This vegan no cheese quesadilla is healthy and fully plant-based. There’s no vegan cheese substitutes involved! Just guac, hummus, refried beans, and 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]
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 teaspoons fresh lime juice, plus more to taste
Preparation
To Make the Quesadillas:
- Prepare refried beans and hummus (if making homemade), set aside.
- 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.
- 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.
- 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.
- Fold the hummus part of the tortilla over the refried beans and veggies, press lightly to make sure everything sticks together.
- 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:
- Peel the avocado, remove the pit. Mash with a fork, leaving some chunks if you like.
- Mix in cilantro, scallions, and lime juice then mash again.
- 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.
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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.
Rachel Madsen
awesome !!!