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!
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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.
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!
Ingredients for Veggie Quesadilla
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!
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.
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.
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.
- 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:
- Chips with pico de gallo and easy guacamole.
- Mexican kale salad
- Healthy soup recipes are akin to ‘soup and a sandwich’.
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.
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.
Yes. While vegetable quesadillas taste best fresh, leftovers can be refrigerated up to 2 days.
Sure. In a resealable bag or container. Then bake from frozen at 375 degrees F until warmed through.
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.
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Also check out my other 65 quick healthy dinner ideas.
- 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.
- 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.