cheesy vegan quesadillas

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


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!



  • 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


  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!

Keywords: cheesy vegan quesadilla