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.
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.
Notes:
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.
Did you like the recipe?
Give us feedback. Read the QR code with your phone or go directly to:
Join our community for free! As our community member you can use your voice in our polls, get access to our WEGAN Original Smoothies by our chefs, and receive the weekly WEGAN Wednesday recipe as well as the latest updates to your inbox.
Every meal counts. We can change the world, bite by bite.