Cheesy Vegan Quesadilla

Cheesy Vegan Quesadilla! If you’re looking for a vegan filling for quesadillas, try this! Packed with plant-based protein and fiber. Perfect for kids!

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Have you noticed that I’m making more kid-friendly food lately? Now that Van is a full-blown toddler, I find that my previous “little of this, little of that” meals don’t always cut it for him.

He’s very interested in cooking in the kitchen with me and keeps me on my toes to create new, healthy recipes that we all can enjoy.

While I’m not against a good old-fashioned cheesy quesadilla, I wanted something that was a little more nutritious. Something that packed in both plant-based protein, fiber and micronutrients instead of just flour and cheese. I’ve been making ‘cheesy’ vegan flavors for so long that I have a pretty good idea of the usual suspects: umami-rich miso paste, creamy tahini and nutritional yeast would all make their way into this cheesy vegan quesadilla filling.

Throw everything into the food processor, puree and done! This filling kinda reminds me of a thick bean dip and would also be great in a 7-layer bean dip. I can totally see spreading that warm on a platter and topping with olives, guacamole, lettuce and tomatoes.

Since this quesadilla filling doesn’t spread like regular cheese, I knew it needed a little texture or else it would fall flat. I’m constantly trying to get Vander to eat more peppers as it seems to be one of the few vegetables that he can’t stand. So I sauteed them in a little olive oil until they were nice and soft, then finely chopped them and added to the quesadilla.

He picked out the red ones but didn’t notice the green ones! I’ll call that a win. For my non-toddler friends, these taste good piled high with lots of veggies. I’ve enjoyed it with these peppers and also with garlicky cooked spinach!

Enjoy!

Cheesy Vegan Quesadilla

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 quesadillas 1x
• Category: dinner, lunch, vegan
• Method: stove top
• Cuisine: vegan, American

Description

Cheesy Vegan Quesadilla! If you’re looking for a vegan filling for quesadillas, try this! Packed with plant-based protein and fiber. Perfect for kids!

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• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 quesadillas 1x
• Category: dinner, lunch, vegan
• Method: stove top
• Cuisine: vegan, American

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 quesadillas 1x
• Category: dinner, lunch, vegan
• Method: stove top
• Cuisine: vegan, American

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Ingredients

• 1 (15 ounce) can white beans, drained and rinsed
• 2 tablespoons tahini paste
• 1 tablespoon white miso paste
• 1 tablespoon + 1 teaspoon nutritional yeast
• 2 tablespoons lemon juice
• 1/8 teaspoon cumin
• 1/8 teaspoon paprika
• 1 tablespoon olive oil, divided
• 2 cups sliced bell peppers
• 8 flour tortillas

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Instructions

1. Make the cheesy bean quesadilla filling. Place the beans, tahini, miso paste, nutritional yeast, lemon juice, cumin, paprika, 1/2 tablespoon olive oil and pinch salt/pepper into the base of a food processor. Puree until creamy and smooth, tasting, adding more salt/pepper/lemon as needed.
2. Make the peppers. Heat the remaining tablespoon of olive oil in a large saucepan over medium heat. Add the sliced peppers and cook until softened. Remove and wipe out the saucepan.
3. Assemble! Spread the bean mixture on one side of a tortilla and place in the warm saucepan. Spread the cooked peppers in a thin layer and top with another tortilla. Toast for 2-3 minutes per side. Continue with the rest of the tortillas and serve with mashed avocado, salsa and your favorite quesadilla toppings!

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If you like this recipe, then you’ll want to try my other quesadilla recipes:

Lentil Quesadillas & Sweet Potato Hummus Quesadillas