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Square cropped image of Stack of three quesadilla triangles stacked on a white plate, garnished with fresh jalapeno slices and cilantro. Two small glass bowls of cilantro, lime wedges and jalapeno slices blurred in back left. White-grey marble background.

Vegan Cheeseless Quesadillas

This recipe for vegan cheeseless quesadillas creates a delicious vegan dinner, packed with a great balance of nutrition and plenty of flavor!
Course Main Course
Cuisine Mexican-inspired, Vegan
Keyword cheeseless quesadilla, vegan quesadilla
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 Quesadillas
Calories 589kcal


  • Cutting Board
  • Knife
  • Large pan
  • Baking tray
  • Silicone baking mat (or parchment paper)


  • ½ medium onion , chopped (about ¾ C)
  • ½ medium bell pepper , chopped (about ¾ C)
  • 6 medium button mushrooms , chopped (about 1 C)
  • 2 cloves garlic , minced
  • 2 tbsp avocado oil (or oil of your choice)
  • ½ C corn kernels (I use frozen corn)
  • ½ C cilantro , chopped
  • 1 tbsp taco seasoning
  • 1 398 mL can refried beans
  • 2 medium avocados
  • 4 large flour tortillas
  • salsa (to serve)
  • vegan sour cream (to serve)


Step 1: Prep Vegetables

  • Prep the vegetables by peeling the onion and garlic then washing the bell pepper and mushrooms.
  • Finely dice the onion, bell pepper and mushrooms. Finely mince the garlic.
  • Wash, pat dry and chop the cilantro.

Step 2: Cook Filling

  • In a large pan, heat 2 tbsp avocado oil over medium-high heat. Once hot, add the onion and cook for about 2 minutes, until beginning to soften.
  • Then, add the garlic, bell pepper and mushrooms. Cook until your vegetables begin to soften, about 4-5 minutes.
  • Stir 1 tbsp taco seasoning into the vegetables and toss to evenly coat the vegetables.
  • Lower the heat to low.
  • Next, add refried beans, corn and cilantro. Stir until everything is well combined.
  • Remove pan from heat.

Step 3: Assemble Quesadillas

  • Prep a baking tray with a silicone baking mat or piece of parchment paper.
  • In a small bowl, mash 2 avocados.
  • To assemble, spread ¼ of the avocado onto one half of a tortilla. Then, spread ¼ of the quesadilla filling over the avocado, keeping it to half the tortilla. It’s best to leave about ½ cm (¼ in) of space around the edge of the quesadilla.
  • Fold the tortilla wrap in half, covering the filling and transfer to the baking tray.
  • Repeat with the other 3 tortillas.

Step 4: Bake and Serve

  • Bake your quesadillas in an oven preheated to 400 °F, on the center rack, for about 10 minutes, until both sides are crisp.
  • Remove from oven and serve immediately with salsa and vegan 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 of recipe) | Calories: 589kcal | Carbohydrates: 78g | Protein: 18g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 1303mg | Potassium: 911mg | Fiber: 17g | Sugar: 3g | Vitamin A: 991IU | Vitamin C: 28mg | Calcium: 59mg | Iron: 3mg