Easy Vegetarian Quesadilla Recipe
These Vegetarian Quesadillas are loaded with sautéed peppers, onions, seasoned beans, and melty cheese. They’re crispy on the outside, packed with flavor, and make an easy meatless dinner that comes together in about 30 minutes.
Servings: 8 servings
Ingredients
- 1 white onion thinly sliced
- 1 red bell pepper deseeded and diced
- 1 green bell pepper deseeded and diced
- 1 poblano pepper deseeded and minced
- 1 tablespoon butter
- 1 tablespoon canola oil
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- 8 flour tortillas recipe makes 7-8 tortillas depending how much you put in each one
- 4 cups mexican style shredded cheese blend
For the Beans
- 15 oz can of black or pinto beans drained and rinsed
- ½ teaspoon fine sea salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
Instructions
- In a large skillet over medium heat, saute the onions with butter and oil for 10-15 minutes. Add bell peppers and poblano pepper into the skillet with the onions. Season with fine sea salt, garlic powder, smoked paprika, onion powder. Saute on med-low for 10-15 minutes, add ¼ cup water as needed to deglaze the pan.
- Place drained and rinsed beans into a large bowl, season with all spices and toss together.
- Once your veggies are cooked to your desired doneness, remove from heat right as any remaining water has cooked off, and place into a bowl with your beans. Mix together.
- On your work surface, place a tortilla, then ¼ cup cheese on slightly less than one half of the tortilla (because the fold has to go over the height of the toppings), then evenly spread about 3 heaping spoonfuls of your bean/veggie mixture, then top with ¼ cup cheese before folding tortilla over.
- Wipe out skillet and place it on low heat. If desired, take a bit of butter and spread it in the pan before placing quesadilla. Cook for 2-4 minutes per side to get a nice browning and melt the cheese, use a spatula to check the underside for doneness.
- Remove from the pan and place on a wire rack to cool for meal prep or directly onto plates for serving. Repeat with remaining quesadillas.
Notes
Storage Instructions -
Store leftover quesadillas in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat or in an air fryer to bring back the crispiness.
Note: For meal prep after cooling in the fridge on wire racks I wrapped the quesadillas in wax paper and aluminum foil. Can be unwrapped and reheated in the microwave, air fryer, in the oven, or in a skillet.
Nutrition
Calories: 410kcal | Carbohydrates: 33g | Protein: 21g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 1011mg | Potassium: 396mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1177IU | Vitamin C: 44mg | Calcium: 437mg | Iron: 3mg
