Quesadillas with Veggie Cheese and Black Beans

Quesadilla with salad

Okay, so I’ve made a great big jar of veggie cheese, but other than dipping my chips what else is it good for?  Quesadillas of course!  Be it breakfast, lunch, or dinner, my Quesadillas with Veggie Cheese and Black Beans are the perfect quick fix meal.

Black beans, pepitas, veggie cheese, and roasted caulifower


Originating in Mexico, a quesadilla is a toasted tortilla filled with cheese and sometimes other savory ingredients.  Think chicken, beef, veggies, and spices.

Of course, around these parts my quesadillas are filled with veggie goodness. Creamy, savory veggie cheese along with meaty black beans and roasted cauliflower make this a satisfying and filling dish.  Top it off with crunchy pepitas and you’ve got a match made in taste bud heaven.

The simplicity of the dish comes from the fact that it’s a combination of leftovers from last night’s dinner.  I used to throw out a lot of leftovers.  Mostly because I didn’t know what to do with them the next day.  Now, if I’m not turning my leftovers into a hearty salad to take to work I’m chucking them into a quesadilla.


Quesadilla with veggie cheese and black beans

For me, these quesadillas are straight up comfort food.  Dare I say it’s the perfect meal to throw together when you’re feeling a bit dusty…  And what’s not to love?  Crunchy tortilla outside, warm savory filling and you eat it with your hands.  Yes please!


Quesadillas with Veggie Cheese and Black Beans

Serves 2

2  tortillas (wheat or corn, your choice)

3 tbs veggie cheese

1/2 cup black beans (cooked)

3/4 cup roasted cauliflower

1 tbs raw pepitas


  • You can use tinned black beans for convenience but I much prefer the texture and flavour of home cooked.  Just follow the cooking instructions on the back of the packet, but I find they come out better if you soak them overnight (or first thing in the morning before you go to work)  before boiling them.  Cooked black beans last in the fridge for around 4-5 days so you can make a big batch on a Sunday and then they’re quesadilla ready when ever you are.
  • To roast your cauliflower, pre-heat your oven to 200C.  Cut the cauliflower into bite size florets, give them a really good rinse under a running tap and then spread them out onto a baking paper lined tray.  Drizzle with olive oil, sprinkle with salt and pepper then put them into the oven.  The cauliflower should be ready in around 15-20 minutes or when they’re lovely and golden.
  • You can find the veggie cheese recipe here.
  • To make your quesadillas, grab yourself a medium/large heavy bottom pan and gently heat it on the stove (no oil please).  Once your pan is nice and warm put one tortilla on the pan a gently heat for around 30 seconds.
  • Now dollop 1 1/2 tablespoons of veggie cheese onto the tortilla and spread evenly around using the back of your spoon.
  • Next, sprinkle 1/4 cup cooked black beans onto half the tortilla, followed by half the cauliflower and pepitas (quantities mentioned above).
  • Using a pair of tongs, fold the tortilla in half so you have a half moon shape.  Press the edges of the tortilla down with your tongs or the back of a spoon so they stick together.
  • Grab a spatula and gently flip the tortilla onto the other side.  After gently heating it through for around 1 minute on the other side, your tortilla is ready to munch!  Remove to a plate and repeat the process with your 2nd tortilla.
  • Serve with a simple green salad and a smile. Enjoy!

Quesadilla with veggie cheese and black beans






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