Print

Vegan Quesadillas with Tofu, Beans, and Cheesy Melty Goodness Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 13 reviews

Delicious and satisfying Vegan Quesadillas made with a flavorful tofu and bean filling, seasoned with chili powder, cumin, and smoked paprika, all baked to crispy perfection with melted vegan cheese inside burrito-sized tortillas. This plant-based recipe is perfect for a nutritious and comforting meal.

Ingredients

Vegetables and Aromatics

  • 2 tablespoon olive oil
  • 1 large yellow onion, diced
  • 1 large red bell pepper, diced (any color will work)
  • 6 cloves garlic, minced
  • ¼ cup fresh cilantro, finely chopped
  • 1 lime, juiced

Protein and Beans

  • 4 cups extra firm tofu, drained, pressed, and cubed
  • 2 (15oz) cans pinto or black beans, rinsed and drained

Spices and Sauces

  • 1 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 3 tablespoon soy sauce

Other

  • 10 burrito size flour tortillas
  • 2-3 cups vegan shredded cheese (cheddar or Mexican preferred)

Instructions

  1. Preheat Oven: Preheat your oven to 400˚F (204˚C) to prepare for baking the quesadillas.
  2. Sauté Vegetables: In a large skillet or medium pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and red bell pepper, cooking until softened, about 3 to 4 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
  3. Prepare Filling: Add the cubed extra firm tofu, rinsed and drained beans, chopped cilantro, chili powder, ground cumin, smoked paprika, black pepper, soy sauce, and lime juice to the skillet. Stir thoroughly to combine all ingredients well. Cook for about 8 minutes, stirring often to develop flavors. Once cooked, turn off the heat and allow the mixture to cool to room temperature.
  4. Prepare Baking Sheet and Arrange Tortillas: Grease a half sheet baking sheet generously with nonstick spray or brush it with vegan butter. Place 6 tortillas around the edges of the baking sheet so that half of each tortilla hangs over the edge. Then place 2 tortillas in the center of the pan, overlapping to cover the exposed pan completely.
  5. Add Cheese and Filling: Sprinkle half of the vegan shredded cheese evenly over the arranged tortillas. Spread the cooled tofu and bean mixture over the tortillas, distributing it evenly. Then sprinkle the remaining cheese over the filling.
  6. Top and Fold Tortillas: Place the remaining 2 tortillas over the cheese in the center of the pan. Carefully fold the overhanging tortillas inward so they cover the filling and meet at the center tortillas, enclosing the filling completely.
  7. Weight and Bake: Place another baking sheet on top of the arranged tortillas. Then place an oven-proof weight, such as a cast-iron skillet, on top of the second baking sheet to press down the quesadillas. Bake in the preheated oven for 20 minutes. After 20 minutes, remove the top baking sheet and weight, then bake uncovered for an additional 15 minutes until the tortillas are golden brown and crispy.
  8. Serve: Remove from the oven and cut the quesadilla into 16 pieces or your desired size. Serve warm with toppings of your choice such as vegan sour cream, salsa, and guacamole.

Notes

  • Pressing the tofu before use removes excess moisture, ensuring a better texture.
  • Feel free to substitute any beans you prefer, such as black beans or pinto beans.
  • Using vegan shredded cheese that melts well, like vegan cheddar or Mexican blend, gives the best results.
  • Ensure the baking sheets are properly weighted to press the quesadillas evenly for a crisp crust.
  • Allow the filling to cool slightly before assembling to prevent soggy tortillas.

Find it online: https://marthatasty.com/vegan-quesadillas-with-tofu-beans-and-cheesy-melty-goodness-recipe/