Dinner

Vegan Bean Quesadillas Recipe

ByRafael Mansero November 24, 2025November 24, 2025

Introduction

Vegan Bean Quesadillas are a quick and delicious plant-based twist on a classic favorite. Creamy, smoky, and packed with flavor, they make a perfect snack or light meal for any day of the week.

Three folded flatbreads are stacked closely on a white marbled surface, each showing a golden-brown, slightly charred texture with some darker roasted spots. The flatbreads have light, crispy layers and look soft inside the folds. Fresh green cilantro leaves are scattered loosely on top and around the flatbreads, adding a touch of color. In the background, the edge of a rustic wooden cutting board and a knife with a wooden handle can be seen, all resting on the same white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15-ounce) can of pinto beans, drained and rinsed
1 avocado
1 chipotle pepper in adobo sauce
¼ teaspoon cumin
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon chili powder
About ¼ cup vegetable broth
4 tortillas
Minced cilantro, for garnish (optional)

Instructions

Step 1: In a food processor, combine the pinto beans, avocado, chipotle pepper, cumin, onion powder, garlic powder, chili powder, and vegetable broth.
Step 2: Pulse the mixture until creamy. Add more vegetable broth one tablespoon at a time if needed to achieve a smooth, spreadable texture.
Step 3: Spread the bean mixture over half of each tortilla, then fold the tortilla to cover the filling.
Step 4: Heat a non-stick pan or lightly greased pan over medium heat. Cook the folded quesadilla on one side until lightly browned, then flip and cook the other side until golden.
Step 5: Remove from the pan, slice into wedges, and garnish with minced cilantro if desired. Serve warm and enjoy.

Tips & Variations

For extra spice, add a pinch of cayenne or use more chipotle peppers.
Swap pinto beans with black beans or refried beans for a different flavor.
Add diced bell peppers or corn inside the quesadilla for added texture and color.
Use whole wheat or gluten-free tortillas to suit dietary preferences.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over medium heat until heated through and crispy, or use a toaster oven to retain the crispiness. Avoid microwaving as it may make them soggy.

How to Serve

The image shows four triangular quesadilla slices arranged on a round wooden cutting board placed on a white marbled surface. Each quesadilla slice has a golden brown and slightly charred top layer with grill marks and spots, showcasing a crispy texture. The inside of the quesadilla is slightly visible, showing a creamy, light-yellow cheese filling. Small green cilantro leaves are scattered on top of the quesadilla pieces and around the board, adding a touch of fresh color. In the background, there is a stack of whole quesadillas with the same browned toasted top layer. A small white bowl with a textured light substance and a beige cloth napkin are partially visible near the edges of the frame. The scene is bright and clear. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the bean mixture ahead of time?

Yes, you can prepare the bean and avocado mixture up to one day in advance. Store it in an airtight container in the refrigerator and give it a good stir before spreading on tortillas.