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Party Time Quesadillas

Recipe Courtesy of: Chef Jessica

I call these “Party Time” quesadillas because there’s a whole party of veggies going on in each bite, and they’re perfect to serve at parties too. To roast a pepper, simply wash and pat dry a whole pepper and hold it with tongs directly over a flame. Turn often until skin is black and crackled all over, then place in a paper bag for about 15 minutes. Remove from bag and rub with paper towels to remove burned skin, cut off stem and remove seeds and white rind. Makes 6 Quesadillas


6 each
1-15oz can
Black Beans, drained and rinsed
1 c
Yellow Corn, fresh or frozen (rinse under cool water and pat dry to defrost)
1/3 c
Red Onion, chopped
1/4 c
Roasted Red Bell Pepper, finely chopped
1/4 c
Fresh Cilantro, chopped
1 tsp
1/2 tsp
1/4 tsp
Chili Powder
1 pinch
Black Pepper
1 tbsp
Lime Juice
1-10oz block
Follow Your Heart® Vegan Gourmet Cheddar or Nacho Cheese, shredded
2 tbsp
Canola Oil


In a large mixing bowl, mix beans, corn, onion, roasted red pepper, spices, lime juice and cheese together until well incorporated.

Preheat a large skillet on medium heat and add 1 T of oil. Carefully place a tortilla on hot skillet and spread a thin layer of filling over one half. Fold over and griddle until lightly browned, then repeat on opposite side. Repeat for each tortilla, using ½-¾ cup of filling on each quesadilla. Slice and serve with lime wedges, salsa, and Vegan Gourmet® Sour Cream Alternative.

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