Best Vegan Quesadillas
This vegan quesadilla is packed with black beans, sweet potatoes, and gooey vegan cheese. It’s hearty, gooey, and ultra-satisfying! Serve it with guacamole, salsa fresca, or a drizzle of Mexican crema for a simple lunch or dinner.
Equipment
- Knife
- Cutting board
- Various sized mixing bowls
- Tortilla press
- Comal or cast-iron skillet
- Spatula
Ingredients
- 12-14 corn tortillas
- 3 small sweet potatoes, baked or steamed
- 1 ¼ cups cooked black beans
- 1 teaspoon garlic powder
- Salt to taste
- 6 ounces vegan mozzarella, shredded
To serve optional
Instructions
Tortillas
- To begin, prep the corn tortillas by mixing masa harina with water and salt. Pinch off small pieces about the size of a golf ball. Cover the dough balls with a tea towel until you prepare the rest of the ingredients.
Filling
- Remove the sweet potato skins and add the orange flesh to a mixing bowl. Add garlic powder and salt to taste, then mash together with a fork. Once the sweet potato is mashed to your preference, mix in the cooked black beans.
Cooking
- Preheat a cast-iron skillet over medium. Press each ball of dough with a tortilla press or roll it out until quite thin. Add the tortilla to the skillet and cook for 30-40 seconds on the first side.
- Flip the tortilla, then add a handful of grated vegan mozzarella and a spoonful of the sweet potato and black bean mixture on one half of the tortilla. Fold the other half over to make a half-moon shape.
- Cook on both sides until the cheese is melted and the outsides are crispy with brown spots. Continue this process until there is no more sweet potato and bean mixture or cheese left.
Other tortillas
- These quesadillas can be made with flour or store-bought corn tortillas. Follow the same cooking steps, although we don't recommend folding store-bought corn tortillas since they are more likely to crack.
- To avoid cracks, spread the cheese and filling across the whole tortilla in the skillet and place a completely new one on top before flipping.
- Serve these vegan quesadillas warm with a side of guacamole, salsa fresca, or Mexican crema. Happy eating!
Video
Notes
- Use cast iron: A cast-iron skillet provides the most even heat distribution and slightly charred flavor.
- Use quality cheese: Good quality vegan cheese ensures proper melting. Whether you use vegan mozzarella or not, just make sure it’s meltable.
- Don’t overstuff: Avoid over-stuffing the tortillas to prevent a mess in the pan.
- Be gentle with the tortillas: Homemade tortillas can be delicate, so it’s important to handle them delicately.
- Watch the tortillas: The tortillas can go from perfectly crispy to burnt quickly so make sure you keep a close eye on them.
- Use a wide spatula: Using a wide spatula makes it easier to flip the quesadillas.
- Rest before serving: Rest the vegan quesadillas for a few minutes because it will allow the filling to set a bit.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1quesadilla | Calories: 155kcal | Carbohydrates: 26.1g | Protein: 4.1g | Fat: 3.9g | Saturated Fat: 1.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 171.7mg | Potassium: 224.5mg | Fiber: 4.7g | Sugar: 1.6g | Vitamin A: 4612.4IU | Vitamin C: 0.8mg | Calcium: 46mg | Iron: 1.1mg
Don't miss another recipe!Subscribe to our newsletter!