Try this quick and easy Healthy Vegetarian Quesadilla recipe for a hearty, cheesy, and savory breakfast, brunch, or dinner! In just a few minutes, you can enjoy the taste of deliciously grilled tortillas with a flavorful lentil filling and melty plant based cheese. Yum!
Looking for more quick meal ideas? Try my Easy Vegan Meatballs, Easy Vegan Chili, or my Easy Vegan Burrito.
Jump to:
What is Vegetarian Quesadilla?
This Vegetarian Quesadilla is a healthy, delicious, and easy-to-make Mexican dish made of grilled tortillas stuffed with lentil mix and plant based cheese. The flavorful lentil mix is made of stir-fried green beans, lentils, corn, potatoes, and spices, which makes a nutritious and savory dish packed with fiber and protein.
This veggie quesadilla recipe is so filling, hearty, cheesy, and perfect for meal prep, breakfast, or dinner. This is one of the great dairy-free options you can try. Check this out!
Health Benefits of Lentils
- Lowers the risk of heart disease.
- A rich source of plant protein.
- Support the digestive system.
- Helps to manage blood sugar levels.
- Reduces the risk of certain chronic diseases.
- Helps manage blood pressure and cholesterol.
Substitutions
- potato – sub with cauliflower, zucchini, or mushrooms
- cumin powder – swap with taco seasoning or chili powder
- cayenne pepper – use chili powder or paprika
- lentils – try pinto beans, tofu, or black beans
- tomato – use canned tomatoes or pico de gallo
- plant-based cheese – use vegan mozzarella cheese, Mexican cheese blend, cheddar cheese, Monterey Jack, or queso
Variations
- Protein-packed – Add tofu, pinto beans, or Greek yogurt on the side
- Fresh & Zesty – Top with fresh cilantro, lime juice, or avocados
- Spicy – Add hot sauce, jalapeños, or a sprinkle of chili powder
Storage
- It is best to consume these vegan quesadillas immediately. However, leftovers can be kept in the refrigerator for up to 3 days. Reheat in a pan before serving.
Ingredients
Listed below are all the ingredients you will need:
- olive oil
- potato
- red onion
- garlic
- cumin powder
- coriander powder
- cayenne pepper
- green beans
- red bell pepper
- lentils
- tomato
- corn
- salt to taste
- tortillas
- plant based cheese
Instructions
Heat a non-stick pan or skillet on medium heat with oil, then fry potatoes until golden brown, then add red onion, garlic, and spices.
Cook until onions are tender, then add green beans, red bell pepper, lentils, tomato, corn, and salt, and stir for about 30 seconds.
Prepare Enchiladas. Divide the lentil mix into 3 portions. First add the lentil mix, then cheese, to half of the tortilla. Close with the empty half.
Transfer stuffed tortillas to a non-stick pan. Flip or fold on the other side when crispy and golden brown.
Remove from heat, place on a wooden cutting board, and cut in half. Serve immediately.
Enjoy a hearty meal with your loved ones!
Top Tips
- Feel free to use either corn tortilla, flour tortilla, whole wheat tortilla, or any gluten-free tortillas to make them gluten-free.
- You may use fresh baby spinach, black beans, sweet potatoes, guacamole, or any veggies of your choice to make vegetarian quesadillas.
- You can make the lentil mix ahead of time and keep it in the fridge with the plant based cheese to save time for when you want to assemble them.
- For vegans: Check the label of the tortillas to ensure that they aren't cooked in lard or butter.
Frequently Asked Questions
Healthy Vegetarian Quesadilla
Ingredients
- 2 tablespoons olive oil
- ½ cup potato peeled and diced in small cubes
- ¼ cup purple onions
- 1 tablespoon garlic
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon cayenne pepper
- ½ cup green beans chopped
- ½ cup red bell pepper cored, seeded and diced
- ½ cup lentils washed and drained
- ⅓ cup tomato diced
- ¼ cup corn washed and drained
- salt to taste
- 3 tortillas
- 6 slices plant based cheese
Instructions
- Heat a non-stick pan on medium heat with oil, then fry potatoes until golden brown, then add onion, garlic, and spices.
- Cook until onions are tender, then add green beans, red bell pepper, lentils, tomato, corn, and salt, and stir for about 30 seconds.
- Prepare Enchiladas. Divide the lentil mix into 3 portions. First add the lentil mix, then cheese, to 1 half of each tortilla. Close with the empty half.
- Transfer stuffed tortillas to a non-stick pan. Flip on the other side when crispy and golden brown.
- Remove from heat, place on a wooden cutting board, and cut in half. Serve immediately.
Julius says
Loved how quick and flavorful this vegan quesadilla was, perfect weeknight dinner with my favorite salsa on the side!