Vegan "Quesadillas"

Between the creamy guacamole, roasted vegetables, and flavorful black bean filling, you won't even miss the cheese in these faux quesadillas!

Course Appetizer, Main Course
Cuisine Mexican
Keyword dinner, healthy, lunch, refined-sugar free, simple, vegan, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4


  • 1 tbsp extra virgin olive oil
  • ½ yellow onion thinly sliced
  • 1 bell pepper any color, thinly sliced
  • 4 oz baby bella mushrooms sliced
  • 2 cloves garlic minced
  • ½ tsp salt
  • 4 flour tortillas I love the kind you can buy uncooked and cook fresh at home!
  • ¼ cup cilantro chopped


  • 1 avocado ripe
  • ½ lime juiced
  • ¼-½ tsp garlic powder as desired
  • ½ tsp salt

Black Beans-

  • Black beans 1 can drained
  • ½ lime juiced
  • ½ tsp salt
  • ½ tsp cumin
  • ½ tsp chili powder


  1. Heat the olive oil in a large skillet over medium high heat. Saute the onion, bell peppers, mushrooms, garlic and salt for 6-8 minutes, or until softened. Remove from heat.
  2. Mash the avocado in a bowl, then stir in the lime juice, garlic powder and salt. Adjust seasonings to taste.
  3. In a separate bowl, mash the black beans, lime, salt, cumin, and chili powder together, leaving some texture to the beans. Adjust seasonings to taste.
  4. To assemble- lay down your tortilla shells, then spread a layer of the guacamole on half of the tortilla, followed by a layer of the black beans on top. Add your onions, peppers, and mushrooms, then top with cilantro. Fold your tortilla in half, cut into slices and serve.

Recipe Notes

These are also fantastic with a sprinkle of cotija cheese and dipped in sour cream if you aren't vegan!

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