Vegan Quesadillas Recipe
The best vegan quesadilla recipe with cheesy filling and veggies.
Servings: 6
Ingredients
- 8 whole wheat tortilla shells
- avocado for serving
- Salsa for serving
For the filling:
- 8 oz enchilada sauce
- 1 cup roasted salted cashews
- 1/3 cup nutritional yeast
- 1/3 cup chunky salsa
- 15 oz can of chickpeas drained
- juice of 1 large lime
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
For the veggies:
- 1 green bell pepper diced
- 1 medium onion diced
- 8 cloves of garlic minced
- 8 oz sliced mushrooms
- 1 tablespoon olive 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
Nutrition
Calories: 501kcal | Carbohydrates: 68g | Protein: 19g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 1353mg | Potassium: 632mg | Fiber: 13g | Sugar: 12g | Vitamin A: 518IU | Vitamin C: 21mg | Calcium: 177mg | Iron: 6mg