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vegan quesadilla recipe

Vegan Quesadilla Recipe (Loaded)

  • Author: Anna Rios
  • Total Time: 30
  • Yield: 4 1x
  • Diet: Vegan


This loaded vegan quesadilla recipe will satisfy your Mexican food cravings and take your quesadilla game to a whole new level! This recipe was inspired by street food quesadillas I used to eat with my parents when I lived in SoCal. 


  • 2 extra large flour tortillas
  • 1 package of grated vegan cheese (see recommendations above)
  • 1 pack of Impossible Meat
  • 2 poblano peppers
  • 1/2 can of corn kernels
  • 1/2 large onion
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne powder
  • Salt and pepper to taste


  1. Cut the onion and poblano peppers into small strips. Open can of corn, drain and rinse.
  2. Turn a large skillet over medium heat and add a splash of water. Add the onion and peppers at the same time. Sauté for 6-7 minutes, defrosting with a splash of water all over the place.
  3. Add ground beef impossible. Use a spatula to break up and create crumbs. Add cumin, garlic powder, cayenne, salt, and pepper. Add a splash of water. Cook for 10 minutes or until golden.
  4. After about 10 minutes, add the corn kernels and cook for another minute or so until completely hot. Taste and adjust seasonings as desired. Set aside.
  5. Heat a large skillet over medium heat.
  6. While the skillet is heating up, add grated cheese to the tortillas and add the filling right on top while it’s still hot. Fold the tortilla in half to close.
  7. Place the closed tortilla in the pan and turn after about 5 minutes. This can vary depending on the type of pan and stove you are using. Use a spatula to check and avoid burns.
  8. Repeat the process until 3-4 tortillas are done. Serve with fresh guacamole, salsa, or sour cream!
  • Prep Time: 10
  • Cook Time: 20
  • Category: Mexican
  • Method: Stove
  • Cuisine: Mexican


  • Serving Size: 4 servings

Keywords: vegan quesadilla recipe, vegan quesadilla, vegetarian quesadilla