Chipotle Quesadillas

Cheesy quesadillas are a simple, quick and delicious small dish that can be eaten any time of day.
Take your pick from the two filling options below and make sure you try the incredible smoky dipping sauce on the side.
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  • 8-16 tortilla wraps vary the number of wraps according to their size
  • 4 cups grated vegan cheese
  • 2 limes quartered
  • ½ cup tomato puree
  • Olive oil for frying tortillas

Refried Bean Filling:

  • 2 Tbsp olive oil
  • 1 red onion peeled and finely diced
  • 1 red capsicum deseeded and finely diced
  • 2 tsp minced garlic
  • 2 tsp cumin – optional
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1 cup refried beans
  • 1 400g can corn kernels drained
  • 1 Tbsp brown sugar

Mushroom and Avocado Filling:

  • 2 Tbsp olive oil
  • 1 brown onion peeled and finely diced
  • 400 g cup mushrooms sliced
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • ½ tsp dried oregano
  • ½ tsp cumin
  • 1 tsp salt
  • ½ cup fresh coriander leaves omit if you don’t like coriander!
  • 2 ripe avocados peeled, deseeded and sliced

Chipotle Dipping Sauce:

  • 1 cup vegan mayo or coconut yoghurt unsweetened
  • 2 Tbsp maple syrup
  • ½ tsp salt
  • 2 Tbsp lemon juice
  • 1 tsp minced garlic
  • 1 Tbsp chipotle sauce or substitute 2 tsp smoked paprika


Make the dipping sauce:

  • Mix all ingredients in a small bowl until well combined. Chill until ready to serve.

Make your filling:

  • Refried bean filling:
  • Heat the oil on medium heat in a large pan. Add the onion and capsicum and saute for several minutes until soft and golden.
  • Add the spices and salt and continue cooking for 1 minute, stirring often.
  • Add the beans, corn and sugar and cook for a further 2-3 minutes until all ingredients are combined and heated through. Scrape the filling into a bowl and set aside.
  • Mushroom and Avocado Filling:
  • Heat the oil on medium heat in a large pan. Add the onion and mushrooms and saute until softened.
  • Add the spices, garlic and salt and continue cooking for 1 minute, stirring often. Remove from heat and scrape into a bowl. Add the coriander leaves and stir to combine. Scrape the filling into a bowl and set aside.
  • Assemble your quesadillas: Lay out the tortillas and spread each wrap with a teaspoon of tomato puree and sprinkle the grated cheese. Add your filling mix from the previous step on half of the tortilla. If using the mushroom filling, lay the sliced avocado over the mushrooms. Fold the tortillas in half and press gently to sandwich them together.
  • Cook the quesadillas: Heat a drizzle of olive oil in a large saucepan on medium heat. Once hot, gently lay a quesadilla into the pan. Cook for 2-3 minutes on each side until golden and crisp, using a spatula to carefully flip it over. Cut into triangles and serve with fresh lime, a sprinkle of chunky salt and the dipping sauce.


  • If cans of refried beans are not available in your area, simply substitute for a 400g can of kidney beans, black beans or butter beans. Make sure you drain and then mash the beans before adding them into the rest of the filling.
  • You may find it easier to cook half a quesadilla at a time, though this will be slower.
  • You could prep the fillings in advance and store in a sealed container in the fridge for 2-3 days.
  • The dipping sauce could be made in bulk and stored in the fridge in a jar or sealed container for up to one week.

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