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Grilled Veggie Quesadilla with Black Beans

This Grilled Veggie Quesadilla with Black Beans takes only 25 minutes, is gluten-free, vegan, quick and easy to make, and a family-favorite! 

Course Main Dish
Cuisine Gluten-Free, Mexican, Vegan
Keyword easy quesadilla, quick mexican, veggie quesadillas
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 20 small quesadillas (see notes)
Calories 86 kcal
Author Anjali Lalani

Ingredients

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 onion , white or red
  • 1 zucchini
  • 1/2 cup corn , frozen
  • 15 oz. black bans , from can, rinsed and washed
  • 1 cup fresh spinach , chopped
  • 1.5 teasp garlic powder
  • 1 teasp salt
  • jalapeno (optional)
  • 20 corn tortillas , or tortilla of choice
  • vegan cheese , see notes below for recommendations
  • vegan butter or oil , for grilling
US Customary - Metric

Instructions

To Prepare the Filling:

  1. Chop the bell peppers, onions, and zucchini into small pieces. I love using my chopper...makes it quick and all the same size. 

  2. Heat a small amount of cooking oil in a non-stick pan.

  3. 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. 

  4. In the meantime, drain and rinse the can of black beans.

  5. 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. 

To Prepare The Quesadillas:

  1. Heat a non-stick pan on medium heat.

  2. 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.

  3. 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).

  4. Fold the tortilla in half and grill on both sides on low-medium heat until crispy and the cheese is fully melted through.

  5. Serve with some fresh avocado or guacamole, and your favorite salsa! 

Recipe Notes

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.

 

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.

Nutrition Facts
Grilled Veggie Quesadilla with Black Beans
Amount Per Serving
Calories 86 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 186mg 8%
Potassium 124mg 4%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Sugars 1g
Protein 2g 4%
Vitamin A 7.6%
Vitamin C 18.4%
Calcium 3%
Iron 3.1%
* Percent Daily Values are based on a 2000 calorie diet.