Avocado Quesadillas

Appetizer, Lunch

I just love Mexican food because of the bold flavor.  So this past weekend I made these wonderful Avocado Quesadillas.  Some of my key ingredients included zucchini, red onion, jalapeno peppers, black beans and red bell peppers.  I added a tangy sauce made from chipotle chili seasoning.  This dish was absolutely delicious.

Mom’s Organic is another great place to buy fresh veggies and baking ingredient’s.  Their assortment of fresh produce is outstanding.  Check out my Shop Page for a nice selection of kitchen essentials like slicers, cutting boards, food prep bowls and more.

Avocado Quesadillas
Vegetable Filling
3 Tablespoons of lime juice
2 Tablespoons of olive oil
2 Teaspoons of smoked paprika
1/2 Teaspoon of chipotle Chile powder
1/4 Teaspoon of Himalayan salt
1/4 Teaspoon of black pepper
1 -2 Garlic cloves, minced
1 Red bell pepper, sliced into strips
1 Medium zucchini, chopped
1/2 Medium red onion, sliced
1 Jalapeño pepper, seeded and sliced
1 Cup of canned black beans, rinse and drained
1/4 Cup of chopped basil
4-6 medium flour tortillas, a soft taco
2 Avocados
-Mix the lime juice, olive oil, smoked paprika chili powder, salt, pepper, garlic and sugar free maple syrup together
 in a large bowl.  Add the bell pepper,  zucchini, onion and jalapeño.  Mix to combine.
-Place in a large skillet over medium heat.  Once the pan is hot, add vegetables and cook, flipping frequently until most of the liquid has cooked off of and vegetables add tender for about 4 minutes.  Remove from the heat and add beans and basil.  -Turn vegetables a couple of times to incorporate then transfer the vegetables to a plate.
-In a medium size bowl, lightly mash avocados with a fork.  Spread a quarter of mashed avocado onto half of a tortilla.  Sprinkle with salt and pepper.   Arrange an even layer of vegetables over the avocado add vegan cheese, then fold the tortilla closed over the vegetables.  Repeat until the tortillas are filled. Lightly oil the skillet over medium heat and place tortillas onto a skillet and grill until browned and crispy on bottom on both sides, about 4 minutes.  Repeat until quesadillas are cooked.  Add oil to the skillet as needed.  Serve with hot sauce or salsa.  Enjoy!

You May Also Like:

Vegan Blueberry Cheesecake Cups

Try these Vegan Blueberry Cheesecake Cups. They are made from creamy coconut milk, blueberry jam, and graham crackers to name a few ingredients.

Vegan Chocolate Brownies

Try these Vegan Chocolate Brownies for dessert. They were made using my favorite chopped non dairy chocolate chunks and vegan non dairy chocolate chips, and topped off with a dollop of whipped cream.

Vegan Chocolate Peanut Butter Brownies

These Vegan Chocolate Peanut Butter Brownies are moist and decadent, a chocolate lover’s delight. Some key ingredients included nondairy chocolate chips and drizzled with melted peanut butter; this dessert was quick and easy to make.

Vegan White Chocolate Almond Nut Cookies

My Vegan White Chocolate Almond Nut Cookies are great for dessert. They were moist and chewy, as well as pretty easy to make.

Delicious and Creamy Cannellini Soup

My Delicious & Creamy Cannellini Soup is smooth and tasty.  Some of the key ingredients were russet potatoes, fresh basil, nutritional yeast and cannellini beans. 

Vegan Peanut Butter and Banana Muffins

Vegan Peanut Butter and Banana Muffins are a delicious breakfast dish that is full of flavor. The muffins have a moist texture and a rich and decadent taste that your family will truly enjoy.

Cinnamon Coffee Cake

This Cinnamon Coffee Cake is perfect for breakfast – it’s moist and delicious. It has a wonderful crumb filling, a nice texture, and a delicious cinnamon flavor.

Mediterranean Spaghetti Dish

This Mediterranean Spaghetti Dish was made using my favorite gluten free spaghetti.  Some other key ingredients were plant based chicken, green olives, grape tomatoes, sautéed spinach and minced garlic.  It’s topped off with a creamy vegan feta cheese sauce. 

Tropical Green Smothie

For breakfast, try making this tasty Tropical Green Smoothie. It’s made from frozen bananas, fresh spinach, coconut milk, and granny smith apple. It provides a delicious energy boost.

Vegan Chocolate Bars

I used some brown rice crisps and nondairy chocolate chips to make these delicious Vegan Chocolate Bars. They are a crunchy dessert treat that your family is sure to enjoy.


Submit a Comment

Your email address will not be published. Required fields are marked *

6 Vegan-Friendly Recipes You Can Create In Less Than 60 Minutes

Enter your name and email below to receive your free copy of my 6 favorite vegan-friendly recipes that take less than 60 minutes.

You have Successfully Subscribed!

Pin It on Pinterest