These Vegan Black Bean Quesadillas are a game-changer for plant-based comfort food, offering a protein-packed meal without the heavy dairy cheese. They are incredibly satisfying, easy to make, and perfect for a quick weeknight dinner or a healthy lunch option that the whole family will enjoy.
Table of Contents
Why You Will Love This Recipe
You are going to love these Vegan Black Bean Quesadillas because they provide all the creamy texture of a traditional quesadilla using a clever blend of white beans and nutritional yeast. Unlike many vegan recipes that rely on expensive processed cheeses, this version uses wholesome, pantry-staple ingredients to create a “cheesy” filling that is both nutritious and delicious. Plus, they are high in fiber and protein, making them a filling meal that keeps you energized throughout the day.
Ingredients
- 1 (15 ounce) can great Northern beans, drained and rinsed
- 1 cup diced tomatoes, divided into portions
- 1 clove garlic
- 1/3 cup nutritional yeast
- 1 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt to taste
- 1 pinch cayenne pepper, or more to taste
- 1/2 cup black beans, drained and rinsed
- 1 tablespoon olive oil, or as needed for the pan
- 8 whole grain tortillas
- Cooking spray
Step-by-Step Instructions
- Begin by preparing the creamy base. Place the drained and rinsed great Northern beans into a food processor along with 3/4 cup of the diced tomatoes and the clove of garlic. Blend until the mixture is completely smooth.
- Add the nutritional yeast, ground cumin, chili powder, salt, and cayenne pepper to the food processor. Pulse or blend again until all the spices are thoroughly incorporated into the bean mixture.
- Transfer the smooth bean mixture from the food processor into a large mixing bowl. Stir in the whole black beans and the remaining 1/4 cup of diced tomatoes by hand to add texture.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, place one whole grain tortilla into the skillet.
- Spread approximately 1/4 cup of the bean filling evenly over the surface of the tortilla in the pan. Place a second tortilla directly on top of the filling.
- Cook the quesadilla for about 10 minutes, or until the filling is thoroughly warmed through.
- Lightly coat the top tortilla with cooking spray. Carefully flip the quesadilla over and cook the second side for an additional 3 to 5 minutes until it is lightly browned and crisp.
- Repeat the process with the remaining tortillas and filling until all four quesadillas are prepared.
Expert Tips / Pro Tips
To get the perfect crunch on your Vegan Black Bean Quesadillas, make sure your skillet is fully preheated before adding the first tortilla. If you find the filling is escaping during the flip, try using a very wide spatula or even a large plate to assist in turning the quesadilla over. For an even creamier texture, you can add a small splash of unsweetened almond milk or water to the food processor if the great Northern bean mixture seems too thick.
Variations & Substitutions
While this recipe calls for whole grain tortillas, you can easily swap them for corn tortillas to make the dish gluten-free. If you do not have great Northern beans, cannellini beans or any other mild white bean will work perfectly for the creamy base. For those who enjoy extra heat, feel free to add diced jalapeños or a spoonful of chipotle peppers in adobo sauce directly into the filling mixture. You can also toss in some frozen corn or finely chopped spinach for extra vitamins.
Serving Suggestions
These Vegan Black Bean Quesadillas are best served hot and crispy. Pair them with a generous side of fresh guacamole, chunky salsa, or a dollop of vegan sour cream. A fresh side salad with a lime-cilantro vinaigrette complements the earthy flavors of the cumin and black beans beautifully. For a complete Mexican-inspired feast, serve them alongside some cilantro lime rice or a bowl of spicy posole.
Storage, Freezing & Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To maintain the crispiness, it is best to reheat them in a dry skillet over medium heat for 2-3 minutes per side. You can also freeze these quesadillas; simply wrap them individually in parchment paper and place them in a freezer bag for up to 2 months. Reheat directly from frozen in a toaster oven or skillet until the center is hot.
Nutrition Information
| Nutrient | Amount Per Serving |
| Calories | 416 kcal |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Sodium | 616mg |
| Total Carbohydrates | 86g |
| Dietary Fiber | 16g |
| Protein | 23g |
| Vitamin C | 8mg |
| Iron | 5mg |
Vegan Black Bean Quesadillas
Ingredients
Equipment
Method
- Begin by preparing the creamy base. Place the drained and rinsed great Northern beans into a food processor along with 3/4 cup of the diced tomatoes and the clove of garlic. Blend until the mixture is completely smooth.1 (15 ounce) can great Northern beans, 1 cup diced tomatoes, 1 clove garlic
- Add the nutritional yeast, ground cumin, chili powder, salt, and cayenne pepper to the food processor. Pulse or blend again until all the spices are thoroughly incorporated into the bean mixture.1/3 cup nutritional yeast, 1 teaspoon ground cumin, 1/4 teaspoon chili powder, to taste Salt, 1 pinch cayenne pepper
- Transfer the smooth bean mixture from the food processor into a large mixing bowl. Stir in the whole black beans and the remaining 1/4 cup of diced tomatoes by hand to add texture.1/2 cup black beans, 1 cup diced tomatoes
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, place one whole grain tortilla into the skillet.1 tablespoon olive oil, 8 whole grain tortillas
- Spread approximately 1/4 cup of the bean filling evenly over the surface of the tortilla in the pan. Place a second tortilla directly on top of the filling.8 whole grain tortillas
- Cook the quesadilla for about 10 minutes, or until the filling is thoroughly warmed through.
- Lightly coat the top tortilla with cooking spray. Carefully flip the quesadilla over and cook the second side for an additional 3 to 5 minutes until it is lightly browned and crisp.Cooking spray
- Repeat the process with the remaining tortillas and filling until all four quesadillas are prepared.
Notes
FAQ
Are these quesadillas spicy?
The recipe has a very mild kick from the chili powder and a pinch of cayenne. If you prefer a completely mild version, you can omit the cayenne pepper. If you like it hot, feel free to double the spices!
Can I make the filling ahead of time?
Yes, the bean filling can be prepared up to 48 hours in advance and stored in the refrigerator. This makes the actual cooking process much faster for busy weeknights.
Why use nutritional yeast?
Nutritional yeast provides a savory, nutty, and cheesy flavor without the need for dairy. It is also a great source of B vitamins for those following a plant-based diet.
Can I bake these instead of frying them?
Absolutely. You can place the assembled quesadillas on a parchment-lined baking sheet, spray the tops with cooking spray, and bake at 400 degrees Fahrenheit for about 10-15 minutes, flipping halfway through.