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!
Table of contents
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!
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.
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!
Can I Freeze Veggie Quesadilla?
Yes. It is one of my 20 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.
More Favorite Mexican Recipes
- Steak fajitas – quick and easy sheet pan dinner.
- Ground chicken tacos your family will rave about for days!
- Shrimp tacos with Greek yogurt slaw and best shrimp seasoning.
- One pan Mexican chicken and rice
- Also check out my other 45 quick and healthy dinner ideas.
Vegetarian Quesadilla {Kid & Carnivore Approved}
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.
- 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: 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
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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.