Quesadillas With Avocado And Salsa – Potentially Vegan

Sorry the image for this dish is so poor,  literally had 5 seconds to take a photo before it all got eaten.


  • Tortillas (Corn or Whole Wheat Preferable, I find these in fact have more flavour) A personal favorite is to use whole wheat pita bread.
  • 2 Tbsp Coconut Oil (this is optional, traditionally mexican dishes would be cooked with lime oil)
  • 1 medium to large red onion, diced
  • 1 clove garlic
  • 2 bell peppers, chopped
  • 1 jalapeño, minced or chopped
  • 1 can of black beans, drained and rinsed
  • 1 cup fresh mushrooms, chopped
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. dried oregano
  • 3 cups fresh spinach, chopped
  • Pinch Of Sea Salt and Pepper
  • Cheese Grating 250 grams (1/2 a pound)- You can use non vegan cheese but there are some good vegan cheese substitutes, I used Daiya and regret it.


  • 1 Avocado, diced
  • Fresh Coriander (Cilantro), chopped
  • Juice of 1 Lime
  • Salsa (You can DIY salsa with a chopped tomato, coriander, cumin, onion and lime juice)


The Filling:

  1. In a medium to large saute pan place the add coconut oil, onion, garlic and peppers, jalapeno’s with a pinch of sea salt over a medium heat and cook for about 15 minutes. you dont want to brown it, just slowly cook until it’s soft.
  2. Add in the beans, mushrooms and spices. Mix everything together and continue cooking for 5 more minutes.
  3. Fold in the spinach and stir until wilted, remove from heat. Add salt and cracked pepper here if needed.

Constructing the Quesadillas:

  1. Put all the above ingredients plus the cheese onto a tortilla (that can be done on the bench top or in the pan) then put another tortilla on top.
  2. Using a large shallow pan, throw a little coconut oil in and cook each side of the quesadilla until just brown and the cheese has melted. Flipping them without losing topping everywhere can be tricky. Placing a plate on top of the cooking quesadilla and flipping the whole pan over is the best approach.

Add Toppings:

Put as much avocado, lime salsa and coriander on as you like and serve.

These will keep well in an airtight container in the fridge for a few days, if you keep the toppings separate (otherwise the will go soggy).



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