The Ultimate Vegan Black Bean Quesadilla Recipe – Crispy, Cheesy & Delicious!
- Chef Dawn
- Apr 7
- 3 min read
Craving a crispy, cheesy, and satisfying meal? This vegan black bean quesadilla is dairy-free, gluten-free, and packed with protein, fiber, and flavor—all in just 8 minutes!
If you’re transitioning to a plant-based diet, one of the best skills to master is making the perfect vegan black bean quesadilla—crispy on the outside, melty on the inside, and loaded with flavor.
Or maybe I just made that up. But trust me, it’s essential.
Why You’ll Love This Vegan Black Bean Quesadilla
This recipe has become a weekly staple in my house. It’s:
Packed with plant-based protein and fiber
Completely dairy-free and gluten-free
Ready in just 8 minutes
Loaded with hidden greens for extra nutrition
Plus, black beans are a nutritional powerhouse! They’re rich in fiber, protein, iron, and antioxidants, making them a fantastic choice for gut health, heart health, and stable blood sugar levels.
The Best Cheese Substitutes for Your Quesadilla
In this recipe we use vegan shredded cheese as an indulgent splurge because my daughter is allergic to cashews, and it sticks together so beautifully. For a whole food, plant-based option, choose any of the other suggestions and omit the oil. Be very careful when flipping it, as it may not stick quite as well as the vegan cheese.
Delicious plant-based alternatives to vegan shredded cheese:
Cashew cream cheese – rich and creamy
Hummus – smooth and flavorful
Cooked, mashed sweet potato - black beans and sweet potatoes are a match made in heaven!
Homemade cheese sauce – blend nutritional yeast with cashews or beans for a creamy spread
Cheese options from this cookbook: Breaking Up with Dairy: 100 Indulgent Plant-based Recipes for Cheese (and Butter, Cream, and Milk) Lovers Everywhere, by Bailey Ruskus
Easy & Delicious Vegan Black Bean Quesadilla Recipe
Servings: 4 Cook Time: 8 minutes Total Time: 13 minutes
Ingredients
4 gluten-free tortillas (such as Food for Life brand), or whole wheat (cooking time may decrease)
1 13.5- oz can (just under 2 cups) black beans, drained and rinsed
4 Tbsp nutritional yeast
1 cup chopped kale (or spinach)
1/2 cup vegan shredded cheese (optional, or you can use hummus)*
1/4 to 1/2 tsp adobo seasoning
High-heat cooking spray (I use avocado oil in a spray bottle)
Instructions:
Preheat the broiler. Line a baking sheet with parchment or a silicone mat. Option to spray baking sheet with a high-heat oil such as avocado oil. Omit for oil-free.
Place two whole tortillas on a baking sheet.
Top each with half the black beans, or desired amount, crush with a fork, 2 Tbsp nutritional yeast, 1/2 cup kale, shredded cheese, and a sprinkle of adobo seasoning.
Place the remaining tortillas on top (spray with a bit more oil, if using).
Broil for about 3 minutes until the top is crispy (watch closely!).
Carefully flip and broil for another 3 minutes.
Let cool slightly, then slice and serve!
*Pro Tip: Try swapping vegan cheese for hummus—it’s creamy, delicious, and packed with protein! Just be careful when flipping.
Nutrition Facts
4 Servings
Amount Per Serving
Calories 312.9
Total Fat 6.1 g
Saturated Fat 1.1 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 819.0 mg
Potassium 403.1 mg
Total Carbohydrate 51.3 g
Dietary Fiber 12.3 g
Sugars 0.4 g
Protein 12.8 g
Vitamin A 88.5 %
Vitamin B-12 40.0 %
Vitamin B-6 153.7 %
Vitamin C 24.6 %
Vitamin D 0.0 %
Vitamin E 1.7 %
Calcium 5.4 %
Copper 16.1 %
Folate 17.4 %
Iron 16.6 %
Magnesium 20.4 %
Manganese 22.2 %
Niacin 83.7 %
Pantothenic Acid 32.1 %
Phosphorus 22.9 %
Riboflavin 168.0 %
Selenium 12.6 %
Thiamin 200.1 %
Zinc 15.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Love this recipe? Get more delicious plant-based recipes in my fabulous cookbook – Plant Protein Power!
Read more about it and get your copy by clicking this handy link.
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