Loaded Fajita Quesadillas

Most people just mark quesadillas off the list when they stop eating cheese. And for good reason. How in the world would you get it to stick together without the cheese?

About a year ago my husband and I were in an airport and we were famished. (We were flying to or from somewhere…we don’t just hangout in airports for the food..) Anyway, there was a chipotle-type restaurant that had a build-your own quesadilla. Being the quesadilla-lover that I am, I was pumped. I get up to the counter and order a cheese-less quesadilla only to be told…it’s not possible. I wanted to retort with “oh, you wanna bet?!” but instead I ordered a burrito bowl and moved along.

Now jump to a year later and behold… a cheese-less quesadilla.

Yes, it sticks together (not if you frisby it across the room..let’s be realistic people). Yes, it taste amazing. No, you won’t regret trying it.


Vegan Loaded Fajita Quesadillas



Tortillas: Go for a sprouted or whole grain option. Some products we recommend:

  • Alvarado Street Bakery Sprouted What Tortillas
  • Cedarlane Foods Fat-free Whole Wheat Tortillas
  • Food for Life Sprouted Grain Tortillas
  • Whole Foods Fat-free Tortillas
  • Any 100% whole grain tortilla

Refried Beans: Make sure you get fat-free. The ingredients list should include only pinto beans and a mixture of spices.

Salsa: Look for one that doesn’t list sugar as an ingredient. Kroger Simple Truth Organic is a no-sugar-added option and staple in our kitchen. You can also make or buy Pico de Gallo – which is a mixture of fresh chopped tomatoes, onions, cilantro with lime and salt.

“Better than Cheese” QuesoOne of our favorite, and most popular, recipes. This is the “cheese” that offers the familiar quesadilla flavor and texture. Keeping a batch of this on-hand means you can make quesadillas within minutes!


Vegan Loaded Fajita Quesadillas


Vegan Loaded Fajita Quesadillas

Plant-Based Loaded Fajita Quesadillas

Whole-food, plant-based quesadillas with refried beans, homemade vegan queso & veggies. Kid-friendly and so easy to make.
4.53 from 17 votes
Print Pin
Course: Main Course
Cuisine: Mexican
Keyword: quesadilla
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4


  • 1/4 cup diced bell peppers
  • 1/4 cup diced onions
  • 1/4 cup diced mushrooms
  • 4 tortillas
  • 1/2 16 oz can fat-free refried beans
  • 1/2 cup Queso refer to link below
  • spinach

Optional Toppings

  • salsa
  • guacamole
  • hot sauce


  • Heat a medium non-stick skillet over medium heat. Add diced peppers, onions, mushrooms and 2 T of water. Saute veggies for about 3 minutes, or until soft. 
  • Transfer sauteed veggies to a bowl. 
  • Spread 2 of the tortillas with refried beans and 2 with Better than Cheese Spread. 
  • Heat the non-stick skillet over medium heat, add 1 refried bean tortilla (bean side up), scatter on half of sauteed veggies and spinach and then top with 1 queso tortilla. 
  • Cook for 3 minutes, flip and then cook other side for 3 minutes, or until golden brown. 
  • Remove quesadilla from skillet and repeat process to create the second quesadilla. 
  • Slice each quesadilla into 6 wedges and serve with toppings of choice. 


Refer to this Vegan Queso Dip link for the recipe.
We like to use this Rachael Ray Nonstick Skillet for our quesadilla-making adventures. If you're in need of any nonstick cookware, we've always been impressed with Rachael Ray's collection. 
Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants

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