Today’s Veggie-Loaded Vegan Quesadillas recipe is a result of me challenging myself to put extra veggies into everything I make. That’s what plant-based food is all about for me – the more vegetables, the merrier! I’m still amazed sometimes at how easy it is to sneak even more vegetables into an already healthy, vegetable-based recipe.
The idea for these no-cheese quesadillas came from Preety’s Kitchen blog. Preety has a lot of traditional Indian recipes on her blog, but her quesadillas were influenced by Tex-Mex flavors.
I liked the idea of using hummus and refried beans on the same tortilla, but decided to try sneaking in even more vegetables, and then finishing off the assembled quesadillas on an open-fire grill (you can grill them on a dry pan on your stove top instead if you don’t want to mess with an outside grill).
I had some basic homemade oil-free hummus in the fridge (chickpeas, tahini, garlic, lemon juice, cumin, paprika, salt, and some cold water blended in a food processor until smooth – yum!), but you can use store-bought hummus just as easily.
As for refried beans, I made my favorite pinto bean version using a recipe from Scott Jurek’s book, Eat and Run (aff). The ultramarathon legend Scott Jurek has a number of great plant-based recipes in his book – a few of them have become go-to recipes in my kitchen.
The secret to Scott’s refried beans is a smoked chipotle pepper that’s added to the beans during boiling. The chipotle gives the beans an unforgettable smoky flavor! Alternatively, you can use any other refried bean recipe you find.
In my attempt to load these quesadillas with even more vegetables, I sautéed about 2 cups of onions, broccoli, carrots, red peppers, and mushrooms in a little bit of my homemade veggie broth just until they started getting soft. You can use just about any other vegetables you have on hand as long as they don’t require longer cooking (potatoes) or produce too much liquid (tomatoes).
To make these vegan quesadillas even tastier, I served them with some easy homemade guacamole (recipe follows) – a perfect companion for all Tex-Mex foods!
The resulting quesadillas turned out to be delicious! They held together very well even without the usual binding ingredient of quesadillas – cheese. Of course, if you’re feeling adventurous, you can always sprinkle some vegan cheese when assembling these, but you won’t miss any of it if you don’t.
Nutritional bonus: beans contain lots of iron, but iron from plant foods can be harder for our bodies to absorb. However, if you add some vitamin C to the meal at which you’re consuming beans, the iron absorption goes up six times.
These veggie-loaded quesadillas combine pinto beans (refried) and chickpeas (in hummus), and vitamin C comes from red peppers, and the lime juice and cilantro in guacamole.
More Tex-Mex recipes from the blog:
If you’ve tried this recipe, I’d love to hear how it turned out! Give it a star rating below, pin it to Pinterest, tag @vegan_runner_eats on Instagram, or leave a comment.
Do you have a favorite vegan quesadillas recipe? What are your thoughts on a cheeseless quesadillas? Share your thoughts below!
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