The best vegan quesadilla recipe with cheesy filling and veggies.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main Dish
Cuisine: Mexican
Keyword: vegan quesadillas
Servings: 6
Author: Joy Shull
Ingredients
8whole wheat tortilla shells
avocadofor serving
Salsafor serving
For the filling:
8ozenchilada sauce
1cuproasted salted cashews
⅓cupnutritional yeast
⅓cupchunky salsa
15ozcan of chickpeasdrained
juice of 1 large lime
1teaspoonsalt
1teaspooncumin
1teaspoonchili powder
For the veggies:
1green bell pepperdiced
1medium oniondiced
8clovesof garlicminced
8ozsliced mushrooms
1tablespoonolive oil
Instructions
To a high speed blender or food processor, add enchilada sauce, cashews, nutritional yeast, salsa, drained chickpeas, lime juice, salt, cumin, and chili powder
Pulse/blend until smooth
Add bell pepper, onion, garlic, and olive oil to a skillet and saute over medium high heat for 10 - 15 minutes, until mushrooms cook down
Heat a large skillet over medium to medium high heat and oil to coat
Assemble quesadillas by spreading the filling mixture in an even layer onto one half of the tortilla
Add vegetables on top, and fold tortilla over in half
Repeat steps for remaining 7 tortillas
Cook 1 - 2 quesadillas at a time depending on the size of your skillet
Cook for 2 - 4 minutes per side, until crispy
Oil pan again before adding new quesadillas each time
Serve with optional salsa and avocado
Notes
This will serve 4 - 6 people as a main dish. We cut each quesadilla into 3 pieces, so this recipe will make 24 quesadilla pieces