Fully Loaded Vegan Quesadillas – filled with fajita grilled vegetables, black beans, and guacamole and topped with fresh cilantro and jalapeños. Cooked inside a Mission® Gluten Free Soft Taco Tortilla for a delicious vegan and gluten-free meal.
This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
Do you remember a few months back when I shared my Black Bean Kale Vegan Enchiladas recipe?
I was (still am) excited about that recipe because not only were those enchiladas 100% plant based (as is everything on the blog), they were also certified gluten-free. As someone who has spent the last decade with dietary restrictions, recipes that provide un-sacrificed taste and texture while meeting the needs of everyone’s unique diets, is both extremely thrilling and deeply important to me.
And that’s why I’m equally excited about today’s recipe.
These loaded vegan quesadillas are filled with fresh flavor while providing a satisfying vegan and gluten-free meal that DOES NOT compromise on taste. They are the perfect snack for the upcoming Super Bowl. Pair it with some homemade guacamole and salsa for a delicious game day snack.
Let’s take a closer look.
Like my Black Bean and Kale Enchiladas, these vegan quesadillas are made with Mission® Gluten Free Soft Taco Tortillas.
Mission makes THE BEST gluten free tortilla available. Their gluten-free soft taco tortillas are so soft and full of flavor, you won’t believe they’re made without gluten. I’ve been using them almost exclusively since I first discovered these tortillas and the friends and family with whom I have shared meals with never guessed they were eating anything other than a regular tortilla.
Finally, a gluten-free tortilla that does not sacrifice on taste or texture.
Among the things I love about Mission Gluten Free Soft Taco Tortillas, they are:
- easy to find – available nationwide at well-stocked grocery stores (look in the tortilla or gluten-free section)
- certified gluten-free
- non-trans-fat and zero cholesterol
- 5g dietary fiber per serving!
- incredibly full in flavor and wonderfully soft and pliable – just like a regular tortilla!
These tortillas are not only made for quesadillas. Their texture and taste would be ideal for tacos, burritos, enchiladas (obviously), wraps, and more. With Mission Gluten Free Soft Taco Tortillas you get incredible flavor and texture with no sacrifice to taste.
You can have your cake (or, in this case, quesadillas) and eat it too!
Check out their store locator to find where you can buy these gluten-free tortillas and look for more recipes.
How to make these vegan quesadillas.
Because I wanted these quesadillas to be loaded with vegetables and protein, I started by making some fajita vegetables. These fajita vegetables are a blend of sautéed onions, peppers, and Portobello mushrooms.
Mushrooms are one of my favorite vegetables to give recipes a natural “meatiness”. When cooked down and sautéed, mushrooms have a natural savory chewiness that substitutes nicely for meat. I also added black beans to the fajita vegetables to give them an added boost of protein and fiber.
Replacing the cheese in vegan quesadillas
As far as cheese goes, I opted out. I’m not a huge fan of most vegan store-bought cheeses. So I decided to break from tradition and create a vegan quesadilla that relied solely on whole food, natural ingredients. For that reason, I made creamy homemade guacamole in lieu of cheese.
This guacamole is made with just a few of the freshest ingredients – avocado, lime, and cilantro – simple and delicious! Combined with the fajita vegetables and meaty mushrooms, this creamy guacamole gives these quesadillas everything it needs to be a satisfying vegan and gluten-free meal.
Serving and Storing Vegan Quesadillas
- These vegan quesadillas should be served immediately while they are still warm. Serve with fresh cilantro and jalapeño peppers.
- Make these vegan quesadillas part of your vegan Cinco de Mayo spread or alongside Jackfruit Tortilla Soup.
- Store uneaten quesadillas in an airtight container in the refrigerator for up to 2 days.
So grab some Mission Gluten Free Soft Taco Tortillas at a store near you, along with the fresh vegetables you need and make these vegan quesadillas tonight. It’s a gluten-free, plant-based meal that everyone, no matter their dietary restrictions, can enjoy.
Fully loaded vegan quesadillas - filled with fajita grilled vegetables, black beans, and guacamole and topped with fresh cilantro and jalapeños. Cooked inside a Mission® Gluten Free Soft Taco Tortilla for a delicious vegan and gluten-free meal.
Cuisine: Mexican, Vegan
Keyword: Vegan Quesadillas
Servings: 6 people
Calories: 114 kcal
Author: Sarah McMinn
- 1 package Mission® Gluten Free Soft Taco Tortillas, 6 count
- 3 small ripe avocados
- juice of 1 lime
- 1/2 tsp. salt
- 1/2 jalapeño, seeded and minced, (optional)
- 1 tbsp. fresh cilantro, minced
- a few sprigs of fresh cilantro
- 1/2 jalapeño, seeded and thinly sliced, (optional)
- hot sauce, optional
Heat 1 tbsp. of oil in a large skillet over medium heat. While oil is heating, slice your fajita vegetables and set aside.
Add onions to hot 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.
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 smooth, spreadable guacamole.
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.
Once quesadilla is done, remove from heat and set aside. Continue until all the filling is gone. It should make 6 tortillas.
Cut quesadillas in half and serve with cilantro, jalapeños, and hot sauce.
If making this recipe for kids, omit the jalapeño.
Only the 6 count are vegan.