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.
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
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 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, 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.
More Healthy Mexican Recipes
Also check out my other 65 quick healthy dinner ideas.
- 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
- 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.
I make these at least once a month, one of my top 10 go to recipes when I want something easy and tasty.
So glad you enjoy them Mikayla!
They are easy and tasty
I’m so happy to read this! Thanks for your positive feedback!
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!
Thanks for sharing, Rebecca!
This was delicious paired with a dip – chili garlic sauce and fresh lime juice 😋
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!
So happy to hear this Michelle!
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!
Hi Shirelle. Your kind words really made my day. Thank you so much.
This recipe was great! My entire family loved it, will be making it again soon hahaha!
I am so happy to hear this Eric!
So good! How do you see nutritional information? Don’t see it/can’t find it on recipe card.
Hi Jackson! We are in the process of updating our website. I have updated the nutritional info card for this recipe now 🙂
comes out superb
Loved these ! Chopped up a jalapeño and added some smoked paprika , they were so good and came out crispy !
So happy to hear that, Stef. Great additions!