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Vegan Quesadilla Recipe with Black Beans
This vegan quesadilla recipe is cheesy and the filled with protein rich black beans and savory fajita veggies. An easy, quick and satisfying meal!
Course
30 Minutes or Less, Appetizer, Main Course, Snack
Cuisine
Mexican
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
334
kcal
Author
Sophia DeSantis
Ingredients
6
tortillas
, gluten-free if needed
3
cups
shredded dairy free cheese of choice
½
recipe
Fajita Veggies
1 ½
cups
black beans
, about one can
1
jalapeno
, optional
Butter or oil to brush on tortillas
, optional
To serve:
Guacamole
Fresh Mexican Salsa
US Customary
-
Metric
Instructions
Brush the outside of the tortillas with butter or oil, optional for extra crunch.
Place the tortillas with the outsides down, then layer ½ cup of the cheese on half of each tortilla.
Separate the veggies, beans and jalapeno (if using) among the 6 tortillas by placing them on the cheese.
Fold the tortillas over to cover the filling.
Grill on a hot pan for 3-5 minutes, then flip and grill another 3-5 minutes until the cheese is melted.
Devour!
Notes
You can sub any vegetables and beans you prefer.
Nutrition
Calories:
334
kcal
|
Carbohydrates:
41
g
|
Protein:
9
g
|
Fat:
15
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
458
mg
|
Potassium:
246
mg
|
Fiber:
7
g
|
Sugar:
2
g
|
Vitamin A:
28
IU
|
Vitamin C:
3
mg
|
Calcium:
84
mg
|
Iron:
3
mg