Vegetarian Quesadillas Recipe 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!
We also love sheet pan quesadillas and chicken quesadillas!
Reader’s Review
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!
Susan Barron
Why You’ll Love This Recipe
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.
With 31 grams of plant based protein and 11 grams of fiber per serving, this meatless vegetarian quesadilla recipe is full of nutrient rich ingredients!
Plus, as a bonus, these veggie quesadillas freeze really well. Make a batch or two and then bake fresh. Perfect to meal prep for busy activity filled nights!
Ingredients for Vegetarian Quesadillas
- Tortillas: Use large pliable flour tortillas like whole wheat tortillas or extra protein tortillas. White tortillas work too but offer less nutrition. My spinach tortillas would be good too if handled gently. I don’t recommend to use corn tortillas as they break and are too small.
- Black beans: As source of plant-based protein and add great texture in every bite. Use canned low sodium black beans, make Instant Pot black beans or here is tutorial how to make dried beans.
- Corn: Fresh, frozen or canned corn is a favorite Tex Mex ingredient for its sweet taste.
- Red bell pepper: Adds crunch and color! You could use green, yellow, orange bell pepper 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 pre-shredded cheese contains anti-caking agents that prevent cheese from melting. Colby, cheddar, queso, monterey jack or Mexican cheese blend are great options. I used white sharp cheddar.
- Condiments: Greek yogurt or sour cream, salsa and guacamole for serving. Can always serve with green onions.
How to Make Vegetarian Quesadillas
The basic steps to make these vegetarian quesadillas are simple. They are ready in 30 minutes, and 20 minutes is idle baking time!
Make quesadilla 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 the tortilla, sprinkle 3 tablespoons of cheese (half 1/3 cup), spread 1/2 cup veggie mixture and sprinkle with remaining 3 tablespoons of cheese.
Fold the other half of tortilla on top pressing on it somewhat gently-hard with hands or spatula, 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: Bake at 350 degrees F for 20 minutes. Remove from the oven, let rest for 3-5 minutes on a cutting board and slice each quesadilla in half using serrated knife or a pizza cutter.
Variations
- Vegan: Replace cheese with vegan cheese or add Instant Pot refried beans.
- Protein boost: To keep quesadillas vegetarian, add crumbled or diced tofu. Make sure to squeeze it well unless using leftover 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, smoked paprika, chili powder or taco seasoning could be used as well.
- Other vegetable options: Cauliflower, broccoli, asparagus, jalapeños, 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.
Serving Ideas
Serve with traditional toppings like 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 guacamole.
- Mexican kale salad or Mexican street corn salad
- With healthy chicken tortilla soup for a “soup and sandwich” meal.
How to Store and Reheat
Store: While vegetable quesadillas taste best fresh, leftover quesadillas can be refrigerated in a container for up to 2 days.
Freeze: Make a big batch and wrap each quesadilla in plastic wrap as tightly as possible without compromising its shape. Lay flat in a gallon size resealable Ziploc bag or an airtight container and freeze for up to 3 months.
Then bake from frozen at 375 degrees F for 25-30 minutes or alternatively cook in a panini press.
Reheat: Bake in air fryer at 400 F for 5 minutes, put on panini press or reheat on a skillet (no oil needed) until warmed through and crispy on the outside.
FAQs
Yes. Place quesadilla filling without salt covered in the fridge for up to 2 days, then make quesadillas.
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.
More Healthy Mexican Recipes
Vegetarian Quesadillas Recipe
Equipment
Ingredients
- 8 large whole wheat tortillas, 8 inches
- 14 ounces 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 teaspoons cumin
- Pinch of salt
- 2 2/3 cups Mexican blend, colby jack or sharp cheddar cheese, 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, sour cream or yogurt and any of your favorite toppings.
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.
- Reheat: Bake in air fryer at 400 F for 5 minutes, put on panini press or reheat on a skillet (no oil needed) until warmed through and crispy on the outside.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What is veggie mixture
From step 2.
Wondering if we skip the cilantro in the quesadillas if we are freezer mealing it? I just don’t know how the cilantro will do once frozen? 🙂
Cilantro will do just fine when frozen.
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 !
So glad you both enjoyed it!