Description
With black beans, corn, and mushrooms, these easy vegan quesadillas are a cheesy, filling, and delicious dinner. Best of all, they come together in one pan, making them a quick weeknight meal.
Ingredients
- 2 tablespoons avocado or olive oil
- 1/3 cup finely chopped scallions
- 2 cloves minced garlic
- 8 ounces mushrooms, thinly sliced
- 2 cups spinach, roughly chopped
- 3/4 cup corn, fresh or frozen
- 1 can black beans, drained and rinsed
- 1 1/2 teaspoons lime juice
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 bag vegan cheddar cheese
- 8 8-inch flour or corn tortillas
Instructions
- Add oil to a large non stick pan over medium heat, then add scallions and garlic and cook for 5 minutes, until softened.
- Add mushrooms and lime juice and cook until softened, about 5 minutes. Next, stir in spinach, corn, black beans, chili powder, cumin powder, salt, and pepper, and cook for another 5 minutes.
- Remove vegetables from the pan and set aside. Add a tortilla to the pan and sprinkle some cheese on top.
- Then top with vegetable filling, more cheese, and another tortilla.
- Press down gently with a spatula. Cook for 5 minutes, flip, and cook for another 5 minutes. Once the cheese is melty and the tortilla is lightly browned, the quesadilla is ready.
Notes
Make ahead: You can easily make the filling up to several days ahead of time for even quicker prep.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
Reheating: My favorite way to reheat is to start with 30-45 seconds in the microwave to make sure the inside is reheated. Then, I transfer to a warmed nonstick skillet and cook for a few minutes on each side to make sure the exterior is nice and crispy!
Panini press: Instead of using a skillet on the stovetop, try a panini press. For easier clean up, place a sheet of parchment paper below and above the quesadilla. A panini press is a super easy way to make a quesadilla, especially if you'd like it really compressed and cheesy!
Vegan cheese not melting? Some vegan cheeses are easier to melt than others (see our brand recommendations in the "ingredients" section). If you're having trouble, try adding 1-2 tbsp of water to the pan and then quickly cover it with a lid while it finishes cooking.
- Prep Time: 10 minutes
- Cook Time: 25 Minutes
- Category: Vegan Main Dishes
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 Quesadilla
- Calories: 546
- Sugar: 3.5 g
- Sodium: 1085.1 mg
- Fat: 27.1 g
- Carbohydrates: 77.7 g
- Fiber: 9.7 g
- Protein: 7.3 g
