Delicious cheese-free quesadilla style lunch

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I’d love to call these quesadillas, but since queso means cheese the name hardly seems accurate if you remove said dairy product.  And “Cheeseless Quesadilla” just sounds kind of sad.

It’s hard to make a vegan version of something that is pretty much entirely comprised of cheese, but this is my approximation.  Does it taste like a quesadilla?  No, not really.  Does it taste yummy and mexican-y and can you dip the slices into salsa or guacamole?  Si!

So first, go make my Defried Beans recipe.  It’s cool, I’ll wait.  Once you’ve got that done you can make these Burritadillas in about 15 minutes or so, perfect for lunch or a quick dinner.

I happened to be using leftover beans from the fridge, so I heated them up in a small pot on one burner and conveniently, wilting spinach & then heating corn took about the same amount of time in a small skillet.  Yay multitasking!

Once you have your warm beans, spinach & corn ready, just spread a few spoonfuls of beans on two tortillas, add your fillings, and slap them together like a sandwich.

Throw it into that same hard-working skillet until brown on both sides, cut into quarters, and enjoy!


  • 2 Whole wheat tortillas
  • 1 c. Defried Beans
  • 6-10 Spinach leaves
  • 1/4 c. Corn (frozen or fresh)
  • 1/4 c. Salsa


Warm beans in a small pot.  Rinse spinach leaves and heat them in a skillet over medium heat until just wilted.  Once spinach is wilted, heat corn over medium heat until warm.  Spread half of the beans over one tortilla, then add spinach, corn & salsa.  Spread remaining half of beans over second tortilla and sandwich them together.  Heat in skillet over medium heat until both sides are lightly browned, about 1-2 minutes per side.  Cut into quarters and serve.  If you are making multiple Burritadillas, you can assemble the next one while the first heats.

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