Vegan quesadillas are such a fun option for any weeknight dinner! They’re loaded with flavor and are pretty simple to whip together.
What I love about these quesadillas is they are loved by both meat eaters and non meat eaters making them the perfect family meal. They’re hearty, filling, and loaded with flavor.
I’m giving you lots of fun ways to customize these quesadillas whether it’s sub in a different bean, or opting for some loaded nachos instead quesadillas.
Why You’ll Love These Vegan Quesadillas
- Simple to make
- Packed with veggies
- Nutritious and wholesome
- Hearty and filling
- Easy to customize
- Lots of flavor!
Dairy Free Cashew Queso Ingredients
Raw Cashews. It’s important to use raw cashews here because they make for a creamier queso. Roasted and/or salted cashews could make for a chunkier texture.
Salsa. This is goin to give this queso lots of delicious flavor!
Nutritional Yeast. This is going to give the queso lots of cheesy flavor!
Cumin. Adds the perfect flavor to these quesdaillas!
Salt. Always a smidge of salt needed.
Water. To make it super creamy and really brings together the ingredients.
Vegan Quesadilla Recipe Ingredients
Avocado Oil. I love using avocado oil but you can use any of your favorite oils like olive oil, or refined coconut oil. Vegan butter also works!
Onion. Mm, adds so much delicious flavor!
Chickpeas. Love me some hearty chickpeas. You can sub in another bean if you prefer!
Jackfruit. I always go for canned, quartered jackfruit in water. You’re going to drain it and cut the hard corners off.
Spices. I’m talking some ground cumin, smoked paprika, salt, and ground pepper for all that flavor!
Buffalo Sauce. I love me some buffalo sauce and I feel like it gives these quesadillas such a fun vibe. If you don’t want it, you can leave it out and just use some queso to help the mixture come together.
Tortillas. Whatever kind you like! I love using Mission brand low carb wraps but you can use corn, almond flour tortillas, or whatever kind you like!
Cilantro. I’m always sprinkling cilantro on top but you can leave it out if you’re not a cilantro person.
How to Make These Chickpea Vegan Quesadillas
Place the queso ingredients in a blender and blend until smooth. Set aside.
Heat the avocado oil in a large pan over medium heat. Add the chopped onion and sauté for 10 minutes until softened and slightly browned. Add the chickpeas, jackfruit. Cumin, paprika, salt, and pepper to the pan.
Sauté for another 10 minutes, using your spatula to break up the jackfruit.
Add the buffalo sauce to the pan and stir for another 3 minutes.
Place one tortilla in a pan over medium heat. Spread about ¼ cup queso on the tortilla, ⅓ – ½ cup of the jackfruit/chickpea mixture. Add a tablespoon of cilantro on top of the mixture and top with a second tortilla.
Cook for 2 minutes, flip and cook for another 2 minutes. Transfer the quesadilla to a cutting board and slice into six triangles.
Continue this to create 4 quesadillas.
Ways to Make these Your Own!
Smash the chickpeas. If you’re feeling like the chickpeas are a little too round and rolly and falling out of the quesadilla, smash them down a little bit to make a mixture that’s stays put a little better.
Swap the bean. I’m using chickpeas here but you can sub in a different bean. Black beans is such a fun option!
Try sweet potato! Instead of the jackfruit or chickpeas, try some roasted sweet potato cubes! It’s such a sweet contrast to the buffalo sauce.
Make these into nachos. Load up a plate or bowl with your favorite tortilla chips and top them with the jackfruit chickpea mixture, queso and cilantro! Mm so good!
How to Store Leftover Vegan Quesadillas
These quesadillas are best stored before they are assembled. Store the queso in one container, the chickpea and jackfruit mixture in another container, and the tortillas by themselves.
Storing them after they are assembled could make for a soggy quesadilla when you’re ready to reheat them.
- 1 cup raw cashews
- 1 cup salsa
- 1/2 cup nutritional yeast
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 cup water
- 2 tablespoons avocado oil
- 3 cups chopped onion
- 15.5 oz chickpeas, drained and rinsed
- 1 can jackfruit, drained and hard corners cut off
- 1/2 tablespoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 cup buffalo sauce
- 8 tortillas
- 1/3 cup cilantro, chopped
- Place the queso ingredients in a blender and blend until smooth. Set aside.
- Heat the avocado oil in a large pan over medium heat. Add the chopped onion and sauté for 10 minutes until softened and slightly browned. Add the chickpeas, jackfruit. Cumin, paprika, salt, and pepper to the pan.
- Sauté for another 10 minutes, using your spatula to break up the jackfruit.
- Add the buffalo sauce to the pan and stir for another 3 minutes.
- Place one tortilla in a pan over medium heat. Spread about ¼ cup queso on the tortilla, ⅓ – ½ cup of the jackfruit/chickpea mixture. Add a tablespoon of cilantro on top of the mixture and top with a second tortilla.
- Cook for 2 minutes, flip and cook for another 2 minutes. Transfer the quesadilla to a cutting board and slice into six triangles.
- Continue this to create 4 quesadillas.
Food photography by Sasha Hooper at Eat Love Eats.
- Serving Size: 1 quesadilla
- Calories: 556
- Sugar: 7.5g
- Sodium: 2167mg
- Fat: 25g
- Saturated Fat: 3.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 61.5g
- Fiber: 47.3g
- Protein: 28.7g
- Cholesterol: 0mg