Cheesy Vegan Quesadilla Recipe with Black Beans and Tofu
This vegan quesadilla recipe is the perfect weeknight dinner! It is high in protein, packed with veggies and can be made in under 30 minutes! It’s smoky, salty and paired with a delicious healthy vegan cheese sauce and cashew sour cream! This whole foods dinner is sure to be one of your new favs!
What ingredients do I need for my vegan quesadilla recipe
- Onion
- Garlic
- Bell Peppers
- Mushrooms
- Spices (smoked paprika, cumin, chili powder, onion powder)
- Black Beans
- Extra Firm Pressed Tofu
- Tortillas
- Healthy Vegan Cheese Sauce
- Cashew Sour Cream (recipe below)
How to make this vegan quesadilla recipe
This is one of the easiest vegan quesadilla recipes you will find! It can be made in under 30 minutes and is loaded with veggies and packed with flavor! Here’s how to do it:
Sautee the veg: Start by sautéing your onion in a touch of olive oil and cook until translucent. Next add in your garlic and veggies of choice and cook for a few more minutes.
Press your tofu: Pressing your tofu helps release the juices so it can absorb more flavor! You can press it by wrapping it with a kitchen towel and placing some heavy objects on top or by using a tofu press!
Protein and Spices: Add in your black beans, pressed tofu, spices and tomato sauce. Mix to combine and cook until everything is heated through.
Assemble: Assemble your quesadillas with some vegan cheese or my healthy vegan cheese sauce that you can make in a high speed blender! It gives it such a cheesy flavor and is made completely with whole foods!
Make it crunchy: Add another tortilla on top then pan fry both sides until golden and crispy. To flip the quesadilla you can use a plate by adding it on top of the quesadilla and flipping the entire pan around. Then slide the quesadilla back onto the pan to crisp up the other side!
Serve: Slice up your quesadilla then serve with guacamole, cashew sour cream, salsa or lime!
Substitutions/Additions
- Make this quesadilla gluten free by using corn tortillas, gluten free wraps, or turn it into a burrito bowl!
- Swap out the bell pepper and mushrooms for any veggies you have on hand!
- Make this soy free by omitting the tofu and adding some extra black beans! You can also try mashing them up to make makeshift refried beans!
Meal Prep Option
This recipe is perfect to use for meal prep! You can double or triple the batch and have the filling all week long! Store it in the fridge and reheat when you want to make your quesadillas! You can also use the filling in a burrito bowl! Add some rice, lettuce, guac, corn and tomatoes and prep it in containers so you can have them all week long!
Other recipes you will love
- Vegan One Pot Taco Pasta
- Greek Style Vegan Souvlaki
- Summer Roll Bowl Meal Prep (High Protein)
- Easy Buffalo Chickpea Wrap
Did you make this recipe? I would LOVE to see your beautiful recreation!! Make sure to tag me on Instagram so I can share the love!
Try this recipe with my healthy vegan cheese sauce! It is a legendary combo!
Cheesy Vegan Quesadilla Recipe with Black Beans and Tofu
Ingredients
Quesadillas
- 4 Large Tortillas
- ½ Large Onion sliced
- 3 Cloves Garlic
- 2 cups Mushrooms chopped
- 1 Bell Pepper Sliced
- 250 g Extra Firm Pressed Tofu
- 1 cup Black Beans
- 1 tbsp Smoked Paprika
- ¾ tbsp Cumin
- ½ tbsp Chili Powder
- ½ tbsp Onion Powder
- ¼ cup Tomato Sauce
- Salt & Pepper to taste
Cashew Sour Cream
- 2 cups Soaked Raw Cashews
- 1 cup Water
- 3 tbsp Apple Cider Vinegar
- 2 tbsp Lemon Juice
- ½ tsp Salt
Vegan Cheese Sauce
- See recipe linked above can sub vegan cheese
Instructions
- To make the cashew sour cream start by soaking your cashews in boiling water for 15 minutes to soften, or soak in room temp water overnight. Strain then add to a high speed blender along with the rest of the ingredients and blend until smooth.
- Chop your veggies and start sautéing! Cook your onions until translucent then add in your garlic, mushrooms and bell peppers and cook for a further 5 minutes.
- Add in the rest of the ingredients, mix well and cook until heated through.
- Assemble your quesadillas by spreading some cheese cause or vegan cheese then fill with half of the tofu black bean stuffing. Add another tortilla on top then pan fry until both sides and crunchy and golden.
- To flip your quesadilla try putting a plate over the tortilla in the pan and turn the pan upside down with the plate. The quesadilla should be crunchy side up on the plate so you can slide it back onto the pan and cook the other side.
- Serve with your cashew sour cream, guacamole, salsa, or lime!