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vegan quesadillas recipe

Vegan Quesadillas Recipe

lucy johnson founder of edible ethics vegan recipe hubEdible Ethics
A vegan take on a Mexican classic
Prep Time 10 mins
Cook Time 10 mins
Course Lunch, Main Course
Cuisine Mexican
Servings 2 people


Quesadilla Filling


  • 1 Avocado
  • Drizzle Chilli Oil
  • 1 Lime - Cut in half


Make the black bean filling

  • Get a medium-sized frying pan on a medium heat and add in a tsp of oil
  • Once the oil has heated up add in the sliced red onion. Fry off for a few minutes until slighlty softened.
  • Add in the chopped garlic and onion. Fry for a few more minutes until the onion is soft and the garlic has gone golden brown
  • Add the black beans into the mix and stir until fully incorporated. Continue to cook for a few minutes, then take off the heat and set aside

Heat up vegan meat

  • If you are using a vegan meat substitute, heat this up according to packet instructions and then set aside

Assemble the vegan quesadillas

  • Layout all your tortillas on a clean work surface
  • Spread a spoonful of vegan mayonnaise on each tortilla and add a sprinkling of vegan cheese on top
  • Spoon out a small amount of the black bean filling onto one half of each tortilla. Add a spoonful of vegan meat on top of the black bean filling
  • Sprinkle some more vegan cheese on top of the fillings
  • Fold over the tortillas so they make half moons

Cook the vegan quesadillas

  • Wipe your frying pan with some kitchen roll and stick back on to a medium heat. If you have a griddle pan, use this instead.
  • Once the pan is hot, add in a few quesadillas. Fry for a few minutes and then flip to fry the other side.
  • Slide the cooked quesadillas onto a plate and continue cooking the rest of the quesadillas

Serve the vegan quesadillas

  • Serve up the quesadillas on to plates and add a slice of lime, some chilli sauce, and sliced avocado on top
  • Enjoy!