These crispy vegan black bean and corn quesadillas get their molten middle from dairy-free shreds and their bold flavor from black bean and corn salsa — all folded into tortillas that crackle when you cut them.
Get ready for the crispiest, gooiest, most satisfying vegan quesadillas you’ve ever had! This recipe transforms a few simple pantry staples into a flavor-packed meal in just 20 minutes. Perfect for a busy weeknight, a lazy lunch, or a fun appetizer, these black bean and corn quesadillas prove that you don’t need dairy to achieve that perfect cheesy pull.
Ingredients
• 8 8-inch / 20 cm whole wheat or plain flour tortillas
• 2 cups / 226 g (8 oz) shredded dairy-free Mexican cheese blend
• 1 ½ cups / 360 ml (12.2 fl oz) black bean and corn salsa
• 1 medium avocado, seeded, peeled, and sliced
• Vegan sour cream, for serving
Instructions
1. Assemble the Quesadillas: Lay the tortillas on a flat surface. Sprinkle about ¼ cup of dairy-free cheese over one half of each tortilla. Top the cheese with a heaping tablespoon of salsa and a few slices of avocado. Fold the empty half of the tortilla over the filling, pressing down gently.
2. Cook to Perfection: Heat a large non-stick skillet or cast-iron pan over medium-high heat for 2 minutes, then reduce the heat to medium. Carefully place 1 or 2 quesadillas in the hot, dry skillet. Cook for 2 to 3 minutes per side, or until the tortilla is golden brown and crispy and the cheese is fully melted.
3. Keep Warm & Repeat: As the quesadillas finish cooking, transfer them to a baking sheet and place them in a preheated 300°F / 150°C oven to keep warm. Repeat the cooking process with the remaining quesadillas.
4. Serve and Enjoy: To serve, slice the warm quesadillas into wedges. Serve immediately with the remaining black bean and corn salsa and a generous dollop of vegan sour cream.
Nutritional Information
• PER SERVING: 647 cal., 35 g (1.23 oz) total fat (16 g / 0.56 oz sat. fat), 0 mg chol., 1,405 mg sodium, 48 g (1.69 oz) carb., 23 g (0.81 oz) fiber, 31 g (1.09 oz) pro. Note: This is an estimate based on the original non-vegan recipe and will vary based on the specific brands of dairy-free cheese, tortillas, and sour cream used.
Pro Tips
• for Perfect Vegan Quesadillas
• For an extra-melty cheese pull, cover the skillet with a lid for about 30 seconds while the quesadilla cooks. The trapped steam helps melt the dairy-free cheese evenly.
• Don’t overstuff your quesadillas! It’s tempting to load them up, but a thinner layer of filling ensures everything heats through and the quesadilla holds together when you flip it.
• For the crispiest exterior, lightly brush your tortillas with a neutral oil (like canola or avocado) before placing them in the skillet.
• Feel free to customize your fillings. Sautéed mushrooms, bell peppers, onions, spinach, or a scoop of seasoned plant-based ground would all be delicious additions.
FAQ
Q: How can I add more protein to these vegan quesadillas
A: To boost the protein, consider adding a scoop of seasoned plant-based ground, crumbled firm tofu, or tempeh along with the black beans. You could also increase the amount of black beans or stir a tablespoon of hemp seeds into the salsa for an easy, nutritious addition.
Q: How do I make these quesadillas gluten-free
A: Absolutely! To make this recipe gluten-free, simply substitute the whole wheat or flour tortillas with your favorite certified gluten-free corn tortillas or gluten-free wraps. The rest of the ingredients are naturally gluten-free, but always double-check your salsa and cheese labels to be sure.
Q: What’s the best way to store and reheat leftover quesadillas
A: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. For the best results and to restore their crispiness, reheat them in a dry skillet over medium heat, in an air fryer, or in a toaster oven until warmed through. We don’t recommend using a microwave as it can make the tortillas soggy.
Q: Is there a good substitute for store-bought vegan cheese
A: Yes, if you don’t have or don’t like pre-shredded vegan cheese, you can make a simple ‘cheesy’ binder by mashing half a cup of the black beans with a tablespoon of nutritional yeast and a pinch of cumin. It won’t be as stretchy, but it will be creamy, flavorful, and help hold the fillings together.
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Crispy Vegan Black Bean and Corn Quesadillas
Ingredients
Method
- Assemble the Quesadillas: Lay the tortillas on a flat surface.
- Sprinkle about ¼ cup of dairy-free cheese over one half of each tortilla.
- Top the cheese with a heaping tablespoon of salsa and a few slices of avocado.
- Fold the empty half of the tortilla over the filling, pressing down gently.
- Cook to Perfection: Heat a large non-stick skillet or cast-iron pan over medium-high heat for 2 minutes, then reduce the heat to medium. Carefully place 1 or 2 quesadillas in the hot, dry skillet.
- Cook for 2 to 3 minutes per side, or until the tortilla is golden brown and crispy and the cheese is fully melted.
- Keep Warm & Repeat: As the quesadillas finish cooking, transfer them to a baking sheet and place them in a preheated 300°F / 150°C oven to keep warm.
- Repeat the cooking process with the remaining quesadillas.
- Serve and Enjoy: To serve, slice the warm quesadillas into wedges.
- Serve immediately with the remaining black bean and corn salsa and a generous dollop of vegan sour cream.
- Don't overstuff your quesadillas! It's tempting to load them up, but a thinner layer of filling ensures everything heats through and the quesadilla holds together when you flip it.
