Vegan Quesadilla
This vegan quesadilla is packed with black beans, sweet potatoes, and gooey vegan cheese. It’s hearty, gooey, and ultra-satisfying! Serve it warm with guacamole, salsa fresca, or a drizzle of Mexican crema for a simple lunch or dinner.
🧡 Why you’ll love this recipe
- Wholesome ingredients: Made with antioxidant-rich sweet potatoes and protein-packed black beans, this recipe is packed with health benefits.
- Authentic taste: Even though it’s vegan, you won’t miss out on the traditional flavors of a classic quesadilla.
- Great for everyone: Whether you opt for homemade or store-bought tortillas, this dish is great for cooking enthusiasts and busy individuals alike.
- Versatile: You can serve these vegan quesadillas for lunch or dinner with a range of dips and sides to change the overall flavor.
If you love vegan quesadillas, you should really check out our air fryer quesadillas, squash blossom quesadillas, and vegan birria tacos.
🧀 Gooey vegan quesadillas
Originally from central and northern Mexico, quesadillas date back to the 16th century. Traditionally, the Aztecs would stuff corn tortillas with pumpkin and squash until Spanish settlers brought over animals for cheese. Alas, the cheese quesadilla was born!
This vegan quesadilla takes the same concept and gives it a plant-based spin. The combination of sweet potato and black beans provides a rich, satisfying texture that perfectly complements mild vegan mozzarella. Everything is cooked together in a skillet, resulting in a crispy exterior and a melty, soft interior.
Like sopes, quesadillas are commonly served as an antojito (little snack), but they also make a filling lunch or dinner! However you serve them, don’t forget to add condiments like guacamole or salsa fresca to the side!
🌽 Flour vs. corn tortillas
Traditional quesadillas begin with homemade corn tortillas using masa harina. They turn out tender, slightly nutty, and slightly sweet.
You can certainly use flour tortillas if you prefer, but this serving style is more commonly found in Northern Mexico or the USA. Once you try this recipe, you’ll understand how delicious corn tortilla quesadillas are.
🛒 Ingredients & substitutions
- Corn tortillas: Form the base of the dish, adding a nutty, sweet, and authentic flavor. If you’re short on time, you can use store-bought versions but they will be more crackly and dry.
- Sweet potatoes: Orange sweet potatoes add creaminess and a hint of sweetness. You can substitute them with white sweet potatoes or even butternut squash for a different flavor profile.
- Black beans: Black beans add a source of protein and a creamy texture. If you prefer, you can use other bean varieties like pinto or bayo beans instead.
- Garlic powder: Imparts a touch of aromatic, savory depth. Fresh minced garlic can also be used for a more zesty, vibrant flavor.
- Vegan mozzarella: We use vegan mozzarella for its mellow, earthy flavor. It’s similar to Oaxaca cheese, which is traditionally used in Mexican quesadillas, but any stretchy and melty vegan cheese will work.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
📝 How to make vegan quesadillas
Step 1: Prep the tortillas
Prepare the tortillas by mixing masa harina with water and salt. For more details, we have a full guide to making corn tortillas. Don’t cook them until the rest of the ingredients are prepped!
Step 2: Mash the filling
Remove the cooked sweet potato skins and add the inner flesh to a mixing bowl. Season the mixture with garlic powder and salt, then mash it all together. Once the sweet potato is mashed to your preference, mix in the cooked black beans.
Step 3: Cook the quesadillas
Preheat a cast-iron skillet, then press each ball of dough with a tortilla press until it’s quite thin. Add this to the skillet and cook for 30-40 seconds on the first side. Flip the tortilla, then sprinkle a handful of grated vegan cheese and spread some filling mixture on one half.
Fold the other half over to make a half-moon shape and cook it until the cheese is melty. For store-bought tortillas, try the layering method to prevent cracking. Serve these vegan sweet potato quesadillas immediately while warm. Happy eating!
If you have questions about this vegan quesadilla recipe, check out our FAQs or leave a comment down below!
🥑 What to serve with vegan quesadillas
To elevate the flavors of your vegan quesadilla, serve it with some of these sides:
- Fresh guacamole or avocado crema
- Tangy salsa fresca
- Salsa verde or salsa ranchera
- Creamy vegan Mexican crema
- A side of zesty cilantro lime rice
- Chilled tomato cucumber salad
🌡️ Storage & reheating
If you have any leftover vegan sweet potato quesadillas, follow these simple storage tips:
- Fridge: Once your quesadillas are cooled, store them in an airtight container for up to 3 days.
- Freezer: You can freeze any leftovers for up to a month. Just store them in a freezer-safe bag or container.
- Reheating: The best way to reheat your vegan quesadillas is to pan-fry them on medium-low until warm again. You can also add a little oil if needed.
- Prep ahead: For quicker prep on the day of, you can make the filling 1-2 days in advance and store it in the fridge until you need it.
♻️ Variations
- Spice it up: Add red pepper flakes or pickled jalapeños for a kick.
- Beans & greens: Mix in some spinach or kale for added nutrients.
- Roasted veggies: Add Chipotle fajita veggies for a veggie-forward quesadilla.
- Chipotle twist: Add chipotle peppers or adobo sauce for a smoky flavor.
- Pesto touch: Mix in vegan pesto for a herbaceous and unique twist.
- Tofu: Crumbled tofu can enhance protein content and make it more filling.
- Mushrooms: Sautéed mushrooms offer an earthy flavor and a meaty texture.
- Herb infusion: Add a handful of chopped cilantro for a fresh element.
- Grilled version: Grill the quesadillas for a smoky, charred flavor.
🧑🍳 Top tips
- 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.
💬 FAQ
Homemade corn tortillas can be delicate. If they’re too thin or not cooked enough, they can break. You should also make sure they’re an even thickness for adequate cooking.
To ensure your vegan quesadilla is perfectly crispy, you need to start with a well-heated skillet and keep the heat consistent. Also, avoid overstuffing the quesadilla.
If you’re filling is coming out of the sides it’s because you’ve overstuffed them. Use a moderate amount so they can easily fold over.
The best way to flip a quesadilla is by using a wide spatula and moving quickly. Don’t hesitate and you should be good — just like a pancake!
🍴 More Mexican recipes
If you loved these vegan quesadillas, check out some more popular Mexican recipes like these:
- Enchiladas Potosinas: Chile-infused dough wrapped around queso and spicy salsa.
- Black Bean Tacos: Warm and tender tacos with crispy corn tortillas served with avocado cream sauce.
- Tacos de Canasta: Flavorful tacos stuffed with beans and potatoes.
Best Vegan Quesadillas
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
Note: We’ve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.