Quesadillas are my favorite Mexican comfort food. These Mexican Cheesy Vegan Quesadillas will make your mouth water and are ready in just about 30 minutes. They are super easy to prepare and taste beyond delicious.
I’ve always loved Quesadillas in the past since I was little. However, as soon as I turned vegan, I had to find substitutes for dairy cheese. It didn’t take long for me to start experimenting with vegan cheese alternatives. And as much as I love making my own vegan cheese, luckily nowadays we have so many different options that we can just grab from the store.
How to make Quesadillas vegan?
Making Quesadillas is not difficult at all. All you need is deciding what kind of tortillas and Quesadilla filling you want and using vegan cheese instead of dairy cheese. I craved beans and corn so I sautéed them with some onion and garlic in a pan. Adding smoked paprika as well as some tomato puree will make it even tastier! Next, you are ready to fill your tortillas. Use your prepared filling as well as the vegan cheese. Regarding the vegan cheese I used store-bought vegan cheddar-cheese and it worked out perfectly. Just be aware, that not every vegan cheese will melt as good as dairy cheese. That is why I decided to bake my tortillas instead of frying them in a pan. This way the vegan cheese will be able to melt better.
Is there a gluten-free option?
Personally I used whole-wheat tortillas for my Quesadillas. However, you can use corn tortillas as well. Corn tortillas are great, if you want a gluten-free option. Just make sure to double check that they are gluten-free before buying them.
What dip to use?
I personally think that Guacamole and Quesadillas are a match made in heaven! So I decided to make a Creamy Cashew Guacamole everyone will enjoy!
If you make these Mexican Cheesy Vegan Quesadillas at home, I would love to see your recreations on Instagram! You can tag me on Instagram @aboutannella or follow me on Pinterest for more inspiration.
Mexican Cheesy Vegan Quesadillas
Equipment
- Food Processor
Ingredients
For the Quesadillas
- 2 White Onions
- 3 Garlic Cloves
- 2 cans Black Beans
- 1 can Corn
- 1 tbsp Tomato Paste
- 2 tsp Smoked Paprika
- 1 tsp Salt
- 1 tsp Pepper
- 1 pack Vegan Cheddar Cheese Shreds
- 12 medium sized Tortillas
For the Guacamole Dip
- 1 large Avocado
- 1/4 cup Cashews
- 1/2 cup Cilantro
- 1 Garlic Glove
- 1/2 Lemon (Juiced)
- 1/4 cup Water
Instructions
For the Quesadillas
- First, rinse the beans and the corn.
- Next, finely chop the onions as well as the garlic. Sauté them in a pan until they are translucent, about 3 minutes.
- Using the same pan, add in the Tomato Paste, Smoked Paprika, Black Beans and Corn. Sauté for 3-5 more minutes.
- Next, preheat the oven to 180C degrees.
- Then, add a layer of the veggie mixture (about 4 tbsp) as well as the Vegan Cheddar Cheese Shreds to one Tortilla and place another Tortilla on top. Put them on a baking tray. Repeat steps for the remaining tortillas.
- Bake the Quesadillas for about 20 minutes. Make sure to check on them regularly.
- After baking, cut the Quesadillas into 4 pieces and enjoy hot!
For the Guacamole Dip
- Put the Avocado, Cashews, Cilantro and the Garlic Glove in a Food Processor along with the Lemon Juice and Water. Blend until creamy and smooth.
Notes
- If you don’t have a food processor you can prepare the Guacamole without the instructed Cashews and Water. Simply mash everything together using a fork.
- If you have a weaker blender, I highly recommend soaking your cashews at least one hour before blending them. This way, it will be much easier for your food processor to blend the ingredients properly.