Easy to Make Vegan Quesadillas
These delicious Vegan Quesadillas are quick and easy to make! A tasty combination of kidney beans, red onions, tomato, and bell pepper sautéed in a blend of spices fill the quesadillas. Vegan cheese slices are added on top of the mixture and the tortillas are simply folded in half and cooked until golden and crispy.
It seems like most days, I end up having a salad for lunch. I do love a good healthy salad like my Easy Broccoli Cauliflower Crunch Salad or a Cucumber Strawberry Salad. However, lately I have been feeling a little "Salad-ed" out. So, I decided to change it up a bit.
I scoured the refrigerator and found some veggies that needed to be used, as well as some tortillas and vegan cheese. I was running short on time, so I wanted to make something quick and easy. What did I come up with? This delicious Vegan Quesadilla recipe!
What do I need to make the Vegan Quesadillas?
These are super easy to make! Here is what I used for this tasty plant-based lunch:
- Kidney Beans
- Vegan Cheese
- Tortillas
- Carrots
- Onion
- Green Bell Pepper
- Tomato
- Olive Oil
- Cayenne Pepper
- Coriander
- Cumin
- Salt
- Pepper
How do I make the Vegan Quesadillas?
There are just a few simple steps to make this recipe.
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Step 1: Sauté the veggies
Add the kidney beans to the pan and cook until the beans are warmed through, approximately 3 to 4 minutes. Remove from heat and salt and pepper to taste.
Step 2: Prepare the Quesadillas
Divide the bean mixture into 2 portions and place each portion on half of the side of the tortillas. Add tomatoes slices and peppers and top with vegan cheese. Then, fold over the tortilla.
Step 3: Cook the Vegan Quesadillas
Heat the non stick pan used for the veggies back up over medium heat. Carefully add the quesadillas and cook until they begin to crisp on one side, about 3-4 minutes. Flip them over, taking care so that the ingredients do not fall out. Cook for an additional 3 to 4 minutes, or until golden and crispy. 
Remove from heat, place on a cutting board and cut each vegan quesadilla in half with a sharp knife. Then, serve immediately and enjoy!
Vegan Quesadillas
Ingredients
- 1 cup Kidney beans drained and rinsed
- 4 slices vegan cheese
- 2 tortillas
- ¼ cup carrots finely chopped
- ¼ cup onion minced
- ¼ cup green bell pepper sliced
- 1 tomato sliced
- 1 tablespoon olive oil
- ½ teaspoon cayenne pepper
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- salt to taste
- pinch black pepper
Instructions
- Heat a non stick pan over medium heat with oil.
- Sauté carrots and onions until they begin to soften, about 5 minutes
- Stir in cayenne pepper, coriander and cumin and sauté for another minute.
- Add kidney beans to the pan and cook until beans are warmed through, about 3 minutes. Salt and pepper to taste
- Divide the bean mixture into 2 portions and place on each on half of the side of a tortila.
- Add tomato slices, peppers and top with vegan cheese, then fold over.
- Transfer stuffed tortillas to a non stick pan. Flip on the other side when crispy and golden brown.
- Remove from heat, place on a wooden cutting board and cut in half. Serve immediately.
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