This plant based quesadillas recipe is a simple, quick, and high protein lunch or dinner. Loaded with vegetables and beans, this recipe is hearty and filling.
Serve with guacamole, vegan sour cream, or a dip of your choice. I love making this a whole meal by serving it up with yellow rice and beans.
This Pumpkin and Black Bean Quesadilla Is
- Bright
- Fresh
- Loaded with Flavor
- Perfectly Spiced
- Satisfying
- Easily vegetarian, vegan, gluten free
One of the BEST Pantry Quesadilla Recipes
This plant based quesadillas recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand!
Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand.
And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
What’s In This Black Bean Pumpkin Quesadilla Recipe?
I love shopping for fresh produce through Misfits Market – they sell groceries, healthy pantry staples, and fantastic food finds (even wine!) at a discounted price. Choose your favorite seasonal produce, save up to 40% off grocery store prices & save time by getting free delivery right to your door!
- Tortillas – You can use flour tortillas or corn (if gluten free), whichever you prefer!
- Canned pumpkin or butternut squash
- Peppers
- Onions
- Chili Powder – One of my most-used spices, great for adding a kick to chili, taco filling, or soups and stews.
- Cumin – Another great spice to use in Mexican or Indian cuisines, I always add cumin to my chili recipes, and toss some in curries too!
- Garlic Salt – Such a great way to add flavor to your recipes, I always keep a container of garlic salt in my pantry to add when I was a little extra kick in my dish.
- Black Beans – if you use canned black beans, make sure to get a no salt added variety… or else they could get to salty. We always buy low sodium canned beans, or I make them from scratch without the salt. If you use salted canned beans, make sure to skip the salt in the filling.
- Cheese of choice: you can use vegan cheddar, taco mix cheese, or a dairy free mozzarella version. Or skip the vegan cheese all together.
An Healthy Weeknight Quesadilla Recipe!
These plant based quesadillas are what I call an Easy Weeknight Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen.
I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering takeout!
How Do I Make Plant Based Quesadillas?
- Warm a skillet over medium heat. Add the olive oil and sauté the onions and peppers for 6 to 7 minutes until they begin to brown. Remove veggies from the pan, and keep the skillet on the burner over low heat.
- In a bowl, mix the cooked vegetables, chili powder, cumin, and garlic salt. Gently fold in the black beans and vegan cheese.
- Take 2 tortillas, and divide the mixture onto each. Top each with another tortilla.
- Place in the skillet and toast for 2-3 minutes on each side. Dip into your favorite guac and enjoy!
Dietary Modifications
- This recipe is plant based, but be sure you are using a vegan and dairy-free cheese, or omitting the cheese all together.
- To make gluten free, use a certified gluten free corn tortilla instead of a flour tortilla, and be sure all ingredients are certified gluten free.
- Made with black beans, this is a great high protein lunch or dinner option. A great way to get in that healthy plant protein.
More Plant Based Lunch Ideas You’ll Love
Low Salt Vegetable Soup Recipe
Tomato Mushroom Pasta Sauce Recipe
Old Fashioned Cucumbers and Onions in Vinegar
Get The Same Ingredients I Used for My Plant Based Quesadilla Recipe
As always, if you make this plant based recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Plant Based Quesadillas
Equipment
- cast iron skillet
- Mixing Bowls
Ingredients
- 1 tablespoon olive oil
- 1 bell pepper sliced
- 1 sweet onion sliced
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic salt
- 1 cup black beans
- 1/2 cup vegan cheese shredded
- 4 tortillas use gluten free if needed
Instructions
- Warm a skillet over medium heat. Add the olive oil and sauté the onions and peppers for 6 to 7 minutes until they begin to brown. Remove veggies from the pan, and keep the skillet on the burner over low heat.
- In a bowl, mix the cooked vegetables, chili powder, cumin, and garlic salt. Gently fold in the black beans and vegan cheese.
- Take 2 tortillas, and divide the mixture onto each. Top each with another tortilla.
- Place in the skillet and toast for 2-3 minutes on each side. Dip into your favorite guac and enjoy!
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce for delivery. You can save up to 40% off grocery store prices. If you think produce delivery is too expensive… think again, and give Misfits Market a try!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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A nice Mexican treat
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