Mmm mmm quesadillas! And these are extra special, super duper quesadillas because they’re vegan and gluten free. Oh, and some rockin’ guacamole to slather all over them doesn’t hurt either. I absolutely love Mexican food but when I go out to eat, I find that if it’s not stuffed with dairy and meat, then there’s the gluten and oil and processed foods to worry about. So I decided to make my own plant-based ‘dillas with very few processed ingredients. If you want a quick meal that’s cheesy, crispy, and savory all in one, then read on!
Ain’t nuthin better than a stack of cheesy quesadillas! Well, maybe the smell of onions sauteing in coconut oil. It’s divine. Lucky for you, that’s the first step of making this heavenly recipe. Dice up a couple of very thick slices of white onion and saute in coconut oil (or extra virgin olive oil, vegan butter) on medium-low heat until they start to brown. Toss in some sliced button mushrooms, as many as you like. I used 6 mushrooms, but I would actually recommend using more, like an entire 8 oz package of them. Mushrooms are my favorite, but if you don’t like them, you can replace them with squash or zucchini. Once those are nice and juicy looking, rinse two handfuls of fresh spinach and add to the pan. Sprinkle some garlic powder in. Put the sauteed mixture in a bowl and set aside.
Turn the heat down a little bit. Make sure the pan is lightly oiled and place a corn tortilla (this is what makes it gluten-free as opposed to using a flour tortilla) in it. Spread half of your veggie mixture evenly on top. Take Daiya Mozzarella Style Shreds and put a nice layer over the veggies. I also like to sprinkle some more garlic powder before placing another corn tortilla on top. Press down lightly on the quesadilla. Cover and let cook for about 5 minutes on each side or until the tortillas start to brown and look nice & crispy, and the cheese is melted.
While your quesadillas are cooking, you can start prepping your guacamole. Dice up one large avocado and lightly mash in a bowl until you have the consistency you want. Squeeze fresh lime juice and add salt, pepper, and garlic powder to taste. You can also take a small clove of garlic, mince it, and add to the mix for some extra spice. Dice up some tomato and red onion to garnish.
Take your quesadilla out of the pan and place on a cutting board. Use a large, sharp knife to cut into 4 even pieces. This recipe makes 2 servings (2 quesadillas, or 8 pieces). Serve with the guac and enjoy!
- 2 thick slices of white onion, diced
- One 8 oz. pkg button mushrooms, sliced
- Earth Balance butter, extra virgin olive oil, or coconut oil
- 2 large handfuls of fresh spinach
- 1 pkg Daiya Mozzarella Style Shreds
- garlic powder
- salt & pepper
- 1 avocado
- 1 lime
- 1 small tomato
- 1 small clove fresh garlic
- red onion
- 4 corn tortillas
- Dice up a couple of very thick slices of white onion and saute in coconut oil (or extra virgin olive oil, vegan butter) on medium-low heat until they start to brown. Toss in some sliced button mushrooms, as many as you like. I used 6 mushrooms, but I would actually recommend using more, like an entire 8 oz package of them. Mushrooms are my favorite, but if you don't like them, you can replace them with squash or zucchini. Once those are nice and juicy looking, rinse two handfuls of fresh spinach and add to the pan. Sprinkle some garlic powder in. Put the sauteed mixture in a bowl and set aside.
- Turn the heat down a little bit. Make sure the pan is lightly oiled and place a corn tortilla (this is what makes it gluten-free as opposed to using a flour tortilla) in it. Spread half of your veggie mixture evenly on top. Take Daiya Mozzarella Style Shreds and put a nice layer over the veggies. I also like to sprinkle some more garlic powder before placing another corn tortilla on top. Press down lightly on the quesadilla. Cover and let cook for about 5 minutes on each side or until the tortillas start to brown and look nice & crispy, and the cheese is melted.
- While your quesadillas are cooking, you can start prepping your guacamole. Dice up one large avocado and lightly mash in a bowl until you have the consistency you want. Squeeze fresh lime juice and add salt, pepper, and garlic powder to taste. You can also take a small clove of garlic, mince it, and add to the mix for some extra spice. Dice up some tomato and red onion to garnish.
- Take your quesadilla out of the pan and place on a cutting board. Use a large, sharp knife to cut into 4 even pieces. This recipe makes 2 servings (2 quesadillas, or 8 pieces). Serve with the guac and enjoy!
Would also be quite delicious served with the vegan sour cream you can buy at natural foods stores. Just a thought 🙂
Jillian ♥
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