This Vegetarian Quesadilla recipe is LOADED with goat cheese, cheddar, corn, black beans, and poblano peppers. It’s a quick and easy recipe, and great for lunch or busy weeknight dinners! 

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Loaded Vegetarian Quesadillas in a stack on a plate with text overlay for Pinterest

When I first read this recipe in Cook’s Country June/July 2014 magazine, I knew I needed to try it…and fast! I have been making it for almost 3 years now, and I tinker with the base recipe a bit. Below is my favorite version of it. I changed the original recipe in the following ways: I added more goat cheese (because quite frankly that’s never a bad idea), replaced some of the water with lime juice to brighten the flavors a bit, and I added cumin to deepen the savory feel of this dish.

These Loaded Vegetarian Quesadillas are quickly becoming my go-to dinner recipe for a few reasons:

  1. The flavor combination of the poblano pepper, corn, goat cheese, cheddar, and black beans send me into savory goodness overload!
  2. I’m a sucker for anything goat cheese! Plus I buy those goat cheese logs from Costco that last forever, so I seem to also way have goat cheese in my fridge!
  3. These Vegetable Quesadillas are insanely easy to make! Just a few easy steps and dinner is D-O-N-E!

A plate of Loaded Veggie Quesadillas

This Loaded Vegetarian Quesadilla recipe is so easy to make, let me show you how!

How to Make Vegetarian Quesadilla:

A collage of process shots for making Vegetarian Quesadillas

  • Gather and prep the ingredients.

A collage of process shots of making Veggie Quesadillas

  • Cook the veggies and beans.

A collage of process shots for making Loaded Vegetarian Quesadillas

  • Fill half of the tortilla with the corn picture, and top with cheese. Fold over, cook, slice, and serve!

Top view of Vegetarian Quesadillas on a plate

To make this goat cheese quesadilla recipe into more of a full-fledged meal, I suggest serving it with a healthy dose of guacamole, sour cream, salsa, Mexican rice, and Mexican sweet corn cake! You’ll feel like you just got takeout from your favorite Mexican restaurant!

Cook’s Tools – Loaded Vegetarian Quesadilla:

glass mixing bowls A large skillet A potato masher A large cutting board

ONE YEAR AGO: Creamy Blueberry Crumb Bars

TWO YEARS AGO: Homemade Strawberry Syrup

THREE YEARS AGO: Edamame Stir Fry

Vegetarian Quesadillas in a stack on a plate
5 from 4 votes

Loaded Vegetarian Quesadilla with Goat Cheese, Corn, Black Beans, and Poblano

Author Adapted slightly from Cook's Country
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
4 quesadillas
This Vegetarian Quesadilla recipe is LOADED with goat cheese, cheddar, corn, black beans, and poblano peppers. It’s a quick and easy recipe, and great for lunch or busy weeknight dinners!


  • 1 ½ cups crumbled goat cheese 6 ounces
  • 1 cup shredded sharp cheddar cheese shredded 4 ounces
  • 3 tablespoons vegetable oil
  • 1 large yellow onion small dice
  • 1 large ear corn kernels cut from cob (or ¾ cup thawed frozen corn)
  • 1 poblano chile stemmed, seeded, and chopped
  • 1 15-ounce can black beans, rinsed and drained
  • 2 Tablespoon water
  • 2 Tablespoons lime juice
  • ¾ teaspoon ground cumin
  • Salt and pepper
  • 4 10-inch flour tortillas
  • FOR SERVING: optional:
  • Sour cream
  • Salsa
  • Guacamole
  • Sweet corn cake


  • In small bowl, toss together cheeses; set aside.
  • In 12-inch nonstick skillet heat 2 tablespoons oil over medium-high heat until shimmering. Stir in onion, corn, and poblano and cook until softened and edges of onion begin to brown, about 6-7 minutes.
  • Stir in beans, water, lime juice, and cumin and cook until water evaporates, about 1 minute.
  • Remove mixture from heat, and coarsely mash mixture with potato masher, and then season with salt and pepper to taste.
  • Spread ¼ of corn mixture over half of each tortilla, leaving ½-inch border around edges. Sprinkle ¼ of cheese mixture over corn mixture, and fold other half of tortilla over the half with filling. Press firmly to seal.
  • Wipe skillet out with paper towel, and heat 1 ½ teaspoons oil in empty skillet over medium-high heat until shimmering. Cook 2 quesadillas at a time until crispy and golden brown in spots, about 1-2 minutes per side.
  • Move cooked quesadillas to cutting board, and repeat with reaming 1 ½ teaspoons oil and last 2 quesadillas. Cut quesadillas into wedges and serve with sour cream, salsa, guacamole, and sweet corn cake.


Serving: 1quesadilla | Calories: 743kcal | Carbohydrates: 66.1g | Protein: 34.7g | Fat: 39.6g | Saturated Fat: 20g | Cholesterol: 74mg | Sodium: 407mg | Potassium: 658mg | Fiber: 15.2g | Sugar: 5.6g | Calcium: 550mg | Iron: 4.5mg

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A collage of Loaded Vegetarian Quesadillas with goat cheese, corn, black beans, and poblano with text overlay for Pinterest

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Recipe Rating


  1. Beth Sachs says:

    We love quesadillas and these look so tasty. On the menu for the weekend!

  2. Yummy! My family and I are going to love these! I can’t wait to give these a try!

  3. Alisa Infanti says:

    I love the pablono peppers in this recipe. Not to hot but adds a little kick!

  4. Toni Dash says:

    Such a flavorful dinner!! Everyone loved it atg my house!