Loaded Vegan Black Bean Quesadilla with sweet corn, tomatoes and spiked with flavorful cumin. A super easy weeknight meal!
Football season is BACK! To celebrate, I wanted to share these awesome quesadillas that are definitely worthy of joining you on the couch for the big game. They’re BIG, delicious, and will give you all the energy you need to cheer on your favorite team 😉 I love how satisfying and versatile they are – plus family friendly!
Plus they’re super easy to customize based on your own tastes. Add your own favorite veggies and spices. (I love cumin and smoked paprika in quesadillas.) Also be sure to find a good vegan melt-able cheese for this – I like the Follow Your Heart cheese shreds or Miyoko’s. Plus we love dunking these in creamy guacamole, restaurant-style salsa, or fresh pico de gallo. Hope you enjoy!
PS – come join The Garden Grazer on Instagram and share a photo if you make or adapt these! I love seeing your tasty recreations. (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)
Loaded Veggie & Black Bean Quesadilla
Ingredients
- 15 oz. can black beans
- 2 roma tomatoes
- 1/2 cup sweet corn (I use frozen and thaw it)
- 2-3 green onions
- 1/2 cup vegan shredded cheese (I like Follow Your Heart brand)
- Cumin, to taste
- 4 large tortillas (gluten-free if desired)
- Optional additions: cooked brown rice, quinoa, garlic, smoked paprika, etc.
Instructions
- Rinse and drain black beans. Chop tomatoes and green onion.
- Place a tortilla on a skillet. (I leave the stove turned off until assembly is complete.)
- To one half of the quesadilla, add a light layer of cheese, followed by the beans, veggies, and rice/quinoa (if using).
- Add another layer of cheese on top to help “glue” both sides together. Sprinkle a bit of cumin, then fold over the top half of quesadilla and gently press down.
- Heat over medium for a few minutes on each side or until heated through. Repeat for the rest of the quesadillas.
- Serve as is, or with your favorite guacamole, restaurant-style salsa, pico de gallo, etc.!
Notes
Nutrition Per Serving (estimate)
Enjoying this Black Bean Quesadilla? Feel free to also check out the full “Mexican Inspired” recipe archives on the site for more tasty plant based inspiration! (Or these Spinach Tomato Pesto Quesadillas.)
this loos easy and delicious! my 2 favorite things!
Thanks!
this looks scrumptious pinning it now, making it later 🙂 great pics too
Thanks, Bridget!
Those look delicious!!! I love super easy weeknight meals that are healthy. Plus you can use whatever you have on hand. Love!
Hi Leanne! Me too! This one is definitely versatile with what you have on hand 🙂
Love how many veggies are in these. Great colors!
Thank you!
Oh those look good! I haven't had quesadillas for such a long time and mine are always much simpler. Note to self – try harder!
Thank you!
Love the look of this recipe, just pinned it, so I can try it later.
Hope you enjoy!
Made these, and they were very very good!!
Awesome! Glad it was a success for you! 🙂
What are the calories in this looks yummy!
Hi Nicole! The estimated nutritional content is now provided on the site! (You can find it below each recipe.) Hope that helps!
I made these for lunch today both vegan and gluten-free! So DELICIOUS! Mine did not turn out as beautiful as yours, but they were still amazing! Thank you for sharing this recipe (:
So great!
Because I don't eat dairy, I am going to sub the cheese for a light spread of guacamole to hold the Quesadilla together.
Hi Diane! I skip the dairy too and avocado/guacamole is amazing on quesadillas! Hope you enjoy! 🙂
The cheese is dairy free
I tried this a few days ago. This was a recipe that my family will definitely want me to repeat…children and all! I served these with fresh avocado, salsa, and sour cream.
This is a recipe that my family definitely wants me to make again. I served these with fresh avocado, salsa, and a little sour cream.
So great to hear, Betty! Thank you for sharing!