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Loaded Veggie & Black Bean Quesadilla

September 10, 2012 By Kaitlin McGinn 24 Comments

Loaded Vegan Black Bean Quesadilla with sweet corn, tomatoes and spiked with flavorful cumin. A super easy weeknight meal!

black bean quesadilla with tomato on a cutting board

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!

Inside of black bean quesadilla with ingredients before heating

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!)

black bean quesadillas cut in half on cutting board
Print Pin
5 from 2 votes

Loaded Veggie & Black Bean Quesadilla

Loaded Vegan Quesadilla with black beans, sweet corn, tomatoes and spiked with flavorful cumin. A super easy weeknight meal!
Author: Kaitlin – The Garden Grazer
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Category: Main Dish
Cuisine: Gluten-Free Option, Mexican, Vegan
Servings:4 quesadillas

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

You can also substitute one of the layers of cheese for a thin layer of hummus! (Or creamy mashed avocado.)
Customize it! Use more or less of the ingredients you love. Smoked paprika is also a great addition with the cumin.
Made gluten-free with your favorite GF tortilla.

Nutrition Per Serving (estimate)

Calories: 348kcal | Carbohydrates: 58g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Potassium: 551mg | Fiber: 10g | Sugar: 4g | Vitamin A: 369IU | Vitamin C: 9mg | Calcium: 118mg | Iron: 4mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
Photo collage of vegan quesadillas

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.)

Filed Under: 30 Minutes or Less, Mexican-Inspired, Recipe, Vegan Tagged With: black beans, brown rice, corn, family-friendly, garlic, plant protein, quesadillas, tomato, vegan cheese, weeknight

Previous Post: « Chocolate Chip Banana Oat Cookies
Next Post: Tempeh Mushroom Pasta (30 Minute!) »

Reader Interactions

Comments

  1. LittleMonsterx14

    September 10, 2012 at 4:02 pm

    this loos easy and delicious! my 2 favorite things!

    Reply
    • Kaitlin | The Garden Grazer

      March 18, 2013 at 11:17 pm

      Thanks!

      Reply
  2. Bridget Hedger

    September 10, 2012 at 4:15 pm

    this looks scrumptious pinning it now, making it later 🙂 great pics too

    Reply
    • Kaitlin | The Garden Grazer

      March 18, 2013 at 11:18 pm

      Thanks, Bridget!

      Reply
  3. Leanne

    September 10, 2012 at 4:34 pm

    Those look delicious!!! I love super easy weeknight meals that are healthy. Plus you can use whatever you have on hand. Love!

    Reply
    • Kaitlin | The Garden Grazer

      March 18, 2013 at 11:19 pm

      Hi Leanne! Me too! This one is definitely versatile with what you have on hand 🙂

      Reply
  4. Lindsey

    September 10, 2012 at 5:04 pm

    Love how many veggies are in these. Great colors!

    Reply
    • Kaitlin | The Garden Grazer

      March 18, 2013 at 11:16 pm

      Thank you!

      Reply
  5. Jacqueline

    September 11, 2012 at 8:22 pm

    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!

    Reply
    • Kaitlin | The Garden Grazer

      March 18, 2013 at 11:13 pm

      Thank you!

      Reply
  6. Karis Ann

    September 21, 2012 at 10:38 pm

    Love the look of this recipe, just pinned it, so I can try it later.

    Reply
    • Kaitlin | The Garden Grazer

      March 18, 2013 at 11:10 pm

      Hope you enjoy!

      Reply
  7. Anonymous

    March 18, 2013 at 9:18 pm

    Made these, and they were very very good!!

    Reply
    • Kaitlin | The Garden Grazer

      March 18, 2013 at 11:09 pm

      Awesome! Glad it was a success for you! 🙂

      Reply
  8. Nicole

    May 20, 2013 at 10:30 pm

    What are the calories in this looks yummy!

    Reply
    • Kaitlin | The Garden Grazer

      May 21, 2013 at 2:05 pm

      Hi Nicole! The estimated nutritional content is now provided on the site! (You can find it below each recipe.) Hope that helps!

      Reply
  9. Alison

    August 6, 2014 at 7:28 pm

    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 (:

    Reply
    • Kaitlin | The Garden Grazer

      August 7, 2014 at 12:36 pm

      So great!

      Reply
  10. Diane

    April 15, 2016 at 3:19 pm

    Because I don't eat dairy, I am going to sub the cheese for a light spread of guacamole to hold the Quesadilla together.

    Reply
    • Kaitlin McGinn

      April 24, 2016 at 7:24 pm

      Hi Diane! I skip the dairy too and avocado/guacamole is amazing on quesadillas! Hope you enjoy! 🙂

      Reply
  11. masdelgada

    April 15, 2016 at 4:39 pm

    The cheese is dairy free

    Reply
  12. Unknown

    May 5, 2016 at 4:49 pm

    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.

    Reply
  13. Betty Hendrix

    May 5, 2016 at 4:51 pm

    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.

    Reply
    • Kaitlin | The Garden Grazer

      May 14, 2016 at 3:12 pm

      So great to hear, Betty! Thank you for sharing!

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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