Vegan Black Bean Quesadillas recipe

All Recipes World Cuisine Recipes Latin American Mexican


1 (15 ounce) can great Northern beans, drained and rinsed
¾ cup diced tomatoes
1 clove garlic
⅓ cup nutritional yeast
1 teaspoon ground cumin
¼ teaspoon chili powder
salt to taste
1 pinch cayenne pepper, or to taste
½ cup black beans, drained and rinsed
¼ cup diced tomatoes
1 tablespoon olive oil, or as needed
8 whole grain tortillas
cooking spray

Nutrition Info

416.3 calories
carbohydrate: 85.6 g
cholesterol: : -
fat: 5.8 g
fiber: 15.6 g
protein: 23.2 g
saturatedFat: 0.9 g
servingSize: -
sodium: 616.4 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -


  1. Blend great Northern beans, 3/4 cup tomatoes, and garlic in a food processor until smooth, add nutritional yeast, cumin, chili powder, salt, and red pepper flakes and blend again.

  2. Transfer bean mixture to a bowl. Stir black beans and 1/4 cup tomatoes into bean mixture.

  3. Heat olive oil in a skillet over medium-high heat.

  4. Place a tortilla in the hot oil. Spread about 1/4 cup filling onto the tortilla.

  5. Place another tortilla on top of filling, cook until filling is warmed, about 10 minutes.

  6. Spray the top tortilla with cooking spray and flip quesadilla to cook the second side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

Recipe Yield

4 servings

Recipe Note

These quesadillas pack a big punch, minus the fat of all that cheese! Serve with guacamole!

Do you like the recipe? Share this tasty recipe!