Tuesday, July 3, 2012

The Best Vegan Quesadillas

One of my all-time favorite quick dinners belongs to quesadillas, vegan of course. At first that sound weird, queso – means cheese, so how do you make a vegan quesadilla? Well, right now on the market there are few good cheese substitutes that melt pretty well. My fave is Daiya pepper jack, soy and gluten free melts perfectly. For this recipe you actually don’t need to use any vegan cheeze at all. I promise it tastes amazing just the way it is.

The original idea for the quesadillas came from one of the vegan cookbooks I own. And it was pretty good, but I decided to make it even better by loading it with more fresh ingredients. And make it more suitable for a dinner entrĂ©e. I think I ate this for a week, every night – that’s how yummy, quick and easy it is.

This is what I do, first I prepare few essential items that go into the quesadilla and then just assemble and heat up on the pan. First thing first – a must mix – red onion, scallion and cilantro. Something that is pretty easy to chop up on a whim and keep in the air tight container in the fridge for a few days. You can put it on anything!

1 medium red onion, chopped,
10 scallions (green and white parts) chopped,
small bunch of cilantro (depends on your personal taste preferences) chopped

Mix all in a jar or plastic container, cover and store in the fridge for few days.

Ingredients for Quesadillas:
Flour tortillas (I use Trader Joes Chile and Onion flour tortillas)
1 can of rinsed organic black beans (or other beans of your choice)
1 package of chipotle hummus (from Trader Joes, if you don’t have it, just add a ½ tsp of taco seasoning to a small container of roasted red pepper hummus)
1 tomato, diced (or fresh tomato salsa)
Onion/scallion/cilantro mix
Taco seasoning
Avocado (or guacamole)

Ok, so first thing first – pre-heat a nonstick skillet with a tiny drop of olive oil. Take 2 tortillas, and spread a decent amount of hummus on each of them. Take one and gently placed on heated skillet hummus side up. Start loading – black beans first, tomatoes, onion/scallion/cilantro mix, and be generous with all the ingredients, you want this to be a hearty dinner! Sprinkle some taco seasoning and cover with the other tortilla, hummus side down. Let it sit on the skillet (on a medium low) for about 3 minutes on each side, until golden and warmed up inside.

Transfer to a plate or cutting board, make two cuts with a sharp knife or a pizza cutter, to have 4 quarters. Load up each quarter with avocado (or guacamole), sprinkle with more tomatoes, the mix and some lettuce. Take a bite! See what you think… I bet you’ll love it!

Now, if you are craving something more cheezy – you can add Daiya pepper jack before it covered with another tortilla. Keep it all the same, just at some point add some cheeze to the middle and cook a minute longer to make sure the cheeze melts. This recipe is so versatile, you can add whatever you want there. Chopped bell peppers, spinach, chick peas, refried black beans, vegan chili… whatever you want.


  1. I found this recipe through Pinterest and it is super tasty! I'm not even vegan and neither is my husband and we both loved it. It was messy to eat but delicious and very filling. I will be making it again!

    1. If you are not vegan, you could add a little bit of cheese to bind the tortillas little better. Just a bit goeas a long way. That's how I make them for my non-vegan husband. Thank you for trying my recipe :)

  2. Just starting to try a more plant based diet and made these tonight...they were amazing!! Did not miss the cheese at all! Will definitely make again. Thanks for sharing!

    1. Betsy, I'm glad you like quesadillas. Such a great, easy dinner. Makes great leftovers too, not as crunchy, but perfect for a quick office lunch :)

  3. I also found this recipe through Pinterest and I ate these quesadillas for lunch for a good two weeks or so. (One of my fav recipes of 2013 in fact! http://culinarygrammar.wordpress.com/2014/01/05/whativebeencooking/)

    SOOO good. Thanks for sharing!

    1. Steph, I think I did the same when I first started playing with the recipe and ingredients. My husband looked at me like I was nuts :)

  4. Going to make this for lunch! I found this off google, but then searched on pinterest so I could pin it and wanted to let you know someone stole all your words and recipe and reposted it here: http://foods-exclusive.blogspot.com/2013/12/how-to-vegan-quesadillas.html

    They didn't even give you credit :( Can't wait to try this out though!

    1. Thank you Torie for letting me know. I should start putting watermarks on my photos to avoid this kind of situations in the future. I posted a comment in that blog.

      I hope you like the quesadillas. Those are amazing, and totally "to go" easy vegan dinner!

  5. Love this recipe!! I made it with baby portobello mushrooms, spinach, black beans, and a few olives. DELICIOUS! Thanks for sharing :)

  6. Thank you for inspiring my dinner for tonight! Currently transitioning to vegan (it's a long, slow process for me...), and I had a mad craving for a quesadilla tonight but didn't want to cave and get cheese... these hit the spot! My toddler enjoyed them too.


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