These delicious, filling, and healthy quesadillas are fully plant-based and use no vegan cheese substitutes. To make them even healthier, use whole-grain or sprouted tortillas.

Easy Veggie-Loaded Quesadillas [Vegan]



  • 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 tsp cumin powder
  • 1/2 tsp chili powder
  • 1-2 Tbsp vegetable broth, for sauteeing the vegetables

For the Guacamole:

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


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.