This vegan quesadilla recipe is made with refried beans and avocado for a delicious and healthy dinner! Without using cheese, this dairy free quesadilla holds together well and is a great addition to your taco Tuesday rotation!
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A Dairy Free Quesadilla that Holds Together with No Cheese
One issue that needs to be solved with vegan or dairy free quesadillas is they tend to fall apart. There’s no cheese to hold the filling together.
You can certainly use a vegan or dairy free cheese alternative but these ingredients aren’t always easy to find and can be pricey.
Instead, I like to use a can of refried beans to hold all the tasty vegetables in the filling together. This trick works really well!
If you are vegan or plant-based, be aware that many refried bean options contain lard (animal fat) so aren’t vegetarian or vegan friendly. Look for refried beans that use oil instead.
If you can’t find vegan refried beans that meet your criteria, you can take some cooked or canned (rinse and drain if using a can) pinto or black beans, and mash them up yourself. Add in a bit of tomato paste, and proceed with the recipe below!
How to Add Flavour to your Plant-based Quesadilla
Flavour is the most important factor to me when creating recipes because there’s no point eating bland or boring food.
Luckily, there’s plenty of ways to spice up a plant-based quesadilla because herbs and spices that flavour our food come from plants!
This recipe uses my homemade vegan taco seasoning recipe. This blend of spices is perfect for any Mexican recipe you are making. It adds a ton of flavour, and however much spice you like!
We’re also using onion, garlic and cilantro for lots of delicious flavour. If you don’t like cilantro, parsley, or another herb you enjoy, works as well (oregano is a nice choice).
I like to bake quesadillas because I find it to be the easiest method but you can pan fry these plant-based quesadillas with some oil (or oil spray) for extra flavour and crunch.
Don’t forget to serve your vegan quesadillas with salsa and vegan sour cream as well! You can use a store bought sour cream or make your own!
Making a Nutritionally Balanced Vegan Quesadilla
I consider a nutritionally balanced meal one that contains protein, carbs (including fibre), healthy fats and vegetables!
This recipe checks off all those boxes with protein from the beans (and corn), carbs from the tortilla wrap and refried beans, fibre in the tortilla and veggies plus healthy fat from the avocado.
I hope you enjoy this recipe for vegan quesadillas with avocado and refried beans. If you share your creation on social media be sure to tag me @lettucevegout because I’d love to see what you make!
Vegan Quesadilla Recipe with Refried Beans and Avocado (no cheese)
- Cutting Board
- Large pan
- Baking tray
- Silicone baking mat
- Preheat the oven to 400 °F and prep a baking tray by covering it with parchment paper or a silicone baking mat.
- Finely dice the onion, bell pepper, mushrooms. Mince the garlic. Wash the cilantro, remove large stems and chop the remaining leaves (discard stems).
- Cook the onion, pepper, mushrooms and garlic in a pan with the 1 tbsp oil on medium heat for 5 minutes or until the veggies have softened.
- Stir in taco seasoning to coat the veggies.
- Stir in the refried beans, corn and cilantro and heat through.
- Cover half of one tortilla with ¼ of the mashed avocado (1/2 of an avocado) and ¼ of the prepared filling. Fold the other half of the tortilla over the top of the filling and lightly press down to seal. Repeat for the other 3 wraps.
- Spray the baking tray (covered with a silicone mat or parchment paper) with oil spray. Place the quesadillas onto the tray and lightly spray the tops of the quesadillas.
- Bake for 20-25 minutes, until the tortilla is crispy. Optional to flip halfway through.
- Serve with salsa and sour cream.
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This is an updated post: Original post date March 2017.