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Big Quesadillas with Black Beans, Broccoli, and Portabellas

Vegan quesadillas with black bean, broccoli, and porobella

These generous quesadillas, filled with black beans, broccoli, and portobella mushrooms, make a substantial one-dish meal that’s easily completed with a simple salad on the side. Using a judicious sprinkling of vegan cheese make these extra yummy, but if you object to vegan cheese, skip it. Note, however, that there will be nothing “queso” about these quesadillas, which are essentially embellished grilled cheese sandwiches made with tortillas (and usually embellished with other ingredients). 

You can dress these up as you’d like with all the optional ingredients, or keep them simple with just the 6 essential ingredients! A good prepared salsa plays an important role in these, so make sure to choose a flavorful variety.

Makes 3 to 4 quesadillas

  • 6 ounces portabella mushrooms, cleaned and cut into bite-sized slices
  • 1 1/2 cups finely chopped broccoli florets
  • 15- to 16-ounce can black beans (about 1 1/2 cps cooked), drained and rinsed
  • 1 cup salsa (any favorite kind—use something interesting like chipotle, garden vegetable, etc.), plus more for serving
  • 3 to 4 flour tortillas or wraps, preferably whole grain and natural,
    about 10 inches in diameter
  • Vegan cheddar or nacho grated cheese, as desired

Optional embellishments (use any, all, or none)

  • Thinly sliced scallion, optional
  • Chopped fresh cilantro, as desired, optional
  • 1 to 2 fresh hot chili peppers, seeded and minced
  • Sliced avocado for topping

If you’d like to bake these, preheat the oven to 400 degrees F. Otherwise, follow the instructions for cooking on the stovetop.

Steam the portabella slices in a skillet with a small amount of water, covered, until they soften. Add the broccoli and continue to steam, covered, until it’s bright green and tender-crisp. Remove from the heat and drain.

Combine the beans and salsa in a mixing bowl.

If the tortillas you’re using are less than 10 inches in diameter, you’ll be dividing the ingredients between 4 tortillas; if 10 inches or more, divide among 3 tortillas.

Vegan quesadillas with black bean, broccoli, and portobella how-toTo bake in the oven: Lay a tortilla on a baking sheet. Sprinkle one half of it with a little vegan cheese, then spread that half of it with 1/4 to 1/3 of the black bean mixture, followed by 1/4 to 1/3 of the broccoli and mushroom mixture, depending on the size of the tortilla.

Sprinkle with cilantro, scallions, and/or chilies, if desired. Sprinkle with a little more vegan cheese, then fold over to cover. Repeat with the remaining tortillas. Bake for 10 minutes, or until the tortillas begins to turn golden and crisp. Watch carefully!

Vegan quesadillas with black bean, broccoli, and portobellas how-toTo cook on the stovetop: Follow the same instructions for assembling the quesadillas as above, doing so right on a heated skillet or griddle (no oil needed). If your skillet or griddle is wide enough, you can cook two at a time. Cook over medium-high heat until golden and crisp on both sides, about 3 to 5 minutes per side. You’ll need an extra-large spatula to flip these!

To serve, place each quesadilla or half of a quesadilla on individual plates. Top each serving with thinly sliced avocado, if you’d like, and more salsa. Eat with knife and fork, or out of hand (with plenty of napkins!)

Vegan quesadillas with black bean, broccoli, and portobella recipe

Nutrition Information
Per serving (without embellishments): 400.9 calories; 8.8g fat; 1,247.8mg sodium; 277.2mg potassium; 68.1g carbs; 13.3g fiber; 2.3g sugar; 17.5g protein

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  • Reply
    August 5, 2011 at 10:05 pm

    Took this recipie out for a spin; I made it with 8 inch tortillas instead of 12″, Pace© Picante sauce, Red pepper seasoning, and frozen broccoli which I boiled. It was very delicious! Although I added a bit too much red pepper spice to it so it was a bit hot. But luckily the left over broccoli made a spelndid side dish, and my parents enjoyed it too.

  • Reply
    Johanna Norry
    March 13, 2014 at 7:57 pm

    Made this tonight — half with flour tortillas and half with gluten free tortillas. Half with the black beans mixed with the salsa, and half without because my kids don’t like spicy food and the only salsa we had was very spicy. But they were all delicious. So easy, so fast, and really yummy. Gotta love Daiya. What did I do before Daiya??

  • Reply
    May 1, 2014 at 5:55 pm

    Yum! Made this tonight with millet instead of wraps. Baked in the oven with steamed broccoli, baby portabellas, fresh corn, Daiya cheddar, black refried beans – we loved it! Thanks.

  • Reply
    Sam (the Quantum Vegan)
    July 7, 2015 at 8:11 pm

    These sound delicious! Next time I make quesadillas, I’ll give these a try. Broccoli just started showing up at the local farmers market, so it’s a great excuse to get a head (or two)!

  • Reply
    vegan mom
    January 14, 2016 at 7:49 pm

    What temp did you bake these on?

    • Reply
      January 14, 2016 at 7:57 pm

      Hey vegan mom — as the recipe states, you’d bake them at 400 degrees F., if you’re not cooking them on the stovetop.

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