I made these quesadillas for lunch over the weekend , and despite the simple ingredients like peppers, onions, and avocado, these creamy, and spicy, quesadillas were exceptional. Not too long ago, I made another type of vegan quesadilla with a combination of black beans and sweet potatoes, but the flavors in these new pepper and onion quesadillas feel truer to classic Mexican tradition.
I always put guacamole on top of my quesadillas, so why not put guacamole inside? The avocado made this dish rich and creamy, replacing the need for cheese. The spice and crunch from the peppers added interest, and the tangy, raw tomatoes finished off the dish. Yum!
I really wasn’t expecting these vegan quesadillas to be anything special, but they are delicious, and the ingredients are appealing to a large audience. Great as an appetizer at a party or as a quick main course. And so good, I am adding them into my regular rotation of recipes.
- 1 bell Pepper (I used green)
- 1 small/medium yellow Onion
- 1 seeded Jalapeno
- 1 tsp Chili Powder
- 1 tbsp Cumin
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- 1 tbsp Olive Oil
- 2 Avocados
- 1 medium Tomato
- 1 tbsp Lemon Juice
- ¼ tsp Salt
- 8 Tortillas (I used whole wheat)
- Slice the peppers and onion. Seed and slice the jalapeno.
- Saute peppers and onions in oil with garlic powder, onion powder, chili powder and cumin, for 5-7 minutes, adding more oil if necessary.
- In the meantime, dice a tomato.
- Smash two avocados in a bowl.
- Mix in tomato, salt, and lemon juice.
- Once the peppers and onions are cooked, heat at clean frying pan over medium heat.
- Cover one tortilla with avocado mixture.
- Place this tortilla on a frying pan, cover with some peppers and onions, and cover with another tortilla.
- Cook quesadilla for about 4-5 minutes on each side.
- Cut the quesadilla into fourths or eighths with a pizza cutter.
- Serve with additional guacamole, salsa, or any tasty dip you would like.