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Vegan black bean corn quesadilla on a white plate with bowl of salsa

Loaded Black Bean Quesadilla with Veggies

A "fully-loaded" vegan quesadilla with sweet corn, tomatoes, and flavorful cumin. A quick and easy lunch or dinner that's easy to customize!
AuthorKaitlin - The Garden Grazer
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
CourseMain Dish
CuisineGluten-Free Option, Mexican-inspired, Vegan
Servings4 quesadillas


  • 15 oz. can black beans
  • 2 roma tomatoes
  • 2-3 green onions
  • 1/2 cup cooked sweet corn
  • 1/2 cup vegan shredded cheese (melt-able)
  • 1/4 tsp. ground cumin (more/less to taste)
  • 4 large tortillas (gluten-free if desired)


  • Rinse and drain black beans. Finely chop tomatoes and green onions.
  • Place a tortilla on a skillet. (I leave the stove turned off until assembly is complete.)
  • On one half of the quesadilla, add a light layer of cheese. Then add a layer of beans, tomatoes, green onion, and corn.
  • 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.
  • On a flat skillet over medium heat, warm the quesadillas for 3-4 minutes on each side or until heated through. Repeat for the rest of the quesadillas.
  • Serve as is, or with your favorite guacamole or salsa.


Less cheese (or no cheese) version: You can also substitute one (or both) of the layers of cheese for a thin layer of hummus or mashed avocado.
Customize it: Use more or less of the ingredients you love. Smoked paprika or garlic powder is also a great addition with the cumin. Or add cooked brown rice or quinoa.
For gluten-free: Use your favorite GF tortilla.

Nutrition Per Serving (Estimate)

Calories: 348 kcal | Carbohydrates: 58 g | Protein: 13 g | Fat: 8 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Potassium: 551 mg | Fiber: 10 g | Sugar: 4 g | Vitamin A: 373 IU | Vitamin C: 9 mg | Calcium: 119 mg | Iron: 4 mg