Easy Vegan Quesadillas

Andrea Banerjee

Thinking back to the days when I ate more dairy, I’m realizing how addicted to cheese I was! >.<

I believe that many of the dietary habits and chronic cravings we battle have everything to do with the routine of favourite meals.

When I think about a year ago, I was frequently turning to dishes I was used to, that I enjoyed, and that I was conditioned to crave regularly. Since my boyfriend and I were eating a vegetarian diet at home, a lot of the go-to meals we were comfortable with involved milk, cheese, and simple carbohydrates. (Think: pasta, lasagna and quesadillas – lots of ’em). Breaking that cycle was truly about keeping an open mind, finding alternative recipes and embracing modifications – it was as simple as that. And by doing so, I learned how many delicious eats are possible and enjoyable when modified around a specific diet.

Here’s yet another example of something I didn’t think we would enjoy veganized. I looooove quesadillas and I sort of hate most vegan cheeses ;). I had my doubts that the meal would hold up in both taste and in structural integrity without the melted cheese. But good news! Cheese-less quesadillas are not only possible, they’re delicious!

I can hardly call this a recipe, but if you need a quick win with your kids or a lazy weekend lunch, this is a fun dairy-free meal!

Here’s how I make mine:


  • whole wheat tortillas
  • refried beans
  • finely diced onions and bell peppers
  • yellow corn (optional)
  • taco seasoning
  • chipotle hot sauce
  • salsa
  • avocado
  • sometimes I’ll dump in some extra chilli or veggie ground round if we have leftovers in the fridge


  1. If you prefer to make your own refried beans, we often exercise this option to cut down on sodium. Here’s a simple recipe – and the leftovers make a tasty dip for blue corn chips 😀
    A word of caution – each time we make refried beans, they’re much runnier than the canned version. They may not hold up well in a quesadilla, but I have yet to experiment. 
  2. Spread refried beans onto a large whole wheat tortilla. I think 2 thin coats are best – you want it to be substantial and sticky, but thin enough to bind the edges together (this is important since there is no melting cheese to rely on!)
  3. Sautee onions, corn and bell peppers in a pan with 1 tsp of oil and taco seasoning until they soften. Sprinkle onto the open-faced tortilla.
  4. Add a splash (or several) of hot sauce to the tortilla, then fold in half.
  5. Cook in a frying pan on medium heat. Do not flip until the tortilla, when lifted, is browned, crispy and intact.
  6. Flip and cook the other side. Serve with salsa and smashed avocado.
    Word of caution: The beans stay hotter than melted cheese and will burn your mouth! Allow your quesadilla to cool before diving in.


P.S: Does anyone out there make their own salsa? Minimalist Baker has a tasty-looking one that I’d love to attempt this summer! Chips and salsa are a favourite balcony snack for me 🙂


12 Comments Add yours

  1. Lana Cole says:

    Looks simple and delicious! Totally my thing! 🙂

    Liked by 1 person

    1. Simple meals are everything!! 🙂

      Liked by 1 person

  2. desserttimes says:

    I want this so baad!!!

    Liked by 1 person

  3. Joshua Mansfield says:

    Excellent post! Going vegan is definitely the best option! 😀

    Liked by 1 person

  4. Lexa says:

    Hey! I love this recipe. It’s simple and quick but looks and sounds tasty. I’ll be checking in for new recipes. Also, I appreciate the visit and the follow. Thank you! I like your page!


    1. Thank-you Lexa! xo

      Liked by 1 person

  5. Anne Sandler says:

    Thank you for visiting and following my blog. I’m going to have to try this without the peppers! I try to stay away from cheese too.


    1. I used to eat so much cheese – I love it, but I do feel so much better without it!


  6. MOMENTS says:

    Great recipe. At home I eat vegan and have not eaten any animals in years.

    Liked by 1 person

  7. These look amazing. I don’t mind vegan cheese especially the cashew cheese. It’s four weeks since I became a vegan so appreciate this post.

    Liked by 1 person

    1. Cashew cheese is my favourite – maybe the only vegan cheese I like! 🙂

      Liked by 1 person

      1. I had some mozzarella vegan cheese last night. Bit tasteless but ok.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s