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Plant Based Quesadillas Recipe (Vegan/Vegetarian)

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

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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!

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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!

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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!

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How Do I Make Plant Based Quesadillas?

  1. 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.
  2. In a bowl, mix the cooked vegetables, chili powder, cumin, and garlic salt. Gently fold in the black beans and vegan cheese.
  3. Take 2 tortillas, and divide the mixture onto each.  Top each with another tortilla.
  4. Place in the skillet and toast for 2-3 minutes on each side.  Dip into your favorite guac and enjoy!

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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

Chickpea Tabbouleh Recipe

Low Salt Vegetable Soup Recipe

Kale Scrambled Eggs Recipe

Tomato Mushroom Pasta Sauce Recipe

Old Fashioned Cucumbers and Onions in Vinegar 

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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!

Let’s keep in touch – make sure to subscribe to my monthly newsletter to get free recipe inspiration. 

And don’t forget to follow over on Facebook, Instagram, YouTube & TikTok – I’d love to connect with you there! 

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Plant Based Quesadillas

Kelly Jensen
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.
5 from 3 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dinner, Lunch
Cuisine American, Mexican, Southwest
Servings 2 quesadillas
Calories 353 kcal

Equipment

  • cast iron skillet
  • Mixing Bowls

Ingredients
  

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

Calories: 353kcalCarbohydrates: 62gProtein: 21gFat: 14gSaturated Fat: 7gCholesterol: 30mgSodium: 603mgPotassium: 696mgFiber: 13gSugar: 7gVitamin A: 19507IUVitamin C: 5mgCalcium: 329mgIron: 6mg
Keyword plant based quesadillas, plant-based quesadilla recipe, vegan cheese quesadillas, vegan quesadillas, vegan quesadillas without cheese, wfpb quesadilla
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Posted in American, Dairy Free, Dinners, Easy Weeknight Meals, Fall Recipes, Gluten Free, Lunches, Mexican, Pantry Recipes, Snacks, Southwest, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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