Vegan Quesadillas Recipe

Vegan quesadillas with fajita veggies and cashew cheese make a yummy appetizer or casual main dish that everybody goes crazy for.

We make these about once a week for dinner because they are just so easy and delicious. This recipe comes together even faster if you already have fajita veggies and cashew cheese prepped, which we often do.

Also, feel free to add on some black beans or pinto beans. Just make sure you do not overfill the quesadilla or it will fall apart.

How to make vegan quesdadillas

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

To make this vegan quesadillas recipe, you will need the following:

• cashew cheese sauce
• avocado oil
• garlic powder
• onion powder
• salt and pepper
• onion
• bell pepper
• portobello mushroom
• flour tortillas

Making the fajita veggies

Make the cashew cheese by blending together all the ingredients, and set aside.

Side note: I make cashew cheese about once a week and always have some in the fridge, ready to go. Having this pre prepped makes vegan quesadillas come together even more quickly.

Next, make the fajita veggies. Place the veggies into a large bowl and pour half the oil and seasoning mixture over the veggies. Toss them well to coat them all in the seasoning.

Heat a large skillet or cast iron pan to medium heat and add the remaining oil to the pan and swish it around in the pan to evenly coat the bottom of the pan.

Add the veggies to the pan and toss and cook them for 10-15 minutes until soft and slightly charred.

Remove and let cool.

Assembling and cooking vegan quesadillas

Spread some of the cashew cheese onto one half of a tortilla, top it with some of the veggies. Drizzle a little extra cashew cheese on top of the veggies if you wish.

Then fold it in half by folding the other plain side of the tortilla over the side with the cheese and veggies and press lightly. Note: Make sure you do not overfill the quesadilla.

Heat a large non stick skillet over medium heat. Or use a regular skillet and coat it with some vegan butter, oil or cooking spray. Once the pan is hot, add the assembled quesadilla to the pan. Let that cook for 2-3 minutes then flip it over carefully and cook for another 1-2 minutes until it is nice and crispy.

Continue until you have cooked both/ all quesadillas.

Optional tip: when cooking the first side place a slightly smaller pan on top to press it down. Or gently use the flipper/ spatula to press. This acts like a press and helps the ingredients stay intact.

Remove and serve warm with salsa, guac, or extra cheese sauce on the side.

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Print

Vegan Quesadillas

Course Appetizer, Main Course

Cuisine Mexican, Tex Mex, Vegan

Keyword vegan quesadillas

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Servings 2

Calories 300 kcal

Author Marjorie @APinchOfHealthy

Ingredients

For the fajita veggies

• 1 Tablespoon avocado oil – divided (or less, no oil)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon kosher salt
• Pinch of black pepper
• 1 medium onion – peeled and cut into strips
• 1 red bell pepper – cut into strips
• 1 green bell pepper – cut into strips
• 2 portobello mushroom caps – cleaned and cut into strips

For the quesadilla

• 2 flour tortillas large
• 2 tablespoons butter or avocado oil – for cooking the quesadillas, or use Carraway pan/ high quality nonstick to make oil free
• Cashew Cheese Sauce

Instructions

1. Make the cheese sauce – linked in ingredient list above.

To make the veggies

1. In a small bowl, mix together half the oil, garlic powder, onion powder, salt and pepper.

2. Place the veggies into a large bowl and pour the remaining oil and seasoning mixture over the veggies. Toss them well to coat them all in the seasoning.

3. Heat a large skillet or cast iron pan to medium heat and add the other half/ remaining oil to the pan and swish it around in the pan to evenly coat the bottom of the pan.

4. Add the veggies to the pan and toss and cook them for 10-15 minutes until soft and slightly charred.
5. Remove and let cool.

Assemble and cook the quesadillas

1. Spread some of the cashew cheese onto one half of a tortilla, top it with some of the veggies. Drizzle a little extra cashew cheese on top of the veggies if you wish. Then fold it in half by folding the other plain side of the tortilla over the side with the cheese and veggies and press lightly. Note: Make sure you do not overfill the quesadilla.

2. Heat a large non stick skillet over medium heat. Or use a regular skillet and coat it with some vegan butter, oil or cooking spray. Once the pan is hot, add the assembled quesadilla to the pan. Let that cook for 2-3 minutes then flip it over carefully and cook for another 1-2 minutes until it is nice and crispy. Continue until you have cooked both quesadillas. Optional tip: when cooking the first side place a slightly smaller pan on top to press it down. This acts like a press and helps the ingredients stay intact.

3. Remove and serve warm with salsa, guac, or extra cheese sauce on the side.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Nutrition Facts

Vegan Quesadillas

Amount Per Serving

Calories 300 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Sodium 1040mg45%

Potassium 779mg22%

Carbohydrates 35g12%

Fiber 6g25%

Sugar 11g12%

Protein 9g18%

Vitamin A 2084IU42%

Vitamin C 129mg156%

Calcium 80mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.