Prep the vegetables by peeling the onion and garlic then washing the bell pepper and mushrooms.
Finely dice the onion, bell pepper and mushrooms. Finely mince the garlic.
Wash, pat dry and chop the cilantro.
Step 2: Cook Filling
In a large pan, heat 2 tbsp avocado oil over medium-high heat. Once hot, add the onion and cook for about 2 minutes, until beginning to soften.
Then, add the garlic, bell pepper and mushrooms. Cook until your vegetables begin to soften, about 4-5 minutes.
Stir 1 tbsp taco seasoning into the vegetables and toss to evenly coat the vegetables.
Lower the heat to low.
Next, add refried beans, corn and cilantro. Stir until everything is well combined.
Remove pan from heat.
Step 3: Assemble Quesadillas
Prep a baking tray with a silicone baking mat or piece of parchment paper.
In a small bowl, mash 2 avocados.
To assemble, spread ¼ of the avocado onto one half of a tortilla. Then, spread ¼ of the quesadilla filling over the avocado, keeping it to half the tortilla. It’s best to leave about ½ cm (¼ in) of space around the edge of the quesadilla.
Fold the tortilla wrap in half, covering the filling and transfer to the baking tray.
Repeat with the other 3 tortillas.
Step 4: Bake and Serve
Bake your quesadillas in an oven preheated to 400 °F, on the center rack, for about 10 minutes, until both sides are crisp.
Remove from oven and serve immediately with salsa and vegan sour cream.
Optional to pan fry the quesadillas in a large pan or griddle. Use oil or oil spray to prevent sticking and ensure a crispy, golden brown quesadilla. Note: Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.