Get ready to transform your dinner routine with the most mouthwatering, plant-based quesadillas that'll make you forget all about traditional cheese-filled versions! These Easy Cheesy Vegan Quesadillas are about to become your new obsession - crispy, golden-brown tortillas packed with melty vegan cheese, protein-rich black beans, and a zesty corn mixture that'll have your taste buds dancing. Whether you're a committed vegan, a curious foodie, or just looking to shake up your meal plan, this recipe promises restaurant-quality flavor in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 2 servings
Ingredients
- 4 flour tortillas
- 1 cup vegan cheese shreds
- 1 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Olive oil for cooking
- Salsa and guacamole for serving
Instructions
- Gather all your ingredients: 4 flour tortillas, 1 cup of vegan cheese shreds, 1 cup of rinsed and drained black beans, 1/2 cup of corn kernels, 1/2 teaspoon of cumin, 1/2 teaspoon of chili powder, olive oil for cooking, and your choice of salsa and guacamole for serving.
- In a mixing bowl, combine the black beans, corn kernels, cumin, and chili powder. Mix well to ensure the spices are evenly distributed throughout the beans and corn.
- Heat a non-stick skillet over medium heat and add a drizzle of olive oil, enough to lightly coat the bottom of the pan.
- Place one tortilla in the skillet and sprinkle half of the vegan cheese shreds evenly over the tortilla.
- Spread half of the black bean and corn mixture over the cheese, then top with another half of the vegan cheese shreds.
- Carefully place a second tortilla on top of the filling, pressing down gently to help it stick together.
- Cook the quesadilla for about 3-4 minutes, or until the bottom tortilla is golden brown and crispy. Use a spatula to check the color.
- Once the bottom is cooked, carefully flip the quesadilla over using the spatula. Cook for an additional 3-4 minutes until the second side is golden brown and the cheese has melted.
- Remove the quesadilla from the skillet and let it cool for a minute before slicing it into wedges.
- Repeat the process with the remaining ingredients to make a second quesadilla.
- Serve the quesadillas warm with salsa and guacamole on the side for dipping.
Tips
- • Use a non-stick skillet to ensure your quesadillas don't stick and get that perfect golden-brown crisp • Make sure to drain your black beans thoroughly to prevent excess moisture • Press down gently when assembling to help the ingredients stick together • Keep the heat at medium to avoid burning the tortillas while ensuring the cheese melts • Let the quesadilla cool for a minute after cooking to help it set and make cutting easier • For extra flavor, consider adding chopped fresh cilantro or a dash of hot sauce to the bean mixture • If you don't have vegan cheese shreds, try using mashed avocado or a homemade cashew cheese sauce • Serve immediately for the best texture and temperature
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 0mg
