Vegan Cannellini Bean Quesadillas

Here is an easy vegan cannellini bean quesadillas recipe made with everyday items you can pick up at the grocery store (or you may already have in the pantry).

The filling is loaded with healthy, satisfying veggies and flavors. Serve these with your favorite toppings and accompaniments. This one is so good as far as vegan cannellini bean recipes go.

For other lip-smacking easy vegan ideas, try this vegan Philly cheesesteak or this delicious butter bean salad for another bean-based recipe.

Why You’ll Love This Vegan Cannellini Quesadilla Recipe

Plant-powered protein: The cannellini beans offer a creamy and protein-packed filling. It’s a really healthy, satisfying and nutritious meal as far as vegan recipes go and if you’re on a plant-based diet.
Vibrant veggies: The combination of sautéed mushrooms, onions, garlic, and fresh spinach creates a medley of textures that’s both hearty and wholesome.
Cheesy comfort: Melty vegan mozzarella cheese adds the comfort of traditional quesadillas.
Quick and an anytime meal: This recipe comes together swiftly, making it a perfect option for a quick lunch, dinner, or even a snack, especially when you’re short on time.
Adaptable for everyone: Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals, these quesadillas are a great way to cater for everyone.
Easy to switch up: Personalize each quesadilla according to your tastes and ingredient preferences.
Kid-friendly: These quesadillas offer a great way to introduce children to plant-based ingredients in a format they are familiar with.
Crowd-pleasers: Perfect for gatherings or casual meals with friends, this easy recipe for quesadillas will please both vegans and non-vegans.

Ingredients and Substitutions

Extra virgin olive oil: Choose a high-quality extra virgin olive oil for its rich flavor.
Yellow onion: These add a mild sweetness and depth of flavor to the filling of this cannellini beans recipe.
Portobello mushrooms: Choose firm and fresh ones for their meaty texture and earthy flavor. You can also use any mushrooms with a “meaty” texture.
Fresh garlic: Use fresh garlic cloves for the best flavor. Garlic paste is great too.
Canned cannellini beans: Add a creamy texture and protein-rich element to the filling. Use any creamy white beans, such as great northern beans. You can even use darker beans, such as navy beans.
Fresh parsley: It’s best to use flat-leaf parsley for a mild taste.
Baby spinach: Adds vibrant color and a healthy green element to the quesadilla.
Vegan shredded mozzarella cheese: Choose a melty vegan that suits your taste preferences.
Large tortillas: Select large-sized tortillas for assembling the quesadilla. Flour tortillas work well, but you can also use whole wheat or gluten-free tortillas if desired.
Optional toppings: Vegan sour cream, guacamole, salsa, and additional chopped fresh parsley are fantastic toppings to take your vegan cannellini bean recipe to the next level.

Pro Tips and Tricks

Don’t overcook the spinach: When adding baby spinach to the filling, toss it toward the end and let it wilt gently. Overcooking can lead to a watery filling, so aim for slightly wilted but still vibrant leaves.
Fold carefully: Press gently to help the ingredients stick together when folding the tortillas over the filling. Avoid overstuffing, as it might lead to difficulty in sealing the quesadilla.
Use medium heat for crispy tortillas: Cook the quesadillas over medium heat to achieve a crispy exterior and evenly melted cheese. Avoid high heat, as it could burn the tortillas before the cheese melts.
Use a lid or cover: Covering the pan while cooking the quesadillas helps to trap heat and melt the cheese more efficiently, resulting in a gooey interior and crispy exterior.
Serve immediately: Quesadillas are best enjoyed fresh and warm.

Variations and Add-Ins

Variations

Spicy Southwest quesadillas: Add diced jalapeños or a sprinkle of red pepper flakes to the filling. Include corn kernels, red pepper flakes and black beans to enhance the Southwestern style.
Mediterranean: Incorporate sun-dried tomatoes, Kalamata olives, Italian seasoning, and artichoke hearts into the filling. Use vegan feta cheese instead of mozzarella and add a dollop of dairy-free tzatziki as a topping.
Curried: Mix curry powder or curry paste into the filling for an aromatic Indian-inspired twist. Add diced bell peppers and serve with a side of mango chutney.
Herby: Add a mixture of fresh herbs, such as chopped basil, fresh thyme, and rosemary, to the recipe.
Tex-Mex: Combine sautéed onions and bell peppers with the cannellini beans. Add a dash of cumin and chili powder for Tex-Mex flair, and top with vegan avocado crema and fresh cilantro.
Turn the filling into a hearty vegan soup: Add veggie stock (or warm vegetable broth) to the filling ingredients, and you’ll have a delicious vegan cannellini bean soup! You could also add some coconut milk to it to do this.

Add-ins

Veggies galore: Expand the veggie lineup by adding sautéed zucchini, roasted red peppers, or caramelized red onions.
Nuts and seeds: Sprinkle in toasted pine nuts or chopped walnuts.
Plant-based proteins: Include diced firm tofu, seitan, or tempeh to boost the protein content.
Grains: Mix in cooked quinoa, brown rice, or farro for bulk.
Greens variety: Experiment with leafy greens like arugula, kale, or Swiss chard to add distinct flavors and nutrients.
Dips and sauces: Spread a layer of hummus or dairy-free pesto on the tortilla.
Nutritional yeast: Sprinkle nutritional yeast over the filling for an extra cheesy and umami-rich taste.
Fruits: Add a touch of sweetness with slices of ripe tomatoes or grilled pineapple, which balance the savory flavors.
Vegan meats: Incorporate plant-based sausage crumbles, meat alternatives, or smoked tofu.

Make Ahead Instructions and Storage

While it’s convenient to prepare elements of the quesadillas in advance, remember that the texture and flavor are best enjoyed when they are cooked and served fresh. If reheating the next day, use a stovetop method (skillet or griddle) to maintain their crispiness.

Make-ahead instructions

Prepare the filling: You can prepare the cannellini bean filling ahead of time for meal prep. Follow the cooking instructions. Once cooled, store the filling in an airtight container in the refrigerator for up to 2 days.
Assemble halfway: If you’d like to assemble the quesadillas partially, spread a thin layer of the cooled filling on half of each tortilla. Fold the tortillas in half and wrap them in plastic wrap or place them in a zip-top bag. Store in the refrigerator for up to 1 day.

Storage instructions

Cooked quesadillas: If you’ve fully cooked them, let them cool slightly before storing them. Place them in an airtight container, separating layers with parchment paper to prevent sticking. Refrigerate for up to 2 days.
Uncooked quesadillas: If you’ve prepared and folded them but haven’t cooked them, place them on a baking sheet lined with parchment paper and cover them with plastic wrap or aluminum foil. Refrigerate for up to 1 day.

FAQs

Can I use a different type of beans?

Absolutely! While cannellini beans provide a creamy texture, you can experiment with other beans like black beans, pinto beans, or chickpeas for unique flavors and textures in your quesadillas.

Can I use a different type of cheese?

Yes. Choose your favorite vegan cheese, such as cheddar, pepper jack, or a blend. Melting characteristics may vary, so ensure it’s suitable for quesadilla-making.

Can I make gluten-free quesadillas?

Absolutely. Choose gluten-free tortillas and double-check that all your chosen ingredients, including seasonings and vegan cheese, are certified gluten-free for a delicious gluten-free option.

Can I freeze leftover quesadillas?

While quesadillas are best enjoyed fresh, you can freeze fully cooked quesadillas by wrapping them tightly in plastic wrap and aluminum foil. Reheat them in a skillet or oven from frozen until heated through.

INGREDIENTS

3 tablespoons extra virgin olive oil
1/2 medium yellow onion, diced
6 ounces Portobello mushrooms, thinly sliced
3 garlic cloves, minced
1 (15-oz) can of cannellini beans, drained and rinsed
1/2 tablespoon fresh parsley, finely chopped
2 cups baby spinach
1/2 teaspoon salt divided
1/4 teaspoon black pepper
1 cup vegan shredded mozzarella cheese
4 large tortillas of choice
Optional toppings, vegan sour cream, guacamole, salsa, chopped fresh parsley.

METHOD

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and cook until beginning to soften, about 2 minutes. Add the garlic, mushrooms, and 1/4 teaspoon salt, and cook until the mushrooms have browned and the liquid has evaporated. Remove from heat, add the mixture to a bowl, and set aside.
In the large skillet, heat another tablespoon of oil over medium heat. Add the beans, parsley, ¼ teaspoon salt, and 1/4 teaspoon black pepper. Cook for 3 minutes or until the beans are hot. Transfer to a bowl and mash beans with a fork.
Next, return the large skillet over medium heat and add 1 tablespoon of olive oil. Add in the baby spinach and cook until wilted, then remove from heat.
Assemble your quesadillas by spooning the mashed beans, mushroom mixture, spinach, and vegan mozzarella into one half of a tortilla and folding over the other half to sandwich filling. Over medium-high heat, cook for 3-4 minutes or until golden brown. Flip, and cook for 3-5 minutes or until golden brown.
Serve the quesadillas topped with vegan sour cream, guacamole, salsa, chopped fresh parsley, or toppings of your choice.