Name: Vegan Breakfast Quesadilla
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 large flour tortillas (10-inch size); 1/2 cup canned black beans (rinsed and drained); 1/4 cup corn kernels (fresh or thawed from frozen); 1/4 cup red bell pepper (finely chopped); 2 tbsp white onion (finely chopped); 1 tsp olive oil; 1/4 tsp ground cumin; 1/4 tsp chili powder; 1/2 cup vegan cheddar shreds; 1 tbsp fresh cilantro (chopped); Salt and black pepper (to taste); Cooking spray or additional olive oil (for the pan)

This vegan breakfast quesadilla wraps up a savory, satisfying morning meal in just 25 minutes. I fill flour tortillas with a hearty mix of black beans, corn, and peppers sautéed with warm spices for incredible flavor. It’s a complete, protein-packed breakfast that’s perfect for busy weekday mornings or a leisurely weekend brunch.

I first perfected this quick vegan breakfast recipe during a busy period when I needed nourishing food that could travel. There’s something so comforting about the aroma of cumin and chili powder filling the kitchen as the vegetables soften in the skillet. I often serve these quesadillas with a side of fresh fruit or a scoop of avocado breakfast bowl for a complete meal, and they pair beautifully with a batch of morning glory muffins when we have weekend guests.

Why You’ll Love This Breakfast Quesadilla

Incredibly Quick: From skillet to plate in just 25 minutes for busy mornings.
Perfectly Balanced: Each bite offers protein, fiber, and vibrant vegetable goodness.
Family-Friendly Favorite: A delicious plant-based quesadilla that appeals to all ages.
Meal Prep Champion: The filling can be made ahead for even faster assembly.

What You’ll Need for Your Perfect Vegan Quesadilla

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Flour Tortillas: Use 10-inch size for the perfect fold and generous filling.
Black Beans: Canned beans, rinsed and drained, provide plant-based protein.
Corn Kernels: Fresh or thawed frozen corn adds sweetness and texture.
Red Bell Pepper: Finely chopped for a crisp, colorful bite in every wedge.
White Onion: Adds savory depth when sautéed until softened.
Olive Oil: Just a teaspoon to sauté the vegetables to perfection.
Ground Cumin & Chili Powder: Warm spices that create the essential flavor base.
Vegan Cheddar Shreds Melts beautifully to bind the delicious filling together.
Fresh Cilantro: A bright, herbal finish that lifts all the other flavors.

Vegan Breakfast Quesadilla

Easy vegan breakfast quesadilla with black beans, corn, and vegan cheese. Ready in 25 minutes with simple ingredients for a delicious plant-based morning meal.

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Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast

Cuisine Mexican-Inspired

Servings 1 quesadilla

Calories 380 kcal

Equipment

skillet
cutting board
knife
measuring spoons
measuring cups
spatula

Ingredients

Main Ingredients

2 large flour tortillas 10-inch size
1/2 cup canned black beans rinsed and drained
1/4 cup corn kernels fresh or thawed from frozen
1/4 cup red bell pepper finely chopped
2 tbsp white onion finely chopped
1 tsp olive oil
1/4 tsp ground cumin
1/4 tsp chili powder
1/2 cup vegan cheddar shreds
1 tbsp fresh cilantro chopped
Salt and black pepper to taste
Cooking spray or additional olive oil for the pan

Instructions

In a medium skillet over medium heat, warm 1 teaspoon of olive oil. Add the chopped onion and bell pepper, sautéing for 3-4 minutes until they are softened. Stir in the black beans, corn, cumin, chili powder, and a pinch of salt and pepper, cooking for another 2 minutes until everything is warmed through. Remove the skillet from the heat.
Lay one tortilla flat on a clean work surface. Sprinkle half of the vegan cheddar shreds evenly over one half of the tortilla, leaving a 1-inch border at the edge.
Spoon the bean and vegetable mixture evenly over the cheese, then top with the remaining cheese and the chopped cilantro. Fold the empty half of the tortilla over the filling to create a half-moon shape, pressing down gently.
Wipe the skillet clean and place it over medium heat. Lightly coat the surface with cooking spray or a thin layer of olive oil.
Carefully transfer the folded quesadilla to the skillet. Cook for 3-4 minutes until the bottom is golden brown and crisp. Using a wide spatula, carefully flip the quesadilla and cook for another 3-4 minutes until the second side is golden brown and the cheese inside is visibly melted.
Transfer the cooked quesadilla to a cutting board and let it rest for 2 minutes to set the filling. Use a sharp knife or pizza cutter to slice it into 3 wedges before serving.

Notes

Let the quesadilla rest for 2 minutes after cooking to set the filling for easier slicing.

Keyword breakfast, quesadilla, vegan

Delicious Ways to Customize Your Quesadilla

Spicy Kick: Add a minced jalapeño to the skillet or a dash of hot sauce.
Extra Protein: Stir in a handful of vegan chorizo or crumbled tofu.
Southwest Style: Include diced green chiles and a sprinkle of smoked paprika.

My Tips for a Perfectly Crisp Quesadilla

Don’t Overfill: Use just enough filling to cover half the tortilla for easy folding.
Medium Heat is Key: Cook on medium to brown the tortilla without burning it.
Let It Rest: Allowing it to cool for 2 minutes helps the filling set for neat slices.
Wipe the Skillet: A clean pan between batches prevents sticking and ensures even browning.

Cozy Serving of Vegan Breakfast Quesadilla

How to Store and Reheat Your Quesadillas

Store: Keep leftover quesadilla wedges in an airtight container in the refrigerator for up to 3 days.
Freeze: Wrap cooled quesadillas tightly in plastic wrap and freeze for up to 1 month.
Reheat: Warm in a 350°F oven for 10-12 minutes or in a skillet over medium-low heat until crisp.
Make-Ahead Tip: Prepare the vegetable and bean filling up to 2 days ahead for quick assembly.

Frequently Asked Questions

Can I make vegan breakfast quesadillas ahead of time?

Yes, you can assemble the quesadillas ahead of time and refrigerate them for a few hours before cooking. For best results, I recommend cooking them just before serving to ensure the tortilla stays perfectly crisp. You can also make the filling up to two days in advance.

What is the best vegan cheese for quesadillas?

I find that shreds labeled as “cheddar style” melt the best for a classic quesadilla experience. Brands vary, so look for one that becomes creamy when heated. For a different twist, you could also use a vegan pepper jack style cheese.

How do you keep vegan quesadillas from getting soggy?

The key is to ensure your bean and corn mixture isn’t too wet. Make sure to drain the canned beans and thawed corn well. Also, letting the cooked quesadilla rest for a couple of minutes before slicing allows the vegan cheese to set, which helps hold everything together.

Can I use corn tortillas instead of flour?

Corn tortillas can be used, but they are more prone to cracking when folded. If you try it, warm the corn tortillas first to make them more pliable. You might also consider making two smaller stacked quesadillas instead of one large folded one.

More Delicious Breakfast Recipes to Try

Why This Vegan Breakfast Quesadilla Will Become a Staple

With its perfect balance of hearty beans, sweet corn, and melted vegan cheese, this breakfast quesadilla recipe is a true morning game-changer. It’s incredibly adaptable to whatever you have in your pantry and comes together in minutes. I hope it brings as much joy and convenience to your breakfast table as it has to mine.

Plant-Based Breakfast