This Grilled Veggie Quesadilla with Black Beans takes only 25 minutes, is gluten-free, vegan, quick and easy to make, and a family-favorite!
Chop the bell peppers, onions, and zucchini into small pieces. I love using my chopper...makes it quick and all the same size.
Heat a small amount of cooking oil in a non-stick pan.
Add the chopped bell peppers, onion, zucchini, and frozen corn and saute on medium-high heat. The small size and high heat will grill the veggies quickly. Mix frequently or add oil to avoid sticking to the pan.
In the meantime, drain and rinse the can of black beans.
Once the veggies are tender, grilled, and slightly charred (about 5-10 minutes), add in the chopped spinach, salt, and garlic powder. Mix to combine and cook for another 1-2 minutes until the fresh spinach cooks in. Turn off the heat and set aside.
Heat a non-stick pan on medium heat.
Add tortilla to the heated pan. I like to butter/oil both sides and slightly grill before filling but feel free to omit the oil or butter.
Working with 1/2 of the tortilla, layer on a small amount of vegan cheese, a single layer of grilled veggies, and another layer of vegan cheese (you can do a single layer of vegan cheese if you prefer, but I like to do a little on both sides so the quesadilla doesn't fall apart).
Fold the tortilla in half and grill on both sides on low-medium heat until crispy and the cheese is fully melted through.
Serve with some fresh avocado or guacamole, and your favorite salsa!
Tortilla - We love using corn tortilla (gluten-free option), but these quesadillas would go well with flour tortilla, or any other you prefer.
Vegan Cheese - For these quesadillas, I recommend using some type of vegan cheese to keep it together. There are many vegan cheese brands out there, but the following two are ones I use and recommend specifically for quesadillas. They melt and taste great.
Follow Your Heart & Field Roast Chao. Both brands slices are a staple in our house. They all taste great and melt well. If you can find the pepper jack slices, these are my absolute favorite for Mexican food, with American or Provolone in a close second. Just tear the slices into pieces and layer it into a quesadilla, but you can easily use a knife to make thin slices/shreds if you prefer.
Daiya. Their new Cutting Board Collection mozzarella that just came out this past year! No funky taste or smell, melt well, and great with Italian, nachos, and pizza! I know what you’re thinking…mozzarella doesn’t go in quesadillas. But I still like it as a second option in quesadillas if I can’t get my hands on any of the slices above.
Make-Ahead Tip - Prepare the veggies/bean filling mixture ahead of time and prepare quesadillas when ready to serve.
Serving Size - Calculated using corn tortillas, each one folded in half to make one quesadilla.