Easy Vegetarian Quesadillas with Black Beans and Corn are a 30-minute meal, family-friendly, and packed with hearty veggies. This quesadilla recipe layers sautéed peppers, savory black beans, and melty pepper jack cheese inside golden, crisp tortillas for a simple weeknight dinner.
If you love easy handheld meals, try our 3 Ingredient Cheese Quesadilla Recipe or our Crispy Air Fryer Flautas.
Easy Vegetarian Quesadillas at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 20 minutes
- 👥 Servings: 4-5 (about 12-15 wedges, depending on how full you stuff the tortillas)
- 🔥 Cook Method: Skillet (stovetop)
- 🍽️ Cuisine: Mexican-Inspired
- 👩🍳 Pair With: Fresh guacamole, Mexican rice, or a fresh avocado and tomato salad.
- ⭐ Difficulty Level: Easy
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We've made these quesadillas more times than we can count. Our family loves serving them hot off the skillet with fresh guacamole and sour cream on the side. ~Jami
Why We Love This Recipe
- Flavorful: The combination of bell peppers, black beans, and corn creates a savory and satisfying filling.
- Quick and Easy: Perfect for busy weeknights, these quesadillas can be made in just 30 minutes.
- Ingredients: Packed with veggies and protein-rich black beans, this dish is both nutritious and filling.
- Family-Friendly: Loved by kids and adults alike, these quesadillas are a hit at any meal. Just like these Air Fryer Tostadas Mexicanas!
Vegetarian Quesadilla Ingredients
- Flour Tortillas: Use large flour tortillas for a sturdy base that holds the fillings well.
- Red and Yellow Bell Peppers: These add a sweet crunch, as well as a color.
- Onion: Sautéed onion brings a savory depth to the quesadillas.
- Black Beans: Protein-packed black beans make the quesadillas hearty and filling. Have leftovers? Try our Black Bean Soup.
- Corn: Adds a touch of sweetness and crunch to the mix.
- Pepper Jack Cheese: Melts well, binding all the ingredients together. We enjoy the Cabot brand.
- Cilantro: Fresh cilantro adds freshness.
- Fajita Seasoning: A blend of spices that brings out the flavors of the vegetables.
- Sour Cream and Guacamole: For serving, adding richness and flavor.
- Lime: A squeeze of lime juice enhances the overall taste.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make Easy Vegetarian Quesadillas
STEP ONE: Prepare the Vegetables
Heat olive oil in a large skillet over medium heat. Add the sliced red pepper, yellow pepper, fajita seasoning, and onion. Sauté for 5-7 minutes until vegetables are tender.
STEP TWO: Add the Corn and Black Beans
Add black beans, corn, and cumin (if using) to the skillet. Stir well to combine and cook for an additional 3-4 minutes. Remove from heat.
STEP THREE: Assemble the Quesadillas
Heat a large skillet over low-medium heat with a drizzle of olive oil. Lay a tortilla flat in the skillet, then sprinkle cheese over one half. Spoon the vegetable mixture on top of the cheese, then add some chopped cilantro.
Fold the tortilla over to enclose filling, and cook for 2-3 minutes per side until golden and the cheese has melted. Repeat with the remaining tortillas.
STEP FOUR: Pan-Fry the Quesadillas
Heat a large skillet over medium heat. Place the assembled quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
Cut each quesadilla into wedges. Garnish with sour cream, guacamole, lime wedges, and thinly sliced jalapeño.
Substitutions & Variations
- Cheese: Use cheddar or a blend of Mexican cheeses instead of Pepper Jack.
- Black Beans: Substitute with our Easy Chipotle Pinto Beans Recipe for a different texture and flavor.
- Fajita Seasoning: Use homemade taco seasoning or simply season with chili powder, cumin, and garlic powder.
- Diet: Make it vegan by using dairy-free cheese and skipping the sour cream.
- Protein: Add our Easy Instant Pot Chicken Tinga or steak for added protein.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use fresh ingredients for the best flavor.
✔️ DO Use a non-stick skillet for easier clean-up when browning the tortillas.
❌ DO NOT Use pre-shredded cheese.
❌ DO NOT Overcrowd the skillet; cook the quesadillas one at a time for even browning.
Storage
Store any leftover vegetarian quesadillas in an airtight container in the refrigerator for up to 3 days. This dish is not freezer-friendly. To reheat, place the quesadillas in a preheated skillet and cook for 2-3 minutes on each side until crispy and hot.
Recipe FAQs
Yes, you can prepare the filling for vegetarian quesadillas in advance. Cook the vegetables and beans as instructed, then store the mixture in an airtight container in the refrigerator for up to 3 days.
Vegetarian quesadillas pair well with a variety of sides. Some good options include Mexican rice, a fresh green salad, homemade salsa, guacamole, or a bowl of black bean soup.
Cheeses like Monterey Jack, Pepper Jack, cheddar, or a Mexican-blend melt smoothly and give quesadillas their gooey texture. For best results, shred cheese from a block instead of using pre-shredded, since bagged varieties often contain anti-caking agents that stop the cheese from melting evenly.
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📖 Recipe
Easy Vegetarian Quesadillas
Equipment
- Large cast iron skillet and non-stick skillet
- Cutting board
- Knife
- Spatula
- Measuring Spoons
Ingredients
- 4 flour tortillas, 10 inch variety
- 1 medium red bell pepper thinly sliced
- 1 medium yellow bell pepper thinly sliced
- 1 medium onion thinly sliced
- 1 cup black beans drained and rinsed
- 1 cup corn kernels fresh, canned, or frozen
- 2 cups Pepper Jack cheese shredded
- ¼ cup fresh cilantro chopped
- 1 to 2 tablespoon fajita seasoning
- ½ teaspoon cumin optional, for depth of flavor
- 2 tablespoons olive oil plus more for browning the tortillas
For Serving
- sour cream
- guacamole
- lime cut into wedges
- 1 jalapeño thinly sliced (for garnish)
Instructions
- Heat two tablespoons of olive oil in a large cast iron skillet over medium-high heat. Add the sliced red pepper, yellow pepper, fajita seasoning, and onion. Sauté for 5-7 minutes until vegetables are tender.
- Add black beans, corn, and cumin (if using) to the skillet. Stir well to combine and cook for an additional 3-4 minutes. Remove from heat.
- Heat a large non-stick skillet over low-medium heat with a drizzle of olive oil. Lay a tortilla flat in the skillet, then sprinkle cheese over one half. Spoon the vegetable mixture on top of the cheese, then add some chopped cilantro.
- Fold the tortilla over to enclose filling, and cook for 2-3 minutes per side until golden and the cheese has melted. Repeat with the remaining tortillas.
- Cut each quesadilla into wedges. Garnish with sour cream, guacamole, lime wedges, and thinly sliced jalapeño.
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Notes
- Tortillas: Substitute flour tortillas with corn tortillas for a gluten-free option.
- Cheese: Use cheddar or a Mexican blend if Pepper Jack is unavailable.
- Chicken: Swap out chicken tinga with shredded rotisserie chicken mixed with chipotle sauce for a quicker version.
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