How to Make These a Freezer Meal?

This is part of my 20 healthy freezer meals, I’m obsessed! To meal prep this vegetarian quesadillas recipe for the freezer, follow these easy directions.

For each quesadilla, assemble and then wrap in plastic wrap as tightly as possible without compromising its shape.

Lay flat in a gallon size Ziploc bag, squeeze as much air out as possible, seal and freeze for up to 3 months.

When ready to enjoy, bake from frozen at 350 degrees F for 25-30 minutes. Or alternatively cook in a panini press.

FAQs

Why are my veggie quesadillas soggy?

If you added watery veggies such as zucchini or mushrooms, your veggie quesadillas may end up soggy! I recommend sauteing those vegetables first before adding to your veg mixture.

Can I store leftover quesadillas?

Yes. While vegetable quesadillas taste best fresh, leftovers can be refrigerated up to 2 days.

Can I freeze cooked quesadillas?

Sure. In a resealable bag or container. Then bake from frozen at 375 degrees F until warmed through.

Can I make ahead these quesadillas?

Yes. Refrigerate filling mixture without salt covered for up to 2 days, then make quesadillas. You can also make these into a freezer meal, see below for instructions.

More Healthy Mexican Recipes

Also check out my other 65 quick healthy dinner ideas.

Folded veggie quesadillas stacked on top of each other.
A stack of vegetarian quesadillas showing corn, black beans and melted cheese.

Vegetarian Quesadillas

Easy and 100% customizable Vegetarian Quesadillas with black beans, veggies, a healthy amount of cheese and whole wheat tortilla.
5 from 43 votes
Servings 4 servings
Calories 584
Diet Vegetarian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients 
 

  • 8 large 8" whole wheat tortillas
  • 14 oz can black beans rinsed & drained
  • 1 cup corn
  • 1 large bell pepper diced
  • 1/3 cup cilantro finely chopped
  • 1/3 cup red onion minced
  • 2 tsp cumin
  • Pinch of salt
  • 2 2/3 cups cheese that melts like cheddar or mozzarella shredded
  • Salsa, guacamole, yogurt or sour cream for serving

Instructions 

  • Preheat oven to 350 degrees F and line 2 large baking sheets with parchment paper or silicone mats.
  • In a large mixing bowl, add black beans, corn, pepper, cilantro, red onion, cumin and salt; stir well to combine.
  • Build each quesadilla: on a half of tortilla sprinkle 3 tbsp (half of 1/3 cup) of cheese, spread 1/2 cup veggie mixture and sprinkle with remaining 3 tbsp of cheese. Fold the other half of tortilla on top pressing on it somewhat gently-hard making a half moon shape. Repeat and make 8 quesadillas. If you have any leftover veggie mixture, eat it.
  • Bake for 20 minutes. Remove from the oven, let rest for 3-5 minutes and cut each quesadilla in half using serrated knife. Serve with salsa and yogurt.

Notes

  • Store: While quesadillas taste best fresh, leftovers can be refrigerated up to 2 days.
  • Make ahead: Refrigerate filling mixture without salt covered for up to 2 days, then make quesadillas.
  • Freeze: Assemble, then wrap in plastic wrap as tightly as possible without compromising shape. Lay flat in a gallon size Ziploc bag, squeeze air out, seal and freeze up to 3 months. Bake from frozen at 350 degrees F for 25-30 minutes. Or cook in a panini press.
  • Folding trick for health reasons: I prefer to fold one tortilla in half rather than stack two on top of each other. That way even less cheese is required and veggies are not falling out all over the plate.

Nutrition

Serving: 4slices | Calories: 584kcal | Carbohydrates: 63g | Protein: 31g | Fat: 25g | Saturated Fat: 13.6g | Cholesterol: 49mg | Sodium: 752mg | Fiber: 11g | Sugar: 8g
Course: Dinner
Cuisine: Mexican
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    We had this tonight for dinner. My husband must have commented about 8 times that he really liked dinner. That doesn’t always happen ! Not with that frequency anyway, so I think it was a hit with him ! Thanks Olena !

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