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black bean quesadilla with pumpkin butternut squash recipe healthy vegan gluten free vegetarian quesadilla recipes with tortillas of flour or corn easy recipes

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
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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
  

  • 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!

Nutrition

Calories: 353kcalCarbohydrates: 62gProtein: 21gFat: 14gSaturated Fat: 7gCholesterol: 30mgSodium: 603mgPotassium: 696mgFiber: 13gSugar: 7gVitamin A: 19507IUVitamin C: 5mgCalcium: 329mgIron: 6mg
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