Vegetarian Quesadilla

vegetarian quesadilla

5 from 28 reviews

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.

  • Author: Olena of
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mexican


  • 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


  1. 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.
  2. 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.
  3. 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.

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