These Easy Cheesy Vegan Quesadillas with Homemade Cheese were absolutely delicious! Made with healthy plant-based whole foods and no store-bought processed cheese and are oil-free! These have black beans, corn, green onions and lettuce for delicious flavor and texture!
First make a batch of my Best Vegan Mozzarella Cheese.
Since the cheese is saucy, you will bake it briefly first. This firms it up just a bit so that it is a better texture for quesadillas and won't ooze out all over the place. I tried it first without baking it and it was very messy. MUCH better after baking it. Line a 6 inch round cake pan (or a similar size baking dish) with parchment paper (as pictured) pressing it along the sides of the pan to fit flat. Pour the blended up cheese sauce in the pan and bake at 350°F for 10 minutes. Let it cool and firm up before using.
To make the quesadillas, spread a generous thick layer of the cheese on one tortilla right up close to the edge, leaving a 1/4 inch gap.
Depending on the size of tortillas used, your topping amounts will vary. Refer to photo for visual, but I just sprinkled an even layer of the black beans first, then some corn, bell peppers, black olives, jalapenos, green onions.
Spread a thin layer of cheese on another tortilla and place it on top of the toppings. Press it down.
Heat up a large nonstick pan over medium heat. I used my crepe pan. Once hot, carefully place the quesadilla on the pan. Heat 3-4 minutes or until golden brown. Use a large spatula to quickly flip it over and brown the other side.
Remove from the pan and press the edges together. The heat and cheese will help seal it some. Let sit 2-4 minutes to cool a bit and firm up before slicing.