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.
Let’s take a closer look.
Recommended Ingredients & Equipment
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 snack.
Ingredients & Substitutions
- Mission Gluten-Free Tortillas – Any flour tortilla will do but if you’re wanting a gluten-free option, I highly recommend Mission Gluten Free Soft Taco Tortillas. Read more about it below.
- Oil – I recommend coconut or avocado oil for this recipe
- Red Onion
- Red Bell Pepper
- Portobello Mushrooms – I use baby portobello mushrooms but any type of mushroom works.
- Spices – Chili powder, cumin, salt, and pepper
- Black Beans – 1 (15) oz can or about 1 cup dried black beans
- Guacamole – While you can use store bought, homemade guacamole is SO much better. All you need to make your own guacamole is avocados, lime, salt, jalapeño, and cilantro.
Check out the full list of my recommended kitchen tools and gadgets.
Mission Gluten-Free 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 never guessed they were eating anything other than a regular tortilla.
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!
Check out their store locator to find where you can buy these gluten-free tortillas and look for more recipes.
How to Make Vegan Quesadillas
Step One – Sauté the Veggies
These quesadillas to be loaded with vegetables and protein, 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.
To make, sauté onions, bell peppers, and mushrooms until the vegetables are tender and slightly blackened on the sides.
Stir in the spices and remove from heat.
Step Two – Prepare 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.
Refrigerate until ready to use.
Step Three – Cook the Quesadillas
Heat up oil in a large skillet. Once it is hot, place a tortilla at the bottom. Spread guacamole on 1/2 of the tortilla and top with a heaping spoonful of the fajita vegetables. Fold the tortilla over and cook on each side for about 1 minute until tortilla is nicely browned and crispy.
Serving and Storing
Serve these quesadillas immediately while they are still warm. Top with fresh cilantro and jalapeño peppers and serve alongside your vegan Cinco de Mayo spread.
Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days.
Frequently Asked Questions
Can I use vegan cheese?
For sure! I’m not a big fan of vegan cheese shreds and so this recipe uses guacamole as a whole food substitution for creaminess. However, if you want to add cheese to these quesadillas, do it! I recommend Violife or Follow Your Heart.
Can I use corn tortillas?
Yes. If you are using corn tortillas, rather than folding the tortilla over, simply use two tortillas.
More Mexican-Themed Recipes
- Vegan Fish Tacos
- Sheet Pan “Chicken” Fajitas
- Homemade Vegan Nachos
- Black Bean and Kale Enchiladas
- Mexican-Style Stuffed Bell Peppers
Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!
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, Gluten-Free
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.
Serving and Storing - Serve these quesadillas immediately while they are still warm. Top with fresh cilantro and jalapeño peppers and serve alongside your vegan Cinco de Mayo spread. Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days.
Variations - Want a kid-friendly version? Simply omit the jalapeño.