This vegan no cheese quesadilla is healthy and fully plant-based. There are no vegan cheese substitutes involved! Just guac, hummus, refried beans, and a delicious mixture of veggies! To make them even healthier, use whole-grain or sprouted tortillas. The recipe is also super easy to make! This vegan no cheese quesadilla is filling and tasty––you have to try it!

Easy Veggie-Loaded Quesadillas [Vegan]

Serves

2

Ingredients

For the Quesadilla:

  • 2 large tortillas (whole-grain preferred, but you can use any kind on hand)
  • 1 cup hummus, homemade or store-bought
  • 1 1/2 cups refried beans

For the Vegetable Stuffing:

  • 1/4 cup onion, chopped
  • Up to 2 cups of assorted chopped vegetables - I used carrots, red bell pepper, mushrooms, broccoli
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon chili powder
  • 1-2 tablespoons vegetable broth, for sautéing the vegetables

For the Guacamole:

  • 1 ripe medium avocado
  • 2 tablespoons chopped cilantro
  • 2 tablespoons finely chopped scallions or red onions
  • 2 tablespoons chopped Roma tomato (or more to taste)
  • 1 teaspoon fresh lime juice, plus more to taste

Preparation

To Make the Quesadillas:

  1. Prepare refried beans and hummus (if making homemade), set aside.
  2. Heat a large nonstick pan on medium, add 1-2 Tbsp of veggie broth. When the broth gets bubbly, add chopped onions, sautee 3-4 min until translucent. You may need to add more broth to prevent onions from sticking to the pan.
  3. Add all of the chopped vegetables, sautee 2-3 min more until they begin to look cooked. Stir in cumin and chili powder, set aside. Do not add salt - hummus and refried beans already have plenty.
  4. To assemble the quesadillas: put a tortilla on a plate. Spread one half of it with about 1/2 cup of hummus, and the other half with 3/4 cup of refried beans. Top refried beans with sauteed vegetables.
  5. Fold the hummus part of the tortilla over the refried beans and veggies, press lightly to make sure everything sticks together.
  6. Grill the assembled quesadillas on an open-flame grill over medium heat for 2-3 min per side (more or less, depending how hot your grill gets). Check often to avoid burning. Alternatively, grill them in a dry nonstick pan on stovetop, on a griddle, or use a panini press.

To Make the Guacamole:

  1. Peel the avocado, remove the pit. Mash with a fork, leaving some chunks if you like.
  2. Mix in cilantro, scallions, and lime juice then mash again.
  3. Stir in tomato chunks. Serve in ramekins along with the quesadillas.

    Nutritional Information

    Total Calories: 1553 | Total Carbs: 184 g | Total Fat: 70 g | Total Protein: 53 g | Total Sodium: 3066 mg | Total Sugar: 25 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


    About The Author

    Alina Zavatsky

    See My Recipes

    Alina Zavatsky switched to a vegan diet to optimize her athletic performance as a marathon runner. She’s been enjoying the wonders of plant-based cooking and running strong ever since. Alina writes about the benefits of whole food, plant-based diet and active lifestyle on her blog, www.VeganRunnerEats.com

    Comments

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    1. Just want to let you know that a quesadilla without cheese is no longer a quesadilla. The word quesadilla is derived from the word queso which literally translates to cheese. Taking the queso out of a quesadilla makes it a grilled soft shell taco.

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