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Stack of vegan quesadillas filled with refried beans and avocado (on wooden cutting board)

Vegan Quesadilla Recipe with Refried Beans and Avocado (no cheese)

These vegan quesadillas hold together for easy flipping due to the tasty spiced refried beans! Along with avocado and homemade taco seasoning, this is a tasty and healthy vegan meal.
Course Main Course
Cuisine Mexican
Keyword dairy free quesadilla, vegan quesadilla
Prep Time 25 minutes
Cook Time 20 minutes
Servings 4 Quesadillas
Calories 509kcal


  • Cutting Board
  • Knife
  • Large pan
  • Baking tray
  • Silicone baking mat


  • ½ medium onion
  • ½ bell pepper
  • 6 medium-large sized button mushrooms
  • 2 cloves garlic
  • 1 tbsp oil (I use avocado oil)
  • ½ C corn kernels (I use frozen corn)
  • ½ C cilantro
  • 2-3 tsp taco seasoning
  • 1 398 mL can refried beans
  • 2 avocados , mashed
  • 4 flour tortilla (large)
  • Oil spray
  • Salsa to serve
  • Sour cream to serve


  • Preheat the oven to 400 °F and prep a baking tray by covering it with parchment paper or a silicone baking mat.
  • Finely dice the onion, bell pepper, mushrooms. Mince the garlic. Wash the cilantro, remove large stems and chop the remaining leaves (discard stems).
  • Cook the onion, pepper, mushrooms and garlic in a pan with the 1 tbsp oil on medium heat for 5 minutes or until the veggies have softened.
  • Stir in taco seasoning to coat the veggies.
  • Stir in the refried beans, corn and cilantro and heat through.
  • Cover half of one tortilla with ¼ of the mashed avocado (1/2 of an avocado) and ¼ of the prepared filling. Fold the other half of the tortilla over the top of the filling and lightly press down to seal. Repeat for the other 3 wraps.
  • Spray the baking tray (covered with a silicone mat or parchment paper) with oil spray. Place the quesadillas onto the tray and lightly spray the tops of the quesadillas.
  • Bake for 20-25 minutes, until the tortilla is crispy. Optional to flip halfway through.
  • Serve with salsa and sour cream.


Optional to pan fry the quesadillas in a large pan or griddle. Use oil or oil spray to prevent sticking and ensure a crispy, golden brown quesadilla. 
Note: Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.


Serving: 1Quesadilla (1/4 recipe) | Calories: 509kcal | Carbohydrates: 76g | Protein: 17g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1415mg | Potassium: 784mg | Fiber: 15g | Sugar: 4g | Vitamin A: 1016IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 3mg