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Vegan Black Bean Quesadillas

Name: Vegan Black Bean Quesadillas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 6 tortillas (, gluten-free if needed); 3 cups shredded dairy free cheese of choice; ½ recipe Fajita Veggies; 1 ½ cups black beans (, about one can); 1 jalapeno (, optional); Butter or oil to brush on tortillas (, optional); Guacamole; Fresh Mexican Salsa

By Sophia DeSantis, Reviewed by Anjali Shah on May 24, 2025

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I love making these classic vegan Black Bean Quesadillas for my family. It’s definitely a favorite recipe that’s so easy to make in just 25 minutes and filled with hearty veggies, dairy-free cheese, and black beans. If you enjoy Mexican food, you’re going to love this healthy vegan quesadilla.

A white platter with colorful bowls of toppings and a stack of quesadillas with black beans and veggies inside

Mexican night happens weekly at our house, no question about it. I usually start with a can of beans, grab whatever veggies we have in the fridge, and somehow it turns into a full spread. The kids love anything with melty cheese and a crispy tortilla, and I love that I can keep it simple and still serve up something that is fun and filling, whether it’s loaded veggie nachos or these vegan quesadillas with butternut squash.

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👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Mexican Inspired Recipes!

📋 Recipe Card

One of my favorite things about making Mexican food is how easy it is to prep ahead. For these black bean quesadillas, I got all the filling ready earlier in the day, chopped the veggies, cooked the beans, and when dinner rolled around, it took me maybe five minutes to throw them together. It’s the kind of little trick that saves me on those weeknights when everyone’s hungry and I don’t have time to spend half an hour in the kitchen.

👩🏽‍🍳 Why I Love This Recipe

This black bean quesadilla started out as one of those “what can I make with what I’ve got” meals, and now it’s something we look forward to every week. It’s quick, cheesy, and just messy enough to make dinner fun. My kids love loading theirs with cheese, my husband throws on extra jalapeños, and I just love that it all comes together with simple ingredients like beans, peppers, and tortillas.

Everything about this recipe makes my life easier. I can prep the filling during the day when the house is quiet, and when is dinner time, I just warm it up, stuff it into tortillas, and toast it in a pan. The cheese melts perfectly, the veggies stay tender, and the beans add the perfect amount of heartiness. Even better, it works for lunchboxes too. I pack up a few triangles the next day and they hold up great, which is a win when mornings are rushed and everyone’s trying to get out the door.

Taco Tuesday rolls around and, no surprise, these black bean quesadillas are gone before I even sit down. The boys gobble theirs up – minus the jalapeños, of course – and my husband always sneaks a second one when he thinks I’m not looking. Ha! If you’re looking for something easy, tasty, and a little different from the usual taco night, this recipe is a keeper.

🥘 Ingredients

This vegan quesadilla recipe is made with all plant-based ingredients. Prep the fillings in advance so you can have a meal that comes together in minutes. You can even set up a “fill your own quesadilla bar” so everyone can customize theirs before cooking.

Jalapeño: I like to add a little heat with sliced jalapeños, either fresh or pickled, depending on who I’m feeding.

Tortillas: I usually use flour tortillas because they’re soft and easy to fold. If you need gluten-free, just grab your favorite GF option. Corn tortillas also work, but they’re smaller and have a slightly different flavor.

Shredded dairy-free cheese: I use whatever plant-based cheese we have on hand. Cheddar or Monterey Jack-style dairy-free cheeses melt really well and bring that classic quesadilla flavor.

Fajita veggies: I usually cook up onions and bell peppers for extra flavor and a bit of color. Sometimes I swap them for mushrooms, spinach, or whatever leftover veggies we have in the fridge.

Vegan Black beans: This homemade recipe is my go-to for plant-based protein and fiber. They taste great and help make the quesadillas more filling. Pinto beans work too if that’s what you have.

🔪 How To Make

Making these vegan black bean quesadillas is super easy, and honestly, when I prep the filling ahead of time, I can get them ready in just five minutes and two steps. Yup, that’s right – quick, simple, and dinner’s done!

Add the filling: I fill one half of the tortilla with shredded cheese, black beans, and the sautéed veggies.

A tortilla on a yellow checkered towel with cheese, peppers and beans on half of it surrounded by toppings

Cook the quesadilla: I place the folded tortilla in a hot skillet and let it cook for a few minutes on each side. I wait until the outside is crispy and the cheese inside is nice and melty before taking it off the heat.

A spatula picking up a grilled quesadilla from a pan

Finish and serve: I take the quesadilla out of the pan, let it cool for a minute, then slice it into triangles.

A pizza cutter next to triangles of cut quesadillas on a white plate sitting on a yellow checkered towel

💭 Expert Tips

My #1 Secret Tip for making these vegan black bean quesadillas is to cook them over medium heat. It helps the cheese melt slowly while the tortilla gets perfectly crisp on the outside without rushing it.

Other Tips To Keep In Mind:

Brush for crispiness: I brush the outside of the tortillas with a little oil or melted butter before cooking. It makes them extra crispy and golden.
Don’t overfill the tortilla: I try not to stuff in too much or the filling spills out when I flip it.
Press gently while cooking: I press down lightly with a spatula as they cook to help everything stick together. It gives the quesadilla that nice sealed edge and helps the cheese hold it all in place.
Reheat in a skillet for best results: If we have extras, I reheat them in a dry skillet instead of the microwave. It brings back that crispy texture without making them soggy.
Cut with a pizza cutter: I use a pizza cutter to slice them into triangles. It’s fast, clean, and way easier than using a knife.

📖 Variations

While I love this black bean quesadilla recipe just the way it is, I do like to switch things up now and then with a few easy variations:

Spinach and mushroom: I sauté spinach and mushrooms together and add them in for a veggie-packed version. It’s a great way to use up extra greens in the fridge.

Butternut squash and onion: I roast butternut squash with red onion and use that instead of bell peppers. It gives a slightly sweet twist that we really enjoy in the fall.

Buffalo chickpea: I mash up some chickpeas with a little vegan buffalo sauce and layer them in with the cheese. It’s a fun one for game nights or when we want something with a little more zing.

🍽 Serving Suggestions

I love serving these black bean quesadillas with something fresh on the side like my cucumber tomato avocado salad. It’s light and refreshing and balances out all the cheesy quesadilla goodness. If I’m putting together a quick weeknight dinner, I’ll also warm up a bowl of vegan refried beans to scoop alongside.

When we’re doing a full-on Mexican dinner spread, I always make my tomatillo salsa verde for dipping and drizzle a little of this creamy vegan queso right over the quesadillas. If there’s any extra filling left, I sometimes roll it into a vegan taco bowl the next day for lunch. It’s an easy way to stretch the meal and keep everyone happy.

🧊 Storage Directions

Refrigeration: I store leftover quesadillas in an airtight container in the fridge for up to 3 days.

Freezing: If I want to freeze them, I let the quesadillas cool completely, then wrap each one in parchment and place them in a freezer-safe container. They’ll keep well for about 2 months.

Reheating: To reheat, I warm them in a skillet over medium heat until the outside is crisp again and the cheese is melted. The oven works too if I’m heating several at once. I avoid the microwave since it can make them a little too soft.

❓Recipe FAQs

How do I keep them from getting soggy?

I try not to add too much filling and always cook them on medium heat. That way, the outside gets crispy and the cheese has time to melt inside. I also let them sit for a minute after cooking before slicing, so everything stays together better.

Can I bake these instead of pan frying?

Yes, I’ve baked them plenty of times. I put them on a baking sheet and cook them at 400 degrees for about 10 to 12 minutes, flipping them once so both sides get crispy. It’s an easy way to make a bunch at once.

Do they work for lunch the next day?

They sure do. I warm them up in the morning and wrap them in foil to keep warm in lunchboxes. Or I just send them cold with a little container of salsa for dipping, and my kids are happy either way.

Top view of a white plate with quesadillas and a bowl of salsa on it on a grey stone background

🥣 More Mexican Inspired Recipes!

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