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These easy vegan bean quesadillas are stuffed with creamy taco-seasoned refried beans and fried to golden and crispy perfection. Ready in minutes and bursting with flavor, they’re perfect for quick and simple weeknight dinners or lunches!
Easy 9-Ingredient Vegan Bean and Avocado Quesadillas
There’s no shortage of vegan quesadilla recipes all over the internet, but we’re totally biased towards this vegan bean quesadilla recipe. It’s extra special, all thanks to the no-cook pinto bean, chipotle pepper, and avocado puree. So creamy, protein-packed, and flavorful, it’s spread on tortillas (like these homemade tortillas) before they’re fried to crispy perfection.
Unlike other recipes, this vegan quesadilla isn’t messy to eat or cook. Say goodbye to black beans or veggies spilling all over the place! The bean puree is just like refried beans, in that it’s smooth and creamy and is always as much fun to eat as it is to make.
Great for kids and adults alike, you can serve these vegan quesadillas with sides for an evening meal or take them with you for a weekday lunch. We like to serve them with fun dipping sauces, from green chile salse to this easy guacamole to vegan sour cream, to take every bite over the top.
Looking for more quick and easy weeknight meals for the whole family? Check out our Teriyaki Tofu Stir Fry, 15-Minute Cherry Tomato Basil Pasta, and Vegan Tortilla Pizza recipes!
The Ingredients and Substitutes
These vegan bean quesadillas are easy to put together with 9 simple ingredients, most of which may be in your pantry already:
You can treat yourself to restaurant-quality quesadillas by making the tortillas yourself with this homemade tortillas de harina recipe!
For gluten-free vegan quesadillas, assemble them with corn tortillas or gluten-free tortillas instead.
What Else Could I Add to Vegan Quesadillas?
- Veggies: Finely chop and lightly sauté your favorite veggies before stirring them into the pureed bean mixture. Try corn, bell peppers, zucchini, mushrooms, onions, or whatever you have on hand!
- Vegan cheese: If you like your quesadillas to be extra ooey and gooey, top the beans with a layer of shredded vegan cheese before frying.
- Vegan meat: Add a layer of taco-seasoned vegan ground beef or meaty sofritas.
- Spicy chili peppers: The chipotle peppers add some heat and smokiness to the quesadillas but if you’re craving more heat, stir finely diced green chilis or jalapenos into the bean mixture.
- Cilantro: Blend a handful of freshly chopped cilantro into the bean puree for a fresh flavor.
- Lime juice: A few tablespoons of freshly squeezed lime juice in the bean puree will add a refreshing burst of citrus.
- Other beans: Make these quesadillas with canned black beans or cannellini beans instead.
- Refried beans: Feel free to swap the pinto beans for canned or homemade refried beans.
How to Make Vegan Bean Quesadillas
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: Add the beans, avocado, chipotle pepper, cumin, onion powder, garlic powder, chili powder, and veggie broth to a food processor.
Step 2: Blend the bean-avocado mixture until smooth and creamy.
If the beans aren’t as smooth as you’d like, blend in 1 tablespoon of broth at a time until it reaches your desired creaminess.
Step 3: To assemble the quesadillas, spread the bean mixture onto half of one tortilla. Fold it over the beans into a half-moon shape.
Step 4: Fry the quesadillas in a non-stick pan until they’re lightly browned on both sides. Remove from heat, then slice and enjoy.
FAQs
Quesadillas are made by stuffing Mexican-spiced fillings, like beans, cooked veggies, meat, and cheese, into tortillas. While not all quesadillas are vegan, they’re easy to make vegan because you have total control over the fillings!
It’s easy! Lay the assembled and uncooked quesadillas on a baking sheet and place them in the freezer until frozen solid. Transfer them to an airtight container or freezer bag and freeze for up to 3 months.
When it’s time to eat, reheat the quesadillas in a 375ºF oven for 25 to 30 minutes, then finish them under the broiler for about 3 to 5 minutes to crisp the outside.
Pro Recipe Tips
- Save the bean water: Instead of draining the water from the canned beans, use some of the reserved liquid (along with the vegetable broth) to thin the bean puree when blending.
- Don’t overstuff the tortillas: Only spread a generous spoonful of the bean puree over the tortillas. Too much and it will ooze out the sides.
- Warm the tortillas: Place the tortillas in a frying pan or in the microwave for about 30 seconds before assembling. The heat makes them more pliable and easier to fold.
Serving Suggestions
Enjoy these quick and easy vegan quesadillas on their own or with:
- A side of vegan Mexican rice
- This vegan taco salad
- A cozy bowl of Mexican bean soup
- Easy guacamole, vegan nacho cheese, or roasted red salsa for dipping
- A dollop of vegan sour cream on top
- Chili corn salsa or pico de gallo and air fryer tortilla chips
- Vegan churros for dessert
Storage Instructions
Once they’re cooked, vegan bean quesadillas are best eaten within 12 hours. If they sit for much longer, the tortilla will start to get soggy. Wrap them individually in plastic wrap or store them in airtight containers in the fridge.
It’s best to reheat quesadillas in a toaster oven, a 375ºF oven or an air fryer, or in a skillet over medium heat until warmed through and crisp again.
Vegan Bean Quesadillas
Ingredients
- 1 (15-ounce) can of pintos beans, drained and rinsed
- 1 avocado
- 1 chipotle pepper in adobo sauce
- ¼ teaspoon of cumin
- ¼ teaspoon of onion powder
- ¼ teaspoon of garlic powder
- ¼ teaspoon of chili powder
- ~¼ cup of vegetable broth
- 4 tortillas
- Minced cilantro, for garnish (optional)
Instructions
- In a food processor, place the beans, avocado, chipotle pepper, cumin, onion powder, garlic powder, chili powder, and veggie broth.
- Pulse until the mixture is creamy. Add more broth by the tablespoon if needed to reach a creamy texture.
- Spread the bean mixture on half of a tortilla, fold the tortilla, and place on a non-stick pan or a pan coated with cooking spray.
- Cook one side until lightly brown, flip and cook the other side until lightly brown.
- Remove from heat, slice, and enjoy.
Video
Notes
- Save the bean water: Instead of draining the water from the canned beans, use some of the reserved liquid (along with the vegetable broth) to thin the bean puree when blending.
- Don’t overstuff the tortillas: Only spread a generous spoonful of the bean puree over the tortillas. Too much and it will ooze out the sides.
- Warm the tortillas: Place the tortillas in a frying pan or in the microwave for about 30 seconds before assembling. The heat makes them more pliable and easier to fold.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
So delicious!