by Olena

Vegetarian Quesadilla

Olena's image
Olena Osipov
5 from 36 votes

Vegetarian Quesadilla with black beans, veggies and moderate amount of cheese tucked inside a whole wheat tortilla and then baked. Or turn into a freezer meal for busy weeknights.

We love quick pick-me-up Mexican dishes like chicken quesadillas, tostadas, fish tacos, you name it!

Vegetarian Quesadilla

Once you see how easy this vegetarian quesadilla comes together in 30 minutes (please note 20 minute idle baking time) and how delicious it tastes, any of your “quesadilla making fears” will be gone. If you had some, I sure did.

All there is to a veggie quesadilla is a mix of black beans with vegetables and spices. Please note no sautéing is required, raw veggies are tucked inside the whole wheat tortilla. Then sprinkled with as little cheese as possible to help quesadillas stay together.

And if you serve with easy chicken tortilla soup or pressure cooker vegetarian chili (both can be previously frozen), you will be immediately transported to Mexico.

What Is a Quesadilla?

Quesadilla is a Mexican dish and a type of taco. Filled primarily with cheese and other veggies and meat. A lot of cheese is a key component in traditional quesadilla. Basically, quesadilla is Mexican grilled cheese. 🙂

However, gooey, greasy and buttery quesadilla pie is not my favorite. I like to grab a whole wheat tortilla, fill it with veggies, black beans for protein boost and just enough cheese to hold quesadilla together.

And if you bake quesadilla instead of frying, no filling will fall out. Healthy quesadilla is possible!

Vegetarian Quesadilla with black beans, corn, pepper and cheese

What Veggies Are Good for Quesadillas?

Any firm vegetables without too much water content pretty much.

  • Canned or frozen: Black beans, corn, broccoli, olives, edamame.
  • Fresh – no need to saute: Onion, bell pepper, avocado, cauliflower, broccoli, sliced in half cherry tomatoes.
  • Fresh – sauteing recommended: Mushrooms, zucchini.
  • Leftover cooked veggies: Diced potatoes.

Crumbled or diced tofu would be great for a protein boost. Make sure to squeeze tofu well.

How to Make Vegetarian Quesadilla

  • 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.
  • 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.
how to make vegetarian quesadilla step by step
how to make vegetarian quesadilla step by step

Tips for Making Quesadillas

  • 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.
  • Best tortilla: Use large pliable whole wheat or whole grain 10 inch tortillas like I use here and with chicken burritos too. Save corn tortillas for Mexican lasagna.
  • Shred your own cheese as it melts better: Store bought shredded cheese contains anti-caking agents that prevent cheese from melting. I used white sharp cheddar.
  • Watery veggies tip: If you would like to add high water content vegetables like mushrooms and zucchini, I would recommend to saute them first.
  • Protein boost: To keep vegetarian, add crumbled or diced tofu. Make sure to squeeze well. Add shredded chicken or leftover sliced grilled chicken, if you wish.
  • Heat and smoke: Add chopped jalapeño or chipotle in adobo sauce for heat and smokiness. Or 1 tsp smoked paprika will add nice smoky flavour too.

How to Store and Serve Quesadillas

Serving: Quesadilla is best served right away while hot, crispy and cheese is gooey. Serve with store bought salsa, yogurt or sour cream. If you are feeling fancy, make your own pico de gallo or guacamole to go with quesadillas.

Storing (make ahead): Cooked quesadillas do not last well. Instead, I recommend to make ahead the filling and refrigerate covered for up to 2 days. When ready to enjoy, assemble and bake quesadillas then and serve fresh and crispy.

Vegetarian quesadillas are perfect for a quick healthy dinner, even in summer months. Kids loved them!

vegetarian quesadilla recipe stacked and served with sour cream and salsa

Can I Freeze Veggie Quesadilla?

Yes. It is one of my 10 healthy freezer meals. I’m obsessed!

  • Prep: For each quesadilla, assemble and then wrap in plastic wrap as tightly as possible without compromising its shape.
  • Freeze: Lay flat in a gallon size Ziploc bag, squeeze as much air out as possible, seal and freeze for up to 3 months.
  • Bake: When ready to enjoy, bake from frozen at 350 degrees F for 25-30 minutes. Or alternatively cook in a panini press.
vegetarian quesadilla can be a freezer meal

More Favorite Mexican Recipes

Vegetarian Quesadilla

Vegetarian Quesadilla {Kid & Carnivore Approved}

Vegetarian Quesadilla with black beans, veggies and moderate amount of cheese tucked inside a whole wheat tortilla and then baked. Or turn into a freezer meal for busy weeknights.
5 from 36 votes
Print Save Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 584kcal
Author: Olena Osipov

Ingredients

  • 8 whole wheat large 8” 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 well shredded (cheddar, mozzarella)
  • Salsa guacamole and yogurt, for serving

Instructions

  • In a large mixing bowl, add black beans, corn, pepper, cilantro, red onion, cumin and salt; stir well to combine. Preheat oven to 350 degrees F and line 2 large baking sheets with parchment paper or silicone mats.
    Vegetarian Quesadilla
  • 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.
    Vegetarian Quesadilla
  • 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.
    Vegetarian Quesadilla

Store: Refrigerate leftovers for up to 2 days.

    Make Ahead: Refrigerate filling mixture without salt covered for up to 2 days, then make quesadillas.

      Freeze: 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.

        Notes

        • 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.
        • Best tortilla: Use large pliable tortillas like whole wheat or whole grain. Not corn tortillas.
        • Shred your own cheese as it melts better: Store bought shredded cheese contains anti-caking agents that prevent cheese from melting. I used white sharp cheddar.
        • Watery veggies tip: If you would like to add high water content vegetables like mushrooms and zucchini, I would recommend to saute them first.
        • Protein boost: To keep vegetarian, add crumbled or diced tofu. Make sure to squeeze well. Add shredded chicken or leftover sliced grilled chicken, if you wish.
        • Heat and smoke: Add chopped jalapeño or chipotle in adobo sauce for heat and smokiness. Or 1 tsp smoked paprika will add nice smoky flavour too.

        Nutrition

        Serving: 4slices | Calories: 584kcal | Carbohydrates: 63g | Protein: 31g | Fat: 25g | Saturated Fat: 13.6g | Cholesterol: 49mg | Sodium: 752mg | Potassium: 258mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1890IU | Vitamin C: 41mg | Calcium: 719mg | Iron: 4mg
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        olena osipov in the studio

        Hello and welcome to iFOODreal.

        My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

        73 comments on “Vegetarian Quesadilla

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        1. 5 stars
          Great! So much easier than juggling several quesadillas on and off the skillet. I made as written pretty much, but subbed one of the cumin teaspoons for some other spices: smoked paprika, chili powder, garlic powder. So easy to serve with whatever you want. I did lime sour cream and hot sauce. Thanks!

        2. 5 stars
          What a tasty, fun meal! My college-aged girls love this for supper and always ask for the recipe to make with their friends. We add a little meat for Dad, but the rest of us don’t miss it. Yummy!

        3. 5 stars
          Thank you for your delicious and healthy meals. I have been trying to cook healthier for my family and your meals are my go to because they are realistic and easy and always yummy!

          1. Hi Jackson! We are in the process of updating our website. I have updated the nutritional info card for this recipe now 🙂

        4. 5 stars
          Loved these ! Chopped up a jalapeño and added some smoked paprika , they were so good and came out crispy !

        5. 5 stars
          So good and so easy! My non-vegetable loving 14 year old even liked it! Will definitely make again.

        6. 5 stars
          Very popular with the family.
          Definitely will make it again.
          Added to my recipe book.
          Served with a salad

        7. 5 stars
          Quick, easy, tasty, and so colorful! Has become a weekly rotation in my house. Also great for having friends over as it makes a fair sum. Thank you for sharing this with us.

        8. 5 stars
          This recipe is excellent. My wife actually asked me to make this without the tortillas one time so we could eat it with chips. It’s a huge hit.

        9. 5 stars
          Oh my the best quesadillas we’ve ever had. I did add brown rice and bean mixture and bell peppers.
          I did make a few in corn tortillas. My granddaughter can’t eat wheat tortillas and they broke in half but we’re still good.
          Thank you

          1. That’s so great! It sounds like you have a new favorite, Sherry! They sell GF tortillas that are pliable. Most stores. Next time because sounds like there will be next time. 🙂

        10. 5 stars
          Oh my the best quesadillas we’ve ever had. I did add brown rice and bean mixture. I did make a few in corn tortillas. My granddaughter can’t eat wheat tortillas and they broke in half but we’re still good.

        11. 5 stars
          The vegetarian quesadillas were great. We added guacamole salsa and it was delicious. I was wondering is there an index with the names of the recipes? I found your recipe and bought the ingredients but then had a hard time locating that particular recipes again on your site. Do you have any suggestions? I plan in trying several of your recipes. We are trying to eat healthier and are sick of diets. Thank you.

          1. Hi Kim. I’m so happy your family loved the recipe. On mobile at the top right you can click on 3 lines and menu opens up – click on recipe index. Or top left corner is search function. And on desktop you can see Recipe index in top menu and search as well. Hope this helps. Looking forward to hear what else you try. 🙂

        12. 5 stars
          My “go to” recipe when I want something easy and delicious. I love the crispness that the whole wheat shells get from baking in oven versus frying in pan. So yummy!

        13. 5 stars
          Super easy and really tasty. I have made these a few times now, using the original recipe and also adding in whatever I had in the fridge, including sliced chorizo one time.
          These get a huge thumbs up from our family, especially love the idea of using a folded tortilla, makes it far less messy!
          Definitely going to try making a batch to freeze next time!

        14. 5 stars
          So yummy! My husband and I both wanted four pieces as it tasted so good. Great idea for a quick weeknight supper!

        15. 5 stars
          I’ve been working my way through your 45 Easy Healthy Dinner Idea post, and this one was another big hit! My family has loved all your recipes so far!

        16. 5 stars
          Love these quesadillas. They are so filling that you don’t miss any meat and the cumin really ties all the veggies together

              1. Definitely. 2 days is for refrigeration. To freeze – 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.

        17. 5 stars
          Loved this dish! Not having to cook each quesadilla individually is great! Quick easy and I love the exact measurements for everything. We paired it with sour cream, a few green onion slices, and salsa. We are putting it in our regular rotation. Thank you for sharing this recipe with us!

        18. 5 stars
          Great easy recipe. Love it. My girls liked it and asked if I could add chicken next time. I guess I can add a bit of cooked chicken. But even my husband, who doesn’t like any spices, said it was fine. OMG! Actually, this dish looks like a good school lunch for me. Thank you, Olena!

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