Vegan Cheeseless Quesadillas

Square cropped image of Stack of three quesadilla triangles stacked on a white plate, garnished with fresh jalapeno slices and cilantro. Two small glass bowls of cilantro, lime wedges and jalapeno slices blurred in back left. White-grey marble background.

Vegan Cheeseless Quesadillas

This recipe for vegan cheeseless quesadillas creates a delicious vegan dinner, packed with a great balance of nutrition and plenty of flavor!

Course Main Course

Cuisine Mexican-inspired, Vegan

Keyword cheeseless quesadilla, vegan quesadilla

Prep Time 20

Cook Time 10

Total Time 30

Servings Quesadillas

Calories 589kcal

Equipment

Cutting board
Knife
Large pan
Baking tray
Silicone baking mat (or parchment paper)

Ingredients

¾ cup onion , chopped (about ½ a medium onion)
¾ cup bell pepper , chopped (about ½ a medium pepper)
1 cup button mushrooms , chopped (about 6 medium mushrooms)
2 cloves garlic , minced
2 tablespoons avocado oil (or oil of your choice)
½ cup corn kernels (I use frozen corn)
½ cup cilantro , chopped
1 tablespoon taco seasoning
1 ½ cups refried beans (14 oz/ 400 mL can)
2 medium avocado
4 large flour tortillas

To Serve

salsa
vegan sour cream

Instructions

Step 1: Prep Vegetables

Prep the vegetables by peeling the onion and garlic then washing the bell pepper and mushrooms.
¾ cup onion, ¾ cup bell pepper, 2 cloves garlic, 1 cup button mushrooms
Finely dice the onion, bell pepper and mushrooms. Finely mince the garlic.
Wash, pat dry and chop the cilantro.
½ cup cilantro

Step 2: Cook Filling

In a large pan, warm some avocado oil over medium-high heat. Once hot, add the onion and cook for about 2 minutes, until beginning to soften.
2 tablespoons avocado oil
Then, add the garlic, bell pepper and mushrooms. Cook until your vegetables begin to soften, about 4-5 minutes.
¾ cup bell pepper, 2 cloves garlic, 1 cup button mushrooms
Stir taco seasoning into the vegetables and toss to evenly coat the vegetables.
1 tablespoon taco seasoning
Lower the heat to low.
Next, add refried beans, corn and cilantro. Stir until everything is well combined.
½ cup corn kernels, 1 ½ cups refried beans, ½ cup cilantro
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 avocados.
2 medium avocado
To assemble, spread avocado onto one half of a tortilla. Then, spread some 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.
4 large flour tortillas
Fold the tortilla wrap in half, covering the filling and transfer to the baking tray.
Repeat with the other 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.
salsa, vegan sour cream

Notes

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.

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.

Nutrition