Vegan quesadilla recipe with refried beans

Dairy-free refried bean quesadillas with salsa on plate.

5 from 3 votes

Vegan quesadilla recipe with refried beans

This fast, filling, and easy lunch comes together in minutes. Serve with guacamole, salsa, hot sauce, and/or quick pickled jalapenos.

Prep Time3

Cook Time5

Total Time8

Course: Appetizer, Lunch

Cuisine: Mexican, Vegan

Keyword: easy lunch, kid friendly, non-dairy quesadilla

Servings: quesadilla

Calories: 268kcal

Author: Cadry Nelson

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.

Nutrition