Easy Vegan Bean Quesadillas
These vegan bean quesadillas are stuffed with a spiced bean filling and baked until crispy. Easy, flavorful, and packed with plant protein and fiber!
PRINT
PIN
Servings: 4
Ingredients
Spices
- 1 tbsp nutritional yeast
- ¾ tsp smoked paprika
- ¾ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp oregano
- ½ tsp red chili powder
Quesadillas
- 1 tbsp olive oil divided
- 1 small onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 3 cups beans1
- ⅓ cup vegetable broth2
- 4 large tortillas gluten-free if needed
- 1 cup vegan cheese shreds optional
Instructions
- Mix spices together in a small bowl and set aside.
- Heat half the olive oil in a skillet over medium heat. Add onions and cook until softened.
- Add garlic, bell pepper, and spices and stir for 1 minute.
- Add beans and vegetable broth. Mash about ⅔ of the beans so the mixture thickens and holds together. If the mixture is too wet, continue cooking while stirring until the mixture thickens and dries out a little.
- Remove from heat. Taste and add salt as desired.
- Preheat oven to 400°F. Lightly grease a baking sheet with half the remaining olive oil.
- Spread some of the filling on one side of a tortilla. Sprinkle cheese on top if desired. Fold the tortilla over and press down to help it stick. Place on baking sheet and repeat with remaining filling and tortillas.
- Brush the remaining olive oil on top of the quesadillas.
- Bake for 10 minutes or until the bottom browns, then flip and bake another 5-10 minutes until crispy.
- Stovetop option: If you don't want to use the oven, you can cook the quesadillas in a pan on the stove. They should take about 3-5 minutes per side. Stovetop will be faster but less crispy.
Notes
1) Beans: Use any bean you like. Kidney beans, black beans, pinto beans, or even lentils will work.
2) Vegetable Broth: I use water + 1/4 tsp vegetable bouillon.