Cheesy Quinoa Corn Vegan Quesadillas

March 9, 2020
These vegan quesadillas are incredibly easy to make, filling, and amazingly delicious! You can make this dinner in less than half an hour. Growing up, I never really knew that you could make quesadillas in the skillet. It wasn't until recently that I tried making one on my own. Now I can't get enough! This meal is made without a vegan meat substitute, which makes it significantly lower in sodium and carbs. Yet, it is still high in protein, iron, fiber, and potassium. Quesadillas are fun because you can stuff them with whatever you like. Feel free to change up the vegetables. It's also delicious to use sweet potatoes instead of quinoa. The choice is up to you and you have many varieties to choose from. Have fun with it!
Vegan Quesadilla

Cheesy Quinoa Corn Vegan Quesadillas

Recipe Type: Appetizers Hearty Entrees
utensils YIELDS 4 quesadillas
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  • 2 cups uncooked Quinoa
  • 1 can Black Beans
  • 1-2 cups Corn
  • 1 Red Pepper
  • 1 pack Tortillas
  • 1 pack vegan shredded cheese
  • 1 pack Spring Greens
  • 1 container Vegan Sour Cream
  • 2 Avocados
  • 2 tbsp Vegan Butter
  • 2 tbsp Olive oil
  • to taste Salt & Pepper
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1. Start by cooking the quinoa because it will take the longest to cook.

2. Chop up the red pepper and throw it into a medium-sized skillet and cook it on medium-high.

3. Once the red pepper is cooked, toss in the black beans, corn, salt, and pepper.

4. Let this cook together for a couple of minutes and turn down the heat.

5. Remove the vegetable mix from the skillet and into a large serving bowl.

6. Once the quinoa is done cooking, oil the pan and put butter on one side of a tortilla.

7. Place the tortilla into the skillet with the buttered side down. Then place a scoop of quinoa, the vegetable mix, and some cheese onto the tortilla.

8. Put butter on one side of a second tortilla and place it on top with the buttered side facing up.

9. Let each side cook until it is golden brown, then flip.

10. Remove from heat, and place onto a plate with a handful of greens, half an avocado, and a scoop of sour cream. Enjoy!

Also by Lindsey: Vegan Korean BBQ Tofu

Sesame Tofu Stir Fry Fettuccini

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Photo: Lindsey Blakley

Lindsey is a freelance writer and photographer. She has been a vegan for 14 years and enjoys spreading her knowledge about healthy living and environmental issues. She can usually be found writing anything from blog posts to research articles. In her free time she works on her first novel as well as poetry and photography that she posts to her instagram account @onepoundwords. She also recently opened a Patreon account to publish her short stories.


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