These Mexican-inspired vegan quesadillas with black beans are perfect for lunch, dinner, a side dish, or a filling snack! The recipe is gluten-free, grain-free, dairy-free, nut-free, and super easy to make.
You can watch the video in the post for visual instructions.Heat 1/2 tbsp oil in a pan, add 1 tbsp soy sauce, onion, garlic, pepper, and mushrooms. Fry over medium heat for 3-4 minutes. Add the corn, black beans, and spice mix, and fry for a further 3-4 minutes.
Add a layer of the veggie mixture (about 2-4 tbsp) and place another tortilla on top.
Transfer to a (lightly oiled) skillet and cook for about 2-3 minutes. Brush the top lightly with some oil, flip and cook from the other side until both sides are nicely browned and toasty.
Repeat steps for the remaining tortillas. Cut into 4 pieces and enjoy hot!
Notes
Vegan cheese sauce: I added 1 teaspoon of psyllium husk powder which helps to make the sauce thicker and hold the tortilla together. You can leave out the psyllium husk powder if you don't have it, the cheese sauce will still taste great.
Recipe serves 6. Nutrition facts are for one serving.
Nutrition Facts
Vegan Quesadillas
Amount per Serving
Calories
245
% Daily Value*
Fat
8.3
g
13
%
Carbohydrates
29.7
g
10
%
Fiber
6.2
g
25
%
Sugar
5.4
g
6
%
Protein
8.9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.