Updated: Jul 10, 2020
These vegan quesadillas are easy and fast to make and filled with protein, so a great way to start your day! Creamy tofu scramble and smokey black beans and oozing melted cheese all encased in a crispy tortilla, delicious. These vegan quesadillas make an excellent breakfast or lunch and will easily please a large crowd!
1 Tin Refried Beans
1/2 Tin Black Beans
1/2 Block firm tofu
1 Red Pepper
4 Chestnut Mushrooms
2 Vegan chorizo or normal sausages
1 Tbsp Nutritional yeast
1/2 tsp Turmeric powder
1/2 tsp Smoked paprika
1/4 tsp Garlic powder
1/4 tsp Onion powder
Salt & Pepper
Splash of plant milk (I used almond milk)
2 Handfuls of fresh spinach
10 Cherry tomatoes, quartered
50g Vegan Cheese
8 Small tortilla wraps (to fit into a frying pan)
1 x Avocado to garnish
The trick to this recipe and good quesadillas, in general, is to prepare your ingredients and fillings beforehand. This way when you do start to assemble the quesadillas in the pan everything is at arms reach and ready for you.
Roughly chop the red pepper, mushrooms, and the vegan sausage (I used vegan chorizo and this added even more sweetness and smokiness to the dish which works well with the beans and the cheese). Open the tin of refried beans and drain the black beans. Cut the cherry tomatoes into quarters and grate the vegan cheese. Have the tortillas on hand ready and slice the avocado for the garnish later on.
In a nonstick frying pan, sauté the mushrooms, peppers, and the vegan sausages for around 4-5 minutes, then crumble in the firm tofu. Add the turmeric, smoked paprika, onion, and garlic powder and salt and pepper. Give everything a good stir to combine, add the nutritional yeast, the drained black beans and a splash of plant milk and cook for another 3 mins. Set the mixture aside in a bowl.
Clean the frying pan and place over a low heat. You can add oil to the pan if you wish but I find the tortillas crisp up really well without it. Grab a tortilla and spread a thin layer of the refried beans onto it with the back of a tablespoon. (Try not to add too much filling to or go too close to the edge of the tortillas as the filling can fall out!) Add the tortilla to the pan, refried beans side up and spoon on the tofu scramble / black bean mix, around 2 tablespoons per quesadilla. Add a sprinkle of the chopped tomatoes, a small amount of spinach, then some grated vegan cheese and place another tortilla on top. Press down slightly and rotate the quesadilla in the pan with your hand occasionally so it heats through evenly and doesn't stick. After around 2 mins, take a spatula (or fish slice) and lift the quesadilla from the pan and flip it over to cook on the other side. This can be tricky, so I flip it onto a plate from the pan and then slide it back in. Warm the quesadilla through on the other side into golden brown and then transfer to a board and cut into 4 / 6 pieces. Repeat with the rest of the mixture, wiping the pan as you go if any of the fillings spill out.
Serve these stacked up with sliced avocado, you could have these with guacamole too! You can find my recipe for this at the bottom of the page. I hope you enjoyed this recipe, if you did please subscribe to my recipe emails at the top of this page.
Why not slather my fresh guacamole on top of these?