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Quick Vegan Quesadillas with Pinto Beans and Sautéed Veggies

These quesadillas are easy to throw together and work great for meal-prepping (just save the ingredients and toast the quesadilla when you're ready to eat it). You won't even notice there's no cheese involved!
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Sauteed vegetables:
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1/2 white or sweet onion
  • 1 jalapeno
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tbsp Olive oil
The Rest:
  • 2 cans pinto beans*
  • 8 Flour or corn tortillas medium
Pair with it:
  • Mango salsa
  • Red salsa
  • Fresh chopped cilantro
  • Vegan queso
  • Avocado slices

Method
 

Vegetables:
  1. Cut bell peppers (1 orange, yellow, and green) and onion (1/2 white/sweet onion) into strips. Dice jalepeno (1) and garlic (2 clove).
  2. Heat skillet (my favorite to use for this is cast iron) on medium heat. Once hot, add oil, then all ingredients.
  3. Cook until veggies have more color and are fragrant (5-8 minutes), stirring frequently.
  4. Transfer veggies to a different container.
Quesadillas:
  1. Mash 1/4-1/2 cup pinto beans onto half of a tortilla using a fork or potato masher.
  2. Place about 1/4 cup of vegetables on top of beans and fold tortilla in half.
  3. Place quesadilla in heated cast iron skillet and cook on each side until tortilla is crispy and light brown in color (~2 minutes each side).

Notes

*Feel free to use refried beans instead of pinto beans. Make sure to look for "vegetarian" on the label, since most canned refried beans are made with lard.