Loaded Vegan Quesadillas – These vegan “quesadillas” are stuffed with an amazing filling! Make them with pumpkin, squash, or sweet potatoes!
I know what you’re thinking: “vegan quesadillas? There’s no cheese!”
Stay with me.
There isn’t any cheese in these quesadillas (though you could certainly add some!), so these aren’t technically quesadillas. I wanted them to be easy to find, and somehow “beans and veggies in a tortilla cut into triangles” and “bean tortilla triangle” just didn’t have the same ring to it as “vegan quesadilla.” So, here we are friends.
But enough about names! Let’s get to THE RECIPE! These babies are jam-packed with goodies, and you’ll want to make them ASAP. Why? Because of the filling! Soooo much good flavor in the filling!
I started with a mix of peppers, onions, and green chiles, which provide a delicious base of color and flavor. Mix in your favorite beans (I love black beans with this veggie combination), and tie everything together with a little bit of pumpkin, squash, or sweet potatoes.
As much as I love sweets, I love taking pumpkin, squash, or sweet potatoes in a savory direction. The flavors go so well together, and it’s always a nice change of pace. In these vegan quesadillas, the orange veggies keep everything together, and add an extra dose of nutrients to boot.
I spread the mixture out over tortillas, crisp them in a pan, then slice into triangles (for dipping or more manageable eating!). Top with fresh salsa and plenty of guacamole and you are in business! Don’t be afraid to pile them high with goodies, and dig in with a fork and knife if you have to! They’re completely worth it.
Notes on the Recipe:
Which veggie should I use? I love flexible recipes and this one is definitely flexible. Use what you have on hand! Pumpkin, butternut squash, and sweet potato all work.
This recipe is perfect for that little bit of pumpkin puree leftover from making other pumpkin recipes (I’m looking at you blender pancakes!), but you can certainly swap in some mashed, cooked squash or sweet potatoes. Squash will be the most liquid, sweet potatoes the most solid, and pumpkin right there in the middle.
A tip for cooking. We’ve been making a lot of different dairy free “quesadillas” since we had to go dairy free a few years back. Without the cheese there to bind everything, your filling can move a bit more (this is less of a problem in this recipe, thanks to the orange veggies). To head this off, I only fill half of a tortilla at a time (see the video for an example). Then I fold it over on itself (rather than covering a whole tortilla and topping it with a second whole tortilla).
Gluten Free? Try these. My favorite gluten free flour tortillas are the Mission brand ones. They’re the most flexible and pliant. Most other brands rip or tear. I find them at Target, Sprouts, and Kroger (Fry’s). My runner-up favorites are Rudi’s brand, though I recommend heating them slightly before cooking so they don’t tear.
Is there a good way to store leftovers? I usually make a big batch of filling, then just make as many quesadillas as I think we’ll eat in a sitting. If I have leftover filling, I store it separately, then assemble the rest of the quesadillas fresh the next day. If you have leftover cooked quesadillas, I just reheat them in a pan so they crisp up again.
In a rush? Swap out my spice mixture for good ol’ taco seasoning. It’ll still add a nice boost of flavor and save you a little bit of time.
You Might Also Like…
- Sweet Potato and Black Bean Burritos
- My Favorite Fresh Salsa
- My ULTIMATE Guide to Guacamole
- The BEST EVER Pumpkin Chili
- Slow Cooker Pumpkin Taco Soup
- olive oil
- 5–6 (10-inch) flour tortillas – I use Mission Gluten Free tortillas
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 1/2 medium onion, diced
- 1 (4oz) can green chiles (don’t drain)
- 1/2 tsp chili powder
- 1/4 tsp cumin
- salt & pepper, to taste
- 1 (15oz) can black beans, drained and rinsed
- 1/2 cup pumpkin puree, mashed squash, or mashed sweet potato
- cilantro (optional)
- Heat a small drizzle of olive oil in a medium or large pan over medium heat. Add bell peppers, and onion. Saute until soft and starting to caramelize, around 8-10 minutes.
- Stir in green chiles.
- Add black beans and sprinkle with chili powder, cumin, and salt and pepper (as desired). Add pumpkin (or squash/sweet potato). Stir to combine.
- Spread a scoop of the bean mixture onto half of a tortilla. Fold tortilla in half to cover the filling, and repeat with remaining tortillas.
- To cook, heat a pan over medium heat. Add folded “quesadillas” and cook 3-4 minutes per side, or until golden and crispy. Slice and enjoy!