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Quesadillas with beans, simple & fast, vegetarian

Healthy vegetarian quesadilla recipe that you can make in 10-15 minutes! simple, satisfying and solid as a last-minute lunch or dinner when you haven't meal prepped!

Healthy vegetarian quesadilla recipe with beans! The filling for this simple recipe is beans, vegetables, spices and some cheese!…

Make these healthy simple vegetarian quesadillas for dinner or lunch! They’re satisfying and come together in like 15 minutes, which is solid if you have not meal prepped this week!

Quesadillas have taken over our life since two weeks.

If we don’t have some type of a satisfying filling wrapped between some bread and toasted in a pan, we don’t feel complete, you guys. When we look at our day in the evening, well it’s just a sad little story without quesadillas in it.

Well these bean quesadillas are…honestly they’re satisfying. Like our last quesadilla recipe they’re healthy-ish, because we do have lots of vegetables in there, but then there’s also the white bread and the cheese element. Which – use whole grain tortillas or thin pitas if you want.

BTW. If you’re plant-based feel free to use your favorite type of vegan cheese and make these, don’t miss out, just because we added cheese. Plus this recipe might work even without the cheese. Wonder if we should then call it nada-illa.

Anyway, our family loved these – we even tried offering our toddler nephew one, but he was more interested in eating and squeezing grapes.

Step 1.

You start by preparing the “sauce” using the food processor. Put some beans, tomato, bell pepper, spices, herbs, garlic & a handful of greens and blend it all until it’s well combined, but also a little bit chunky.

Step 2.

Mix it up now. You chop some bell pepper, some arugula and some cheese, put that into a bowl, add some beans. Then you mix in the sauce and you’re ready.

Step 3.

Spread evenly on one half of a tortilla (or like us – we used an old thin pita, because we always have some) and fold.

Step 4.

Toast in a skillet for 2-3 minutes on each side. We found out that when we cover the surface of the skillet with some olive oil we love the taste so much MORE – it gets crispier and just yuuuummm. So that’s what we would recommend doing as well. Make sure to flip carefully, so that the filling doesn’t fall out.

Step 5.

Transfer to a cutting board, slice and enjoy life while eating this satisfying thing.

We made this recipe for lunch and served it with our favorite avocado detox salad. It should be enough to feed 3 grown ups and a toddler who likes grapes and totally ignores the mind blowing vegetarian quesadilla. “Mind blowing our little baby butt, grapes for president.”

Also we didn’t use anything spicy here. Usually we would add some type of a hot pepper or hot paprika, but since we thought our nephew will want to eat these, we didn’t add anything spicy. So please, please, for the love of quesadillas, do it if you’re not feeding these to a kid or someone like our mom who doesn’t like spicy food.

Here’s the printable recipe.

Quesadillas with beans, simple & fast, vegetarian

Quesadillas with beans, simple & fast, vegetarian

Quesadillas with beans, simple & fast, vegetarian

Quesadillas with beans, simple & fast, vegetarian

Quesadillas with beans, simple & fast, vegetarian

  • Yield: 3-4
  • Total: 15 minutes

Ingredients

For the "sauce"

  • 1/2 tomato, chopped
  • 1/2 cup beans, canned
  • 2 garlic cloves, peeled
  • 2/3 red bell pepper, chopped
  • 1 tsp cumin, ground
  • 1 tsp coriander, ground
  • 1 tsp mint, dried or a few fresh leaves
  • 2 tbsp chopped parsley (handful)
  • arugula (handful)

For the filling

  • 1/2c beans, canned
  • cheese, chopped or grated, handful
  • 1/3 bell pepper

For The Quesadillas:

  • 3-4 big tortillas
  • olive oil

Method

  1. Add all ingredients for the sauce to your food processor and process until you get a creamy, but also chunky mixture.
  2. In a bowl mix filling ingredients with the sauce.
  3. Spread the mixture evenly on one half of a tortilla and fold. Do it for the rest of the mixture.
  4. Cover the surface of a skillet that matches the tortilla size with olive oil. Toast tortillas for 2-3 minutes until golden brown and carefully flip and toast on the other side.
  5. Transfer to a cutting board and slice into 3-4 pieces. Serve with your favorite salsa, sauce or like we did with a salad.

Notes

use vegan cheese to make this recipe vegan!

*we didn't add anything spicy because of our little nephew here, but feel free to add as much spice as you want!

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