Vegan Quesadillas


September 11, 2016

These vegan quesadillas with bean cheese and fajitas are unbelievably tasty. These are rich and cheesy, you’d never know they were dairy-free.

These vegan quesadillas with bean cheese and fajitas are unbelievably tasty! These quesadillas are so rich and cheesy, you’d never know they were dairy-free.

I love Mexican food, and my favorite dish is a really good cheese quesadilla. When I discovered I had a dairy intolerance and became vegan, I found giving up dairy cheese really challenging, and to this day, cheese remains the thing I miss the most about living plant-based.

So, I’m constantly looking for ways to replicate a cheesy experience, and I hit the jackpot when I created these vegan quesadillas.

The secret to the awesome flavor in the bean cheese is adding broth and a kick-ass blend of spices.

I’ve used Massel liquid broth to infuse extra flavor in the bean cheese, and I’ve sprinkled Massel seasoning granules and spices to boost the fajita blend.

Massel broth comes as concentrated liquidbouillon cubestravel 7’s, and bouillon powder in vegetable, chicken, and beef flavors. All varieties are gluten-free, vegan (dairy-free and egg-free), preservative free, kosher, no trans fats, GMO-free, no added MSG, low carb, and salt reduced. Use the store locator to find out where you can get Massel in your local area.

The verdict I get on this bean cheese variation on traditional quesadillas: muy sabrosas! Between the seasoning on the fajitas and the cayenne in the bean cheese, these vegan quesadillas pack a punch, too. Top with gobs of guac, pico, and sour cream, and blend up the margaritas—it’s party time!

*Disclaimer: I am an ambassador for Massel. But, my opinions are my own. 

 

Vegan Quesadillas

These vegan quesadillas with bean cheese and fajitas are unbelievably tasty. These are so rich and cheesy, you'd never know they were dairy-free. 

Prep Time 1 hour 5 minutes
Cook Time 20 minutes
Total Time 1 hour 25 minutes
Servings 4
Author Tess Masters

Ingredients

pico de gallo:

  • 2 medium Roma tomatoes, diced
  • 3 tablespoons diced red onion
  • 2 tablespoons finely chopped cilantro leaves
  • 2 teaspoons fresh lime juice, plus more to taste
  • 1 teaspoon ribbed, seeded, and minced jalapeño, plus more to taste
  • 1/4 teaspoon Celtic sea salt, plus more to taste
  • Pinch of freshly ground black pepper, plus more to taste

guacamole:

  • 1 medium avocado, pitted and peeled
  • 1/4 cup (40g) seeded and diced tomato
  • 1 1/2 teaspoons diced red onion, plus more to taste
  • 1 teaspoon fresh lime or lemon juice, plus more to taste
  • 1/8 teaspoon Celtic sea salt, plus more to taste

bean cheeze:

fajitas:

  • 1/2 teaspoon Massel vegetable powder, plus more to taste
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon chipotle chile powder
  • 2 tablespoons extra-virgin olive oil, plus more for the tortillas
  • 2 cups (260g) thinly sliced red onions
  • 1 small red bell pepper, ribbed, seeded, and thinly sliced lengthwise
  • 1 small green bell pepper, ribbed, seeded, and thinly sliced lengthwise
  • 1 small yellow or orange bell pepper, ribbed, seeded, and thinly sliced lengthwise

assembly:

Instructions

  1. To make the pico de gallo, toss all of the ingredients together in a bowl and tweak the flavors to taste. Set aside.
  2. To make the guacamole, mash the ingredients together in a bowl to a rustic consistency and tweak flavors to taste. Set aside.
  3. To make the bean cheeze, throw all the bean cheeze ingredients into your blender and blast on high for about 30 seconds, until smooth and creamy. Tweak the lemon juice and salt to taste. Set aside.
  4. To make the fajitas, combine the Massel vegetable powder and spices in a small bowl. In a large skillet, heat the olive oil over medium heat and sauté the onions, bell peppers, and spices for about 7 minutes, until the vegetables soften and begin to caramelize. Set aside.
  5. To assemble the quesadillas, lay two tortillas out flat, and with a butter knife spread half of the bean cheeze on the surface of each of the two tortillas, and then lay half of the fajitas over each tortilla. Take the remaining two tortillas and place on top of each of the layered tortillas to create a sandwich. Brush each tortilla sandwich with extra-virgin olive oil.
  6. In a large skillet over medium heat, fry one prepared quesadilla for about 1 minute on each side until lightly browned and crispy. Repeat with the remaining tortilla.
  7. Cut each quesadilla into eight equal triangles and serve family style, passing pico, guacamole, and sour cream at the table.

Recipe Notes

Find more recipes using Massel broth
Photo by Trent Lanz; styling by Alicia Buszczak

Comments

Comments 4

  1. Hello! I am so excited to try this but I can’t find white miso paste for the bean cheese – is there anything I could sub with? Also the onion powder!

    1. Where do you live? You can use white, yellow, or chickpea miso in this recipe. You can find it at health food stores or Japanese grocers. You could also use extra nutritional yeast in place of the miso, and add to taste.

    2. Thanks for your response! I made it last night was too impatient haha. I added more vege stock and a tiny bit of maple syrup it seemed to help sweeten it and was fine – I live in nz. I’m sure there’ll be a Japanese grocer around somewhere il be organised for next time. Anyway the whole dish was outstanding- absolutely loved it so thanku for the awesome recepie! So many delicious flavours and the bean cheese made it so satisfying and creamy. 🙂

    3. I’m sorry I didn’t get to you in time Bailey, but I’m happy you made some tweaks and still enjoyed the dish. My parents used to live in NZ, and I’ve purchased miso there, so I know you can get it. Check your local health food store or find a Japanese grocer. Enjoy.

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