Vegan quesadillas recipe

Vegan quesadillas recipe

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  • Recipes
  • Cuisines
  • Latin American
  • Mexican
  • Quesadillas

The best vegan and wheat-free quesadilla recipe, served with fresh salad and homemade Mexican sides, what's not to love?!

London, England, UK

11 people made this

IngredientsMakes: 4 to 5 quesadillas

  • olive oil for frying
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 carton cooked kidney beans
  • 3 large plum tomatoes, chopped
  • 4 green jalapeños, chopped
  • 1 1/2 teaspoons fajita seasoning
  • 4 to 5 gluten-free wraps
  • 200g grated dairy-free cheese

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Heat up some olive oil in a large wok.
  2. Shallow fry the onion and garlic on a low heat until golden, then add in the red and yellow peppers.
  3. Cook for a few minutes until softened, then add in the kidney beans, tomato, jalapeños and seasoning. Cook for 5 to 10 minutes until soft. Keep stirring with a wooden spoon to prevent sticking!
  4. Line baking trays with baking paper and lay down the tortilla wraps.
  5. Divide the filling onto half of each wrap and follow with grated cheese. Fold over the tortilla wrap.
  6. Bake in a preheated 200 C / Gas 6 oven for around 5 minutes or until lightly brown and the cheese has melted! Cut the quesadillas in half, and serve whilst warm with a drizzle of soured cream, salsa, guacamole, lime juice, fresh salad, olives and fresh coriander. Enjoy.

Cook's note

For the wraps I used Bfree® multi-grain wraps with quinoa and chia seeds. For the cheese I used Violife®.

See it on my blog

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

This recipe is sooo easy and really tasty Its good to have a gluten free and vegan recipe.-22 Aug 2016

Loaded Vegan Quesadillas

Add onions to the hot oil and sauté, stirring occasionally, for 5 minutes, until onions are fragrant. Add bell peppers and continue cooking for another 3-5 minutes until peppers are tender and slightly blackened on the sides. Stir in Portobello mushrooms, chili powder, cumin, salt, and pepper. Cook for another 2-3 minutes until mushrooms have shrunk about 50% in size. Stir in black beans then remove from heat and set aside.

Step 3

While your fajita vegetables are cooking, prepare the guacamole. Cut the avocado in half, gently remove the pit, and spoon out the avocado into a large bowl. Add remaining guacamole ingredients and mash together with the back of a fork until you have a smooth, spreadable guacamole.

Step 4

In a separate skillet, heat up the remaining oil. Add 1 tortilla. Spread 2-3 tablespoons of guacamole on 1/2 of the tortilla. Top with a heaping spoonful of the fajita vegetables (it should be 1/6th of the vegetables). Fold the tortilla over and cook on each side for about 30 seconds until tortilla is nicely browned and crispy.

Step 5

Once quesadilla is done, remove from heat and set aside. Continue until all the filling is gone. It should make 6 tortillas.

Step 6

Cut quesadillas in half and serve with cilantro, jalapeños, and hot sauce.

Are Quesadillas Vegan?

Some quesadilla recipes or restaurant options may be vegan, but typically only if specified. Cheese is a primary ingredient in most quesadilla recipes and meat is also commonly used.

This recipe uses refried beans as the protein source, rather than meat. It also uses some delicious avocado as a cheese replacement to create a flavorful and satisfying cheeseless quesadilla!

Vegan Quesadillas

This vegan quesadillas with black beans are great for lunch or a satisfying
snack! The dish is gluten-free, grain-free, milk-free, nut-free, and very
simple to make.
Whenever I make a new vegan cheesy deliciousness, I’m always excited.
And this is just one of them! You’ve got to try it if you don’t trust me, it’s
so good.

From Ayurvedic point of View:

Corn pacifies Kapha and Pitta Dosha. It is beneficial for general fatigue,
anorexia, hemorrhoids, and emaciation. The desire to pacify Pitta renders
it a perfect summer meal. This nourishes Rasa Dhatu (plasma) and is
believed to minimize water retention and blood pressure.
Mushrooms have an earthy flavor like a dark, rich, loamy soil. That
earthiness is a symbol of the Potential of the mushrooms to hold you
grounded and calm your nervous system. They are called ‘Tamasic’ in
Ayurveda, implying that they make the consciousness sleepy.
Mushrooms are particularly absorbent minerals in the soil, along with a
rich nutritional profile, as their earthy flavor indicates. As well as
mushrooms consume minerals, they even accumulate any toxins
they’re grown in and have also been used to clean up toxins waste sites.
That’s why you should always consume organic mushrooms.
For vegetarians, beans , dals, and lentils are an essential source of
nutrition—protein, complex carbohydrates, fiber, and vitamins. As
versatile as they are tasty, dals and lentils are used to make salads,
appetizers, soups, main dishes, side dishes, and desserts, too. They fit
well with other foods, such as grain, vegetables, herbs, and spices.

Servings: 6
Time to Prepare: 30 minutes


6 tortillas
2/3 cup black beans (cooked from dry or canned)
1/2 onion (chopped)
2 cloves of garlic (minced)
1/2 tsp. cumin powder
1/3 tsp. red pepper flakes
1 bell pepper (chopped)
1/2 cup corn fresh (frozen or canned)
1 cup fresh mushrooms (sliced)
1 tbsp. oil
1/2 tsp oregano (ground)
1/4 tsp. smoked paprika
1 tbsp. soy sauce or coconut aminos
1 tsp. onion powder
Salt and pepper to taste
1 batch easy vegan cheese sauce (see notes)


  • 2 pounds garnet yams, peeled and diced
  • 2 tablespoons vegetable broth
  • 2 tablespoons chopped green chiles
  • 2 teaspoons fresh lime juice
  • 1 teaspoon minced chipotle peppers in adobo sauce
  • ¾ teaspoon ground cumin
  • ½ teaspoon minced garlic
  • 1 can (15 ounces) black beans, drained and rinsed
  • 8 whole-wheat tortillas
  • Fresh salsa of your choice
  • Pea Guacamole

Pinto bean quesadilla with cashew queso

For the quesadillas:
Extra-virgin olive oil spray
1 red or green bell pepper, diced
1/2 cup frozen or fresh corn
1 15 oz. can no salt added pinto beans, drained
1/4 tsp cumin
1/4 tsp black pepper
1 cup spinach leaves, chopped
2 cups shredded red cabbage
6 sprouted whole grain tortillas or 100% whole wheat tortillas
For the chipotle cashew queso:
1 1/2 cups raw cashews
1/4 cup nutritional yeast
1/2 tsp salt
1/4 tsp garlic powder
1/2 tsp cumin
1/4 tsp chili powder
1 large or 2 small chipotle peppers in adobo sauce (sold in cans in grocery stores add two peppers if you can handle the heat)
1 cup boiling hot water, plus more as needed to make the queso thinner

For the chipotle cashew queso:
1. Add the cashews, nutritional yeast, spices, and chipotle peppers to a high-speed blender on high, scraping the sides down intermittently, to make a spread.

2. Add small amounts of hot water through the top opening while the blender is running, and slowly blend the ingredients into a thick, spreadable cheese consistency.

For the quesadillas:
1. Heat a nonstick pan over medium heat. Spray with olive oil (optional) and add bell pepper and corn saute for two minutes (if the corn is frozen, saute a bit longer). Mash at least half of the pinto beans with the back of a wooden spoon or fork and add to the pan. Add the cumin and the black pepper and stir.

2. Add a half cup of the chipotle cashew queso and stir. When warm, fold in the spinach and red cabbage. Turn off the heat.

3. To make a quesadilla, place a tortilla on a nonstick pan over medium heat. Warm on one side for 15 seconds and flip to the other side. Spread three to four spoonfuls of the filling over half the tortilla (about a half-inch of filling). Drizzle a little of the remaining queso over the tortilla and fold it in half to make a moon-shaped quesadilla. Flip it over in the pan so that both sides are crispy.

4. Remove from the pan. Make five more quesadillas, or until you are out of filling. Cut each quesadilla into wedges and serve warm with more queso, guacamole, or salsa.

Excerpted from The 30-Day Alzheimer’s Solution by Dean Sherzai, MD, PhD and Ayesha Sherzai, MD, reprinted with permission from HarperOne, an imprint of HarperCollins Publishers. Copyright 2021.

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Gently warming the tortillas (microwave, oven, gas burner) and wrapping in a towel before filling and folding will make them more pliable (especially corn tortillas) and help them not break at the fold. Vegan delicious quesadillas a tasty recipe for Zucchini Quesadillas with creamy cashew cheese and Poblano Pumpkin Seed Salsa. Delicious & Vegan!

Easy Cheesy Vegan Quesadillas

I was craving a super quick lunch the other day. I had so many things on my to-do list, and making an elaborate lunch wasn’t one of them. I initially considered pasta, because it’s easy, filling and mighty delicious – but, I was out of pasta.

So, I stared in my pantry for a few minutes and then I spotted the tortillas. Ding ding ding!

I almost always have soaked cashews in my refrigerator, since I cook with them a lot, and thankfully, I had some this day, and used them to make the yummy cashew cheese for this quick meal.

The only thing that took awhile was cooking 4 quesadillas, since they take about 5-8 minutes each. But other than that, this was an easy lunch to throw together, using ingredients I already had on hand.

I’d also like to mention that these vegan quesadillas are kid-approved (and that’s saying something, since my kids want to eat nothing but chocolate, bread, and plain pasta)!

I used vegan sour cream to dip my quesadillas in, but you can also used mashed avocado (or guacamole!), hummus, vegan nacho cheese, or just eat them plain. No matter how you eat them – they are damn good. Try some for lunch today!

Vegan Quesadillas with Mushroom Bacon

A few weeks ago, I made my Buffalo Chickpea Quesadillas for friends. Not to brag (okay, maybe a little bit), but they had to pick their jaws up from the floor. That’s how much they enjoyed them. So that got me thinking…what kind of other delicious quesadillas can I make?

My first thought was “Why doesn’t anyone eat quesadillas for breakfast…I think that’s silly. You should be able to eat quesadillas any time of day.” My second thought was “what if I veganized a bacon-egg-and-cheese sandwich (and then turned it into a quesadilla)?

The bacon-egg-and-cheese is a staple of NYC bodega culture. If you’re wondering what a bodega is, check out this article from NPR. At nearly any bodega in New York City, you can order a bacon-egg-and-cheese sandwich. I never ordered that particular variety (even in my pre-vegan days, I was not a fan of bacon), but I did order a bodega egg-and-cheese sandwich from time to time (i.e., when I was hungover).

To sum up, these Vegan Quesadillas with Mushroom Bacon were born out of my love for quesadillas and my desire to replicate a NYC favorite in a new (and vegan) way.

These quesadillas would be incredible at your next weekend brunch, but I also love eating breakfast for dinner, and these quesadillas are good any time of day.

Let’s start by talking about the bacon. I mean, the mushroom bacon. If you haven’t tried mushroom bacon, you are missing out! It has all of the things people like about bacon – saltiness, smokiness, chewiness….but without the cholesterol and saturated fat. Plus, no adorable piggies had to die.

I think King Oyster mushrooms are the best mushroom variety for mushroom bacon, but they can be a bit hard to find, and shiitake mushrooms work really well too!

First, you want to gently scrub and clean your mushrooms. Then you’ll slice them pretty thinly (but not so thinly they’ll fall apart in the oven).

Then the mushrooms get marinated in a mixture of soy sauce, sesame oil, olive oil, smoked paprika, maple syrup, and liquid smoke. The soy sauce brings the umami factor, the liquid smoke and paprika bring the smokiness, and the maple syrup brings a very subtle hit of sweetness. If you don’t have liquid smoke, feel free to omit it (though it won’t have the same smoky flavor). To punch up the smokiness, just use a bit more smoked paprika than called for in the recipe.

Allow the mushrooms to marinate for at least 20 minutes at room temperature. And while that’s happening, you can start working on the rest of the quesadillas. Or you can wait until the mushrooms start baking to do that.

Once the mushrooms have been marinated, prepare your baking sheet. I used a large rimmed baking sheet and then fitted it with a wire cooling rack, then spread out a piece of parchment paper on top. The combination of a rimmed baking sheet with a wire cooling rack, according to Serious Eats, is “an unsung hero in the savory world, offering air flow and circulation for even brining, cooking, and cooling.” If you don’t have parchment paper, you can use aluminum foil instead. Spread the mushrooms out in a single layer on the baking sheet. If they get very crowded, you might want to use two baking sheets too much crowding will cause the mushrooms to steam and not get very crispy.

When the mushrooms are done in the oven, they should be a little crispy but a little chewy and nicely browned on the outside.

While the mushroom bacon is happening, it’s time to get started on the eggs (i.e., the tofu scramble). I’m using extra-firm tofu, but firm tofu will also work. For the best texture, I usually recommend pressing out the excess water in firm varieties of tofu, as is used here. It’s no absolutely essential, but it does improve the texture and removes any excess water.

There are a couple key ingredients that make this tofu scramble delicious. First, kala namak, also known as black Himalayan salt. It’s a very pungent rock salt that smells very eggy, and therefore is used in vegetarian and vegan dishes to give a dish that distinctive eggy taste. The smells is pretty intense, but once it’s incorporated into the tofu, it adds just a subtle eggy flavor. If you don’t need your tofu scramble to taste like an egg scramble, go ahead and just use sea salt instead (it’ll still be tasty). You can find kala namak at South Asian grocers or online.

The other key ingredients are turmeric and nutritional yeast. Turmeric primarily lends the scramble a vibrant yellow color so the scramble looks like traditional scrambled eggs. That means it’s optional but I love incorporating this anti-inflammatory, antioxidant-rich spice into my diet as much as possible. And nutritional yeast boosts the umami of this dish even more and gives the scramble a subtle cheesy taste.

The remaining ingredients for these quesadillas are store-bought shredded vegan cheese and the Avocado-Tomato Salsa. If you don’t want to prep any other ingredients, you can just use a store-bought salsa instead, but the combination of creamy avocados with fresh tomatoes and cilantro really takes this breakfast over the top and make it the ultimate weekend brunch treat! Plus, this salsa recipe takes just five minutes to make and you can easily make it while the tofu is being pressed, or even while the quesadillas are being made on the stove (if you are good at multitasking).

If you try out these epic Vegan Quesadillas with Mushroom Bacon, be sure to leave me a comment below and tag me with your creations on Instagram!

Breakfast Quesadillas

  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:20
  • Total Time: 00:35
  • Yield: 4 1 x
  • Category: Breakfast
  • Cuisine: Mexico


Breakfast Breakfast have it all – fried bacon, scrambled eggs, and refried beans. So good!


For the quesadillas:
4.4 oz . ( 125g ) bacon strips
4 medium eggs
1 tbsp . butter, plus more if needed
4 wheat flour tortillas (Ø 9 inches/23cm)
4 tbsp . refried beans https://baketotheroots.de/homemade-refried-black-beans/
2 medium tomatoes, diced
1.8 oz . ( 50g ) baby spinach leaves
1 spring onion, chopped
3.5 oz . ( 100g ) grated cheese (e.g. cheddar, mozzarella)
salt, pepper

some avocado slices (optional)
some fried pimientos (optional)


1. Heat up a large pan and fry the bacon strips until nicely browned and crispy. Remove excess fat from the fried bacon with a piece of kitchen paper. Crumble into smaller pieces and set aside.

2. Add the eggs to a small bowl and whisk, season with some salt and pepper. Add half of the butter to the same pan you used for frying the bacon, let it melt, and then make scrambled eggs. Try to keep as much moisture in the eggs as possible, so don’t overcook them. Take off the heat and transfer to a bowl. Wash and dice the tomatoes, wash and drain the spinach and chop the spring onion. Set aside

3. To assemble the quesadillas place one tortilla on a wooden board and make a cut from the center to the edge. Spread about 1 tbsp. of the refried beans in the quarter section next to the cut you made (left side). Place some of the scrambled eggs in the next quarter section, then diced tomatoes and spinach leaves in the next section and grated cheese in the last section (see pictures). Sprinkle some of the bacon and chopped spring onion on top, season with salt and pepper and begin folding the quesadilla – start with the section with refried beans and fold it on top of the scrambled eggs, then fold both over the tomato and spinach and lastly everything on top of the grated cheese to create one triangular package. Repeat with the other tortillas and ingredients.

4. Add the remaining butter to a large frying pan and heat up over medium heat. Add the quesadillas to the pan (open side down) and fry from both sides for several minutes until nicely browned. Serve warm with some avocado slices and/or fried pimientos (optional). Some hot salsa is also nice with the quesadillas.