Vegan Quesadillas with Refried Beans and Veggies
Vegan quesadillas are a family favorite with delicious crispy flour tortillas stuffed with refried beans and roasted veggies!! With less than 10 minutes of active prep time, refried bean quesadillas make a quick and easy dinner recipe that's going to be a hit with kids and adults!
Servings 4 people
Calories 429kcal
Ingredients
Roasted Veggies
- 1 cup frozen or fresh corn kernels
- 1 red or colored bell pepper cut into ½ inch strips
- 1 red onion cut into ½ inch strips
- 1 - 2 jalapeno deseeded and sliced into strips
- 2 teaspoons olive oil
- Salt and pepper to taste
Quesadillas
- 4 medium flour tortillas or wraps 8-10 inches
- 1 can refried beans or 1 ½ cups
- ¼ cup chopped cilantro
Instructions
- Preheat oven to 400 F oven.
- In a large bowl combine corn, peppers, onion and jalapeno. Drizzle with olive oil, add salt and pepper to taste and toss to coat all the veggies.
- Lay the vegetables out on a baking sheet and place into a hot oven to cook. Cook for 20-25 minutes, stirring occasionally. When ready, remove from the oven and set aside.
- Layout flour tortillas on a flat surface. Use a spoon or spatula to spread about ⅓ cup of beans over the top of each tortilla. Transfer to a baking tray, placing the side with the beans facing up. Then add the cooked vegetables on one half of each tortilla and sprinkle with cilantro. Fold the empty half over the top of veggies, pressing down gently.
- Place into the oven and cook for 8-10 minutes, then turn over to the other side and cook for an additional 8-10 minutes. The flour tortilla should get crispy and even a little browned.
- Remove from the oven and cut each folded tortilla into 6 or 8 wedges. Serve with guacamole and pico de gallo or salsa.
Notes
Don’t eliminate the beans. The beans work as the “glue” to hold them together and for best results refried or mashed beans work best.
Don't forget to flip them over! You want crispy tortillas on both sides. This means you definitely need to flip it halfway through the cooking time.
Take the time to roast the corn and veggies. This step creates a sweeter flavor when the veggies are cooked slowly in the oven rather than sautéed veggies cooked in a skillet on top of the stove.
Spread the beans all the way out to the edge of the entire tortilla. That way each bite contains some delicious beans, but it also helps the quesadilla stick together well.
Add vegetables only on one half of the tortilla, so you can more easily fold over the top half and seal in all the yumminess.
Nutrition
Calories: 429kcal | Carbohydrates: 64g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 1373mg | Potassium: 534mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1530IU | Vitamin C: 50mg | Calcium: 139mg | Iron: 4mg
