Vegan Quesadillas
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Gooey vegan cheese, crispy tortillas, and a mix of hearty veggies make these easy Vegan Quesadillas so delicious, you won’t be able to stop at just one. I have them ready in just 30 minutes and they’re the perfect healthy snack or a light meal.
Are you a fan of quesadillas too? Because honestly, when we’re short on time and craving something with those cozy Mexican flavors, I toss together veggie quesadillas like this and they always save the day. They’re super flexible – kind of like my vegan taco bowl and vegan black bean tacos, and I love how easy they are to prep.
I make them with two of my favorite nourishing ingredients, sweet butternut squash and hearty, tender kale, and let me tell you, these quesadillas have definitely earned a permanent spot in our weeknight dinner rotation.
👩🏽🍳 Why I Love This Recipe
Healthy vegetarian Mexican recipes are pretty much impossible not to love, whether you’re plant-based or not! They’re so full of flavor, super easy to make, and yes, that absolutely includes these vegan quesadillas with butternut squash. My family and I can’t get enough of them. We’ve had them for breakfast, lunch, and dinner… no shame, that’s how obsessed we are. Ha!
The best part is I can make this recipe match whatever I’m in the mood for that day. I’ll peek in the fridge and toss in whatever I’ve got; black beans, pinto beans, spinach, or sweet potatoes (my kids’ favorite, they say it reminds them of my sweet potato tacos flavors). I like to change up the spices or try different tortillas just to keep things interesting. The vegan cheese gets all melty, the tortillas crisp up perfectly, and the mix of hearty veggies adds a fresh and filling bite every time.
I also like knowing that these veggie quesadillas are nourishing, packed with plant-based protein, fiber, and colorful veggies, and they come together quickly. My kids love them, and I can pack them in lunchboxes or prep everything ahead for busy nights. It’s more than just another easy meal, it’s a wholesome recipe that fits into our everyday routine and tastes phenomenal every time we make it.
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🥘 Ingredients
I usually have these simple ingredients on hand, but if not, I can always find them at my local grocery store. Here’s everything I use to make this easy vegan quesadilla recipe:
Veggies: I use red onion, garlic, butternut squash, and kale as the base. I usually go for frozen squash and kale to save time, but fresh works just as well.
Spices and Seasonings: I season everything with a mix of salt, pepper, chili powder, cumin, coriander, and a pinch of crushed red pepper. Sometimes I add garlic powder or just use my favorite taco seasoning blend.
Tortillas and Cheese: I like using whole wheat tortillas for a healthy twist and load them up with dairy-free cheese. My go-to vegan cheeses are cheddar-style shreds or homemade cashew cheese, whatever I have on hand.
🔪 How To Make
With just 10 minutes of prep and 20 minutes of cooking, I make the most delicious vegan quesadillas that are seriously hard to resist. Once you take that first bite, you’ll totally get what I mean!
Sauté The Veggies: First, I heat a large skillet over medium heat with a little olive oil. Then I sauté the garlic and onion until they’re soft and translucent.
Add The Veggies And Spices: Next, I add the butternut squash and kale to the pan and sauté for about 3 to 5 minutes. Once everything’s warmed through, I sprinkle in the salt, black pepper, chili powder, cumin, ground coriander, and a little crushed red pepper if I’m in the mood for a bit of heat.
Assemble The Quesadilla: Now I take one tortilla and sprinkle some vegan cheese over half of it. Then I add a scoop of the butternut squash and kale filling, and if I’m feeling extra cheesy, I add a little more vegan cheese on top before folding it over.
Cook: Next, I fold the tortilla into a half-moon shape and spray my skillet with a little cooking spray. I cook the quesadilla over medium to medium-high heat until the bottom is golden and crispy, then flip it and cook the other side the same way. I just repeat with the rest until they’re all done.
Cool Down: Once the quesadilla is golden and crisp, I take it off the pan and turn off the heat. I let it cool for a couple of minutes before slicing it up and serving. Time to enjoy.
💭 Expert Tips
My #1 Secret Tip for making these vegan quesadillas with butternut squash is to be patient and keep the heat low. I’ve learned that if the heat is too high, the tortillas brown too fast and the cheese doesn’t have time to melt. Cooking them slowly lets everything get perfectly melty and crisp without burning.
Other Tips To Keep In Mind:
- Use frozen veggies: I like using frozen squash and kale to save time. If I use fresh veggies, I just make sure to adjust the cooking time a bit.
- Adjust spices: When I’m craving a little extra heat, I’ll toss in some cayenne, red pepper flakes, or a spicy taco seasoning.
- Don’t slice right away: I always let the quesadillas cool for about 5 minutes before cutting so the filling stays in place. A pizza cutter works great for clean slices.
- Don’t overfill: It’s tempting to load them up, but I try not to overstuff the tortillas so they cook evenly and don’t fall apart.
- Press gently: While cooking, I gently press the quesadilla with a spatula to help the cheese melt and the filling hold together.
📖 Variations
There are lots of ways to make this vegetarian quesadilla recipe in your own signature style. Here are a few of my favorite variations:
Vegan Black Bean Quesadillas: I love making these with black beans for an extra boost of plant-based protein. Sometimes I mix it up with pinto beans, my refried beans with no lard, or even white beans depending on what I have on hand.
Cheese-less Quesadillas: When I want a dairy-free option without vegan cheese, I swap it with a spread like hummus or guacamole. It still holds everything together and tastes amazing.
Different Veggies: I often use whatever veggies are in the fridge. Roasted sweet potatoes instead of butternut squash, baby spinach instead of kale, or toss in bell peppers, corn, or zucchini to change things up.
🍽 Serving Suggestions
I love serving these vegan quesadillas on their own, but they’re also great with a few tasty sides. Here are some of my favorite ways to enjoy them:
Soups: These quesadillas are great with creamy garbanzo bean soup, my quick tomato soup with canned tomatoes, or this comforting Mexican bean soup.
Salads: When I want to add something fresh on the side, I’ll pair these quesadillas with a tomato avocado cucumber salad, or a roasted cauliflower salad. On busy days, a simple spinach and arugula salad does the trick and keeps the meal light and balanced.
Toppings And Sides: I love loading up my quesadillas with toppings like fresh cilantro, a dollop of vegan sour cream, a splash of lime juice, or some salsa and guacamole. For sides, I’ll often add rice, or tortilla chips with vegan cheese sauce to make it a full meal everyone enjoys.
🫙 Storage Directions
Refrigerating: I let the quesadillas cool completely, then store them in an airtight container in the fridge. They stay fresh for up to four days.
Freezing: Once they’ve cooled, I pop them into a freezer-safe container or bag, label it, and freeze them for up to three or four months.
Reheating: When I’m ready to enjoy them again, I thaw the quesadillas in the fridge overnight. Then I reheat them in a skillet or bake them at 350 degrees on a parchment-lined baking sheet until warmed through.
❓ Recipe FAQs
How do you make quesadillas not soggy?
For the crispiest quesadilla, I make sure not to overfill the tortilla and I go easy on the oil. I like using olive oil spray to lightly coat the pan without making it greasy. I also cook them low and slow so the cheese has time to melt and the tortilla gets nice and crisp without burning.
What can I use instead of cheese in quesadillas?
While dairy-free cheese is a great option for making cheesy, healthy vegan quesadillas, you may not like the taste or feel of vegan cheese. In that case, you just need an ingredient that helps bind the other ingredients together so that the quesadilla will stick together. I recommend hummus, refried beans, guacamole, mashed avocado, or tahini!
What kind of tortilla is used for quesadillas?
I like using all kinds of large tortillas for quesadillas, depending on what I have: spinach, whole wheat, corn, gluten free, or even chia and quinoa tortillas. Most tortillas are vegan, but I always check the ingredients just to be sure there are no sneaky animal products in the preservatives.
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🎥 Watch How to Make It
Vegan Quesadillas
Gooey vegan cheese, crispy tortillas, and a mix of hearty veggies make these easy Vegan Quesadillas so delicious, you won’t be able to stop at just one. I have them ready in just 30 minutes and they’re the perfect healthy snack or a light meal.
Servings: 4 servings
Calories: 253kcal
Ingredients
- 4 whole wheat flour tortillas
- 8 oz frozen butternut squash cubes
- 8 oz frozen kale
- 1 red onion diced
- 4 cloves garlic minced
- 1 cup vegan cheese you'll use ¼ cup per quesadilla; can be omitted
- ¼ tsp salt
- ⅛ tsp pepper
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- ⅛ tsp cayenne pepper or crushed red pepper optional, if you like things on the spicier side
Instructions
- First, heat a large skillet over medium-heat with a tablespoon of oil. Sauté the onion and garlic until translucent.
- Next, add the butternut squash and kale, sauté until cooked through.
- Once the veggies have defrosted, add in all of the spices (salt through ground coriander; or through crushed red pepper flakes – if using). Cook for another ten minutes until all of the ingredients have combined and the squash is slightly soft.
- Assemble the quesadilla! Take one flour tortilla and sprinkle 1/8 cup of vegan cheese on half of the tortilla. Top with ¼ of the butternut squash/kale mixture, then top again with 1/8 cup of cheese.
- Spray a skillet with cooking spray and brown your quesadilla on both sides until golden brown and slightly crispy.
- Let the quesadilla cool for a couple minutes after removing from the pan, then slice and serve with your choice of toppings.
Notes
- My #1 Secret Tip for making these vegan quesadillas is to be patient and keep the heat low. I’ve learned that if the heat is too high, the tortillas brown too fast and the cheese doesn’t have time to melt. Cooking them slowly lets everything get perfectly melty and crisp without burning.
- Use frozen veggies: I like using frozen squash and kale to save time. If I use fresh veggies, I just make sure to adjust the cooking time a bit.
- Adjust spices: When I’m craving a little extra heat, I’ll toss in some cayenne, red pepper flakes, or a spicy taco seasoning.
- Don’t slice right away: I always let the quesadillas cool for about 5 minutes before cutting so the filling stays in place. A pizza cutter works great for clean slices.
- Don’t overfill: It’s tempting to load them up, but I try not to overstuff the tortillas so they cook evenly and don’t fall apart.
- Press gently: While cooking, I gently press the quesadilla with a spatula to help the cheese melt and the filling hold together.
Nutrition
Serving: 1quesadilla | Calories: 253kcal | Carbohydrates: 27g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 637mg | Potassium: 99mg | Fiber: 4g | Sugar: 4g
Anjali Shah
This healthy, nutritious and fabulous quesadilla is a perfect Mexican recipe for my family. It works for lunch or dinner.
Thanks Nikki!! This is one of my family’s favorite recipes too!
They’re bursting with flavor and the combination of veggies and vegan cheese is simply divine. I could eat them every day!
Yay! Thanks Gianne!
This was such a unique and unexpected recipe that does not disappoint! Easy, hearty and delicious; my whole family loved it!
Aw thank you so much Sara! So happy to hear that!