Vegan quesadillas

    30 min

    The best vegan and wheat-free quesadilla recipe, served with fresh salad and homemade Mexican sides, what's not to love?!


    London, England, UK
    11 people made this

    Makes: 4 to 5 quesadillas

    • olive oil for frying
    • 1 red onion, finely chopped
    • 1 garlic clove, crushed
    • 1 red pepper, chopped
    • 1 yellow pepper, chopped
    • 1 carton cooked kidney beans
    • 3 large plum tomatoes, chopped
    • 4 green jalapeƱos, chopped
    • 1 1/2 teaspoons fajita seasoning
    • 4 to 5 gluten-free wraps
    • 200g grated dairy-free cheese

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat up some olive oil in a large wok.
    2. Shallow fry the onion and garlic on a low heat until golden, then add in the red and yellow peppers.
    3. Cook for a few minutes until softened, then add in the kidney beans, tomato, jalapeƱos and seasoning. Cook for 5 to 10 minutes until soft. Keep stirring with a wooden spoon to prevent sticking!
    4. Line baking trays with baking paper and lay down the tortilla wraps.
    5. Divide the filling onto half of each wrap and follow with grated cheese. Fold over the tortilla wrap.
    6. Bake in a preheated 200 C / Gas 6 oven for around 5 minutes or until lightly brown and the cheese has melted! Cut the quesadillas in half, and serve whilst warm with a drizzle of soured cream, salsa, guacamole, lime juice, fresh salad, olives and fresh coriander. Enjoy.

    Cook's note

    For the wraps I used Bfree® multi-grain wraps with quinoa and chia seeds. For the cheese I used Violife®.

    See it on my blog

    The Little Blog of Vegan

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    This recipe is sooo easy and really tasty Its good to have a gluten free and vegan recipe.  -  22 Aug 2016