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Crispy on the outside, stuffed with creamy avocado and flavor-packed veggies, these vegan, fully loaded avocado quesadillas are sure to be a hit! Totally dairy-free, but you’ll never miss the cheese!
One time, years and years ago, when cheese was a big part of my life, I got into an argument with a friend who tried to order quesadillas at a restaurant…without the cheese. Everybody knows that cheese is essential to a quesadilla right? I thought I knew everything back then.
It took a food blog for me to realize that no, cheese is not, in fact, essential to a delicious quesadilla. Today, I’m sharing what might be my all-time favorite quesadilla recipe, stuffed with warm seasoned veggies and creamy Avocados From Mexico. Avocados From Mexico make an awesome quesadilla filling in lieu of cheese.
In fact, you probably see a trend with avocados being my favorite stand-in for all kinds of things I avoid these days. Panini sandwich filling, smoothie base, (other) smoothie base crema topping, salad dressing, slaw dressing…you get the picture.
To say there’s a lot you can do with avocados is an understatement. Head on over and join the Vida Aguacate Club for some delicious inspiration on how to use Avocados From Mexico. You’ll get lots of ideas. The only thing that surprises me about avocados at this point is that it took me this long to stuff them into a quesadilla.
This particular dish is something like a hybrid of fajitas and quesadillas. The veggies are seasoned up and pan seared, so you get that savory flavor and tender-crisp fajita texture, but once you sink your teeth into the grilled up tortilla, you’ll find that these are unmistakably quesadillas, thanks to the rich and creamy consistency of the avocados.
Avocados are always in season, but I came up with these quesadillas with summer in mind. They’re the perfect food for grabbing and snacking on, so they’re great for entertaining.
You can even prep everything in advance up to the step of stuffing your quesadillas, and then throw a few on the stove at a time, so you’ve got a nice crispy stack at all times. You could even, I’m sure, throw them on the grill. I didn’t grill mine, but I’m hoping somebody will, and if you do, let me know how delicious it was. I’ll be jealous!
Tips for Making Amazing Loaded Avocado Vegan Quesadillas
- Much of the prep work for these quesadillas can be done in advance.
- For short term advance prep (1-2 hours): Do everything through step 3 of the recipe in advance. Then, right before you’re ready to serve them, proceed with steps 4 and 5.
- For long term advance prep (1-2 days): Do everything through step 2 in advance. On the day of serving, proceed with steps 3-4. Why can’t step 3 be done in advance? Because the avocados will likely start to brown after they’re mashed.
- Want to make this recipe gluten-free? Use your favorite gluten-free tortillas.
- Feel free to switch up the veggies with your favorites. Just keep in mind that harder veggies might take a little longer to cook, while softer ones will cook up quicker.
Loaded Avocado Quesadillas
Crispy on the outside, stuffed with creamy avocado and flavor-packed veggies, these vegan, fully loaded avocado quesadillas are sure to be a hit! Totally dairy-free, but you'll never miss the cheese!
For the Veggie Filling
- 3 Tbsp. lime juice
- 2 Tbsp. olive oil
- 2 tsp. ground cumin
- 1/2 tsp. chipotle chile powder
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 3 garlic cloves, minced
- 1 tsp. agave or maple syrup
- 1 red bell pepper, sliced into strips
- 1 medium zucchini, chopped
- 1/2 medium red onion, sliced into strips
- 1 jalapeño pepper, seeded and sliced
- 1 cup cooked or canned black beans, rinse and drain if using canned
- 1/4 cup chopped fresh cilantro
For the Quesadillas
- 4 to 6 medium flour tortillas (soft taco size)
- 2 ripe Avocados From Mexico
- oil, for grilling
- your favorite salsa or hot sauce
- Stir lime juice, olive oil, cumin, chipotle chile powder, salt, pepper, garlic and agave or maple syrup together in a large bowl. Add bell pepper, zucchini, onion and jalapeño. Toss to coat. Optionally, allow to marinate at room temperature for up to an hour.
- Place a large skillet over medium-high heat. Once hot, add veggies and cook, flipping frequently, until most of the liquid has cooked off and veggies are tender-crisp, about 4 minutes. Remove from heat and add beans and cilantro. Flip a few times to incorporate, then transfer the mixture to a plate.
- In a small bowl, lightly mash the avocados with a fork. Spread a quarter or a sixth of mashed avocado onto half of a tortilla. Sprinkle with salt and pepper, and optionally with some hot sauce. Arrange an even layer of veggies over avocado, then fold the tortilla closed over the veggies. Repeat until all tortillas are filled and all fillings are used.
- Lightly oil the skillet and place over medium heat. Place one or two tortillas onto skillet and grill until browned and crispy on bottom, about 4 minutes. Flip and grill until browned on opposite side, about 4 minutes more. Repeat until all quesadillas are cooked, adding oil to the skillet as needed.
- Serve with hot sauce or salsa.