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    Home » Lunch

    Easy vegan quesadilla recipe with refried beans (Just 3 ingredients!)

    Updated: Apr 17, 2025 · Published: Feb 22, 2025 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 3 Comments

    Jump to recipe
    Text overlay: cadryskitchen.com, vegan quesadilla with refried beans. Salsa, cilantro, and jalapenos on vegan quesadillas with cheese and refried beans.

    This easy vegan quesadilla recipe with refried beans and non-dairy cheese makes lunch a breeze. Plus, it’s made with just 3 ingredients and ready to eat in 8 minutes!

    With a simple spread of refried pinto beans and vegan cheese on toasted tortillas, it’s a fast & filling lunch that truly satisfies. 

    Dairy-free quesadillas with salsa, refried beans, and vegan cheese.

    Vegan quesadillas are one of my favorite go-to dishes whenever I need an easy lunch or dinner in a hurry. They’re so simple to make, really fast, and always tasty.

    Plus, I’m a fan of any food that lends itself to dipping in salsa, splashing on hot sauce, piling on avocado, and loading up on jalapeño pepper slices.

    It’s an interactive appetizer or main course that really elevates the fun.

    These 3-ingredient, dairy-free quesadillas are filled with homemade vegan refried beans and non-dairy cheese inside of toasted tortillas. So good & always a crowd-pleaser!

    In this post:

    Jump to:
    • Ingredients
    • Step by step instructions
    • Make it your own
    • Serving ideas
    • Storage instructions
    • FAQ
    • 📖 Recipe

    Ingredients

    Here are the ingredients you will need to make this recipe.

    Labeled ingredients for vegan quesadilla recipe.

    Tortillas: I like to use 8-inch whole wheat flour tortillas. However, feel free to use flour or corn tortillas of any size for this recipe.

    Just keep in mind that the amount of filling you need will vary, depending on the size of your tortilla and how thickly you apply the fillings.

    Refried beans: I like to use homemade refried pinto beans, but refried black beans are also great here.

    If you’re in a time crunch, canned vegetarian refried beans are a good timesaver. (Be sure to read the label. Non-vegetarian refried beans may contain lard.)

    Non-dairy cheese: Vegan Mexican-style shreds from Trader Joe’s or non-dairy cheddar are my preferred options.

    Step by step instructions

    This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    2-panel collage showing how to slather refried beans and vegan cheese on tortilla, top with second tortilla, and toast in dry skillet.

    1. Put a tortilla slathered with refried beans and a sprinkling of shredded non-dairy cheese onto a warm, dry skillet.

    2. Sandwich it with a second tortilla. Cook on a medium heat until it’s nice and brown on one side. Flip the quesadilla with a spatula, and brown the other side.

    Platter of vegan quesadilla triangles, pickled onions, jalapenos, and lime wedges.

    3. Remove the quesadilla from the skillet. Cut it into triangles with a knife or kitchen shears.

    4. Enjoy the vegan quesadilla on its own. Or serve it with your choice of guacamole, avocado, roasted tomato salsa, jalapeño pepper slices, pickled onions, cilantro, vegan sour cream, and/or hot sauce.

    Make it your own

    Vegan quesadilla on plate with salsa.

    You can make this easy appetizer your own by tweaking the ingredients.

    Vary the beans

    If you like, replace refried pinto beans with any of the following:

    • Refried black beans
    • Chipotle black bean dip
    • Easy hummus recipe (omit the cheese)
    • Buffalo hummus with non-dairy blue cheese
    • Sun-dried tomato hummus with non-dairy mozzarella (or omit the cheese)
    • Kalamata olive hummus with vegan feta (or omit the cheese)

    Not a fan of beans? Leave them off and add more non-dairy cheese to fill out the quesadillas.

    Vary the cheese

    For this vegan quesadilla recipe, there are loads of dairy-free cheese options to choose from. Try them with Mexican-style shreds, cheddar, pepperjack, or mozzarella.

    Or if you prefer, leave off the cheese! They’re still delicious with refried beans alone.

    Amp up the fillings & toppings

    You can bulk up your quesadilla by adding more fillings or toppings.

    Fill them up with:

    • Chopped bell pepper
    • Diced onion
    • Grilled zucchini
    • Fried plantains
    • Fajita vegetables

    Or once they’re finished, top them or dip them in:

    • Sliced avocado or guacamole
    • Roasted tomato salsa
    • Tomatillo salsa
    • Pineapple salsa
    • Peach salsa
    • Vegan sour cream
    • Pickled red onions
    • Quick pickled jalapenos
    • Cilantro

    Using alternative bean fillings? Try these filling ideas instead:

    • For plain or olive hummus quesadillas: add grilled artichoke hearts and serve dolmas on the side
    • For buffalo hummus quesadillas: Add sliced green onions
    • For sun-dried tomato hummus quesadillas: Add thin slices of mushrooms or vegan pepperoni

    Vary the size

    Not hungry enough for two tortillas? Make a quesadilla with one tortilla instead.

    Simply slather on refried beans, add a sprinkling of dairy-free cheese, and fold the tortilla in half. Then toast it on each side in a skillet.

    Serving ideas

    These tempting dairy-free quesadillas are delicious on their own. Or they can be an appetizer or side dish alongside one of these tasty options:

    • Vegan burrito bowl
    • Vegan tortilla soup
    • Raw tacos with walnut filling
    • Sheet pan BBQ jackfruit nachos
    • Black bean corn avocado salad
    • Vegan nachos with cashew queso

    Storage instructions

    Vegan quesadillas are best hot & fresh out of the skillet while the tortillas are still crisp.

    However, if you happen to have leftovers, store them in the refrigerator. They will keep for 3 or 4 days.

    Warm them in a dry skillet, air fryer, or microwave.

    FAQ

    Can this vegan quesadilla recipe be prepared gluten-free?

    Yes, you can make this recipe gluten-free by using gluten-free tortillas.

    What kind of non-dairy cheese should I use?

    The best non-dairy cheese for vegan quesadillas are shreds that melt well. Try a vegan cheddar or Mexican-style blend.

    How can I make this recipe spicier?

    For a kick of heat, add sliced jalapeños, several shakes of hot sauce, or serve with a spicy salsa for dipping.

    Can I make these vegan quesadillas without cheese?

    Absolutely! It’s no problem if you’d prefer to skip the cheese. The refried beans have plenty of flavor and creamy texture on their own. You could also add some extra veggies, sliced avocado, or guacamole to amp up the richness.

    Dollop of salsa and cilantro on vegan quesadilla.

    If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

    📖 Recipe

    Dairy-free refried bean quesadillas with salsa on plate.

    Vegan quesadilla recipe with refried beans

    Author: Cadry Nelson
    5 from 3 votes
    This fast, filling, and easy lunch comes together in minutes. Serve with guacamole, salsa, hot sauce, and/or quick pickled jalapenos.
    Print Pin Rate
    Prep Time: 3 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 8 minutes minutes
    Servings: 1 quesadilla
    Course: Appetizer, Lunch
    Cuisine: Mexican, Vegan
    Keyword: easy lunch, kid friendly, non-dairy quesadilla

    Ingredients

    • 2 tortillas 8-inch
    • ¼ cup vegan refried beans or more to taste
    • 1 Tablespoon grated non-dairy cheddar cheese or more to taste

    Instructions

    • Bring skillet to a medium heat. Slather tortilla with refried beans. Top with a sprinkling of non-dairy cheddar cheese. Add the remaining tortilla, and place into warm skillet.
    • Cook quesadilla on one side, until it is nice and toasty brown. This will take about 3 minutes. Then flip it and cook about two minutes more, until toasty brown on the other side.
    • Remove from skillet and cut into triangles.
    • Serve on its own, or with your choice of guacamole, avocado, salsa, hot sauce, vegan sour cream, and/or jalapeno pepper slices.

    Notes

    Store any leftovers in an airtight container in the fridge. It will keep for 3 or 4 days. Reheat in a warm dry skillet, in the microwave, or in the air fryer.
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    Nutrition

    Calories: 268kcal | Carbohydrates: 41g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Sodium: 904mg | Potassium: 92mg | Fiber: 4g | Sugar: 4g | Calcium: 94mg | Iron: 3mg

    Photos, recipe, and content updated February 22, 2025. Originally posted August 12, 2019.

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    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

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      5 from 3 votes (1 rating without comment)

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    1. Gay Adkins

      January 23, 2023 at 8:51 pm

      5 stars
      Most everything you post looks delicious . Vegan foods are easy to digest . It is a very healthy diet as well . Thank you for all your delicious ideas .

      Reply
    2. Shell

      August 13, 2019 at 3:07 pm

      5 stars
      Yum! I need to make a batch of your vegan refried beans and give this recipe a try! Only recently did I discover my love for refried beans. I missed out for way too long!

      Reply
      • Cadry

        August 23, 2019 at 8:15 am

        I’m glad you’re making up for lost time. I hope you enjoy the quesadillas!

        Reply

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    Hi, I'm Cadry!

    I’m the creator behind Cadry's Kitchen and author of Living Vegan For Dummies.

    I'm a longtime vegan, but I grew up eating a standard American diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

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