Vegan Cheese and Vegetable Quesadillas

Vegan Cheese and Vegetable Quesadillas


1 tablespoon olive oil

1/2 onion, chopped

1 bell pepper, chopped

1 zucchini, chopped

1 (15-ounce) can black beans, rinsed and drained

1 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

4 (8-inch) flour tortillas

1 cup vegan shredded cheese

Cilantro, for garnish (optional)

Salsa, for serving (optional)


  • Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and zucchini and cook, stirring occasionally, until softened, about 5 minutes.
  • Stir in the black beans, chili powder, cumin, salt, and pepper. Cook for 1 minute more.
  • Place a tortilla on a lightly greased skillet over medium heat. Spread half of the vegetable mixture over the tortilla, leaving a 1-inch border. Sprinkle with half of the cheese.
  • Fold the tortilla in half and cook until golden brown on both sides, about 2 minutes per side. Repeat with the remaining tortillas and filling.
  • Cut the quesadillas in half and serve immediately with cilantro and salsa, if desired.
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