Veggie Black Bean Quesadillas

A easy Gluten-Free and Vegetarian meal that's always a crowd pleaser. Bonus: Can be made ahead and reheats well!

Veggie Black Bean Quesadillas

Nourishing, Satisfying and Delish!

Who else loves a quesadilla?

They are one of the quickest and easiest meals and the stuffing possibilities are endless!

In fact we’ve been on a real quesadilla kick these days and can’t stop eating them!

For lunches I’ve been loving the Red Pepper Hummus + Salsa Quesadilla. And for snacks my son has been loving the Spanakopita Quesadilla (also a favorite of mine!).

So for dinner, we’re continuing the trend and going with a long time favorite, these Veggie Bean Quesadillas.

These are stuffed with our favorite Mexican Veggie Bean Mix which we’ve been making for years and which  works equally well on a quesadilla, sweet potato, burrito or taco!

The versatility of the mix makes if perfect for feeding a family with different tastes or preferences, or for just switching it up!

It’s simply 5 real, whole food ingredients + spices + your favorite gluten-free tortillas (we have been loving Siete Foods Almond Flour Tortillas).

The 5 main ingredients are: carrots, bell peppers, mushrooms, squash, and black beans.

The Mexican Spice Blend is simply a mix of cumin, chili powder, salt and pepper.  It’s not too spicy because that’s how my family prefers it but feel free to amp it up to taste!

The veggies and beans are sauteed and cooked up with the spice blend, then you make your quesadilla with the mix as the filling…  that’s it!

Want to take a peak inside the quesadilla?

You can enjoy these quesadillas as is or topped with avocado, guacamole, sour cream or fresh cilantro. Or you can even add some Monterrey Jack cheese when you make the quesadilla.

We love this meal not only because it tastes great but because the vegetable bean mix can be prepped ahead or fully made ahead and heated up when you’re ready to eat.

So it is perfect for days when you’re out and about and come home hungry or for days when people are eating at different times.

This is easy, make-ahead meal is also a great gluten-free, grain-free (we used and love Siete Almond Flour Tortillas!) way to enjoy Taco Tuesday!

And leftovers make a great lunch the next day!

Hope you enjoy it as much as we do!

Scroll down to see the recipe and leave a comment if you try.


Veggie Black Bean Quesadilla
Prep time
Cook time
Total time
An easy, hearty and delicious gluten-free meal that can be entirely or partially made ahead of time. The stuffing is a Mexican spiced veggie and black bean mix that works equally well for quesadillas, sweet potatoes, burritos or tacos.
Recipe type: Dinner, Veggies
Cuisine: Gluten-free, Vegan, Vegetarian
Serves: 4 servings
8 gluten-free flour tortillas (we used Siete Almond Flour tortillas)
Mexican Veggie & Bean Mix:
  • 1-2 tablespoons canola oil
  • 3 cloves garlic minced
  • ½ cup carrots, chopped
  • 1 red pepper, de-seeded and chopped
  • 1 yellow squash, chopped
  • 1 8oz-10oz container mushrooms, chopped
  • 1 15 oz can black beans, rinsed and drained
Mexican Spice Mix
  • 1¼ teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon kosher salt
Topping ideas (Optional)
  • 1 avocado, cubed or mashed
  • fresh cilantro, chopped
Mexican Veggie & Bean Mix:
  1. Heat canola oil in a large saute pan.
  2. Add pepper & carrots. Saute for 5-7 minutes or until just starting to get tender.
  3. Add garlic and saute for approx 1 minute until tender & fragrant.
  4. Add and mix in squash, mushrooms and beans. Saute for 5-7 minutes until starting to cook and soften such that mushrooms "shrink" in the pan.
  5. Add spices and mix well. (You can add more or less according to tastes).
  6. Let simmer on medium heat for approximately 10 minutes, stirring periodically, until tender.
  7. TIP: Veggie mix can be made ahead and warmed up when ready to eat.
  8. While veggies simmer, prep any toppings.
  9. Chop avocado and cilantro.
How to make a quesadilla
  1. When ready to eat, heat a fry pan over medium heat. Spray with canola oil or melt butter or butter alternative. Place tortilla in pan and cook for approximately 1, add Mexican mix to tastes, top with additional tortilla and cook each side 2-3 minutes or until outside is just crispy and filling warmed.
  2. Serve as is or top with avocado, guacamole, sour cream and/or fresh cilantro.


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