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Black Bean Veggie Quesadillas | via veggiechick.com #vegan #oilfree
30 min or less, Easy, Lunch, Main Dishes, Oil free, Under 400 calories, Vegan Recipes

Black Bean Veggie Quesadillas

These vegan Black Bean Veggie Quesadillas are loaded with nutritious veggies and a homemade bean dip. And they hold together perfectly in a white corn tortilla- no cheese required. =)

Black Bean Veggie Quesadillas | via veggiechick.com #vegan #oilfree

To get started- add vegetable broth (or water) to a medium skillet over medium to medium-high heat. Add the onion, mushrooms and peppers. Cook for 5-6 minutes, stirring, until onion is soft and translucent. Remove from heat.

Meanwhile, make the 5 Minute Bean Dip in your high-powered blender and set aside.

Next, lay 2 white corn tortillas flat on a cutting board. Add 1 tablespoon black bean dip to each tortilla and spread evenly.
*Note: I prefer white corn tortillas over the traditional yellow corn tortillas, as they tend to hold together much more nicely. Flour tortillas can also work for this recipe.

Add vegetable broth to a medium skillet over medium to medium-high heat. Add the onion, mushrooms and peppers. Cook for 5-6 minutes, stirring, until onion is soft and translucent. Remove from heat.  Lay 2 tortillas flat on a cutting board. Add 1 tablespoon to each tortilla and spread evenly. On one side, add 2 tablespoons sweet corn, 1/4 cup cooked veggies, and 1/4 cup chopped spinach. Top with remaining tortilla and press down lightly. Meanwhile heat a skillet over medium high heat. Add quesadilla and cover. Cook about 3-4 minutes on each side until crispy and just starting to brown. Flip with large spatula after each side is done. Be careful not to burn.  Note: I do not oil the pan, so I have to be careful I watch it closely so it doesn’t burn. Be careful as you continue to cook the quesadillas as the pan will get hotter each time and may take less time to cook the 3rd or 4th quesadilla. If the pan is heating up too quick, reduce heat slightly.  Remove from heat, transfer to cutting board and cut with a pizza cutter.  Serve with salsa, and additional toppings if necessary. I love using Follow Your Heart Ranch Dressing mixed with salsa. Yum! Makes 4 quesadillas. If you make the 5-Minute Black Bean Dip, you will have about 1 cup left over for dipping the quesadillas or with tortilla chips on the side. I like to pack in an airtight container and keep in the fridge for a weekday snack. Or you can use a few days later and make quesadillas again during the week. =)

On one side, add 2 tablespoons sweet corn.

Black Bean Veggie Quesadillas | via veggiechick.com #vegan #oilfree

Then add 1/4 cup of the cooked veggies.

Black Bean Veggie Quesadillas | via veggiechick.com #vegan #oilfree

Finally, add the 1/4 cup chopped spinach.

Black Bean Veggie Quesadillas | via veggiechick.com #vegan #oilfree

Top with the remaining tortilla and press down lightly.

Meanwhile heat a dry skillet over medium high heat. Carefully transfer the quesadilla to the skillet and cover. Cook about 3-4 minutes on each side until crispy and just starting to brown. Flip with large spatula after each side is done. Be careful not to burn.

Note: I do not oil the pan, so I have to be careful I watch it closely so it doesn’t burn. Be careful as you continue to cook the quesadillas, as the pan will get hotter over time and may take less time to cook the 3rd or 4th quesadilla. If the pan is heating up too quick, reduce heat slightly.

Remove quesadilla from heat, transfer to a cutting board and carefully cut with a pizza cutter. Continue with the rest of the quesadillas, depending on your serving size. If extra, refrigerate in an airtight container for later use.

Serve with salsa, and additional toppings if necessary. I also love using Follow Your Heart Ranch Dressing mixed with salsa. Yum!

Black Bean Veggie Quesadillas | via veggiechick.com #vegan #oilfree

This recipe makes 4 quesadillas.

Please note: you will have about 1 cup leftover Black Bean Dip, for dipping the quesadillas or with tortilla chips on the side. I like to pack in an airtight container and keep in the fridge for a weekday snack (with chips, etc.). Or you can use a few days later and make quesadillas again during the week.

These Black Bean Veggie Quesadillas are one of my favorite meals to make. They are really a great go-to meal and always a favorite in my house. I hope they will be in yours too! =)

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Black Bean Veggie Quesadillas

Black Bean Veggie Quesadillas | via veggiechick.com #vegan #oilfree

These vegan Black Bean Veggie Quesadillas are loaded with nutritious veggies and a homemade bean dip. And they hold together perfectly in a white corn tortilla- no cheese required. =)

  • Author: Christin McKamey
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 4 quesadillas
  • Cuisine: Mexican

Ingredients

  • 1/4 cup 5-Minute Black Bean Dip
  • 2 tablespoons unsalted vegetable broth
  • 1/2 cup yellow onion, diced (half of small onion)
  • 1 cup chopped white button mushrooms
  • 1 cup chopped baby sweet peppers
  • 1/2 a 15-ounce can sweet corn, drained
  • 1 cup chopped fresh spinach leaves
  • 8 white corn tortillas (you can also use flour tortillas, but I would not recommend yellow corn tortillas, as they do not hold together well)
  • salsa
  • Optional toppings/garnishes: chopped cilantro, sliced avocado, vegan sour cream, vegan ranch dressing

Instructions

Add vegetable broth to a medium skillet over medium to medium-high heat. Add the onion, mushrooms and peppers. Cook for 5-6 minutes, stirring, until onion is soft and translucent. Remove from heat. 

Meanwhile, make the 5 Minute Bean Dip in your high-powered blender. Set aside.

Lay 2 white corn tortillas flat on a cutting board. Add 1 tablespoon black bean dip to each tortilla and spread evenly. On one side, add 2 tablespoons sweet corn, 1/4 cup cooked veggies, and 1/4 cup chopped spinach. Top with remaining tortilla and press down lightly.

Meanwhile heat a dry skillet over medium high heat. Carefully transfer the quesadilla to the skillet and cover. Cook about 3-4 minutes on each side until crispy and just starting to brown. Flip with large spatula after each side is done. Be careful not to burn. 

Note: I do not oil the pan, so I have to be careful I watch it closely so it doesn’t burn. Note- as you continue to cook the quesadillas as the pan will get hotter each time and may take less time to cook the 3rd or 4th quesadilla. If the pan is heating up too quick, reduce heat slightly. 

Remove quesadilla from heat, transfer to cutting board and carefully cut with a pizza cutter. Continue with the rest of the quesadillas, depending on your serving size. If extra, refrigerate in an airtight container for later use.

Serve with salsa, and additional toppings if necessary. I love using Follow Your Heart Ranch Dressing mixed with salsa. Yum!

This recipe makes 4 quesadillas.

Notes

I buy white corn tortillas from Trader Joe’s. =)

Please note: you will have about 1 cup leftover Black Bean Dip, for dipping the quesadillas or with tortilla chips on the side. I like to pack in an airtight container and keep in the fridge for a weekday snack. Or you can use a few days later and make quesadillas again during the week. =)

Nutrition

  • Serving Size: 1 quesadilla

 

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

2 Comments

  • This recipe sounds amazing and I can’t wait to make them!! thank you…
    Lisa

    Reply
    • Thank you Lisa! I hope you enjoy them. =)

      Reply

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