Go Back
+ servings
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 Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: Gluten-Free Option, Mexican, Vegan
Servings: 4 quesadillas


  • 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.


  • 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.!


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.


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