This quick and easy Vegan Avocado Quesadilla with Jalapeño is a comforting weeknight meal!
Quick and Easy
Before becoming a food blogger, vegan quesadillas were one of my easy go-to weeknight meals, especially when I was craving some comfort food.
Quesadillas literally take minutes to make, depending upon how elaborate you get with them. Most of my quesadilla recipes are quick and easy, and this Vegan Avocado Quesadilla with Jalapeño is no exception.
I used one of my favorite quesadilla ingredients in this recipe – vegan cream cheese – because of its rich flavor and because it melts so easily.
Refried beans are my second favorite quesadilla ingredient, or beanadillas, as I like to call them. They are my go-to when I want a healthier quesadilla with some protein.
Location, Location, Location
Living in Tucson, authentic Mexican cuisine is everywhere, and it has definitely influenced my cooking style. I always have avocados, tortillas, and serrano or jalapeños peppers stocked up. There’s chipotle pepper in adobo sauce in my pantry or fridge, and there’s usually a batch of roasted green chiles in my freezer.
Lately, I have been putting a few slices of pickled habanero peppers in my water, because I was gifted with a bunch. That’s about all I can handle in terms of heat. A little goes a long way, and the longer they sit in my water, the spicier it gets. It felt great on my sore throat during the Fall allergy season.
Two things that I don’t make enough of are salsa and guacamole. The Pico de Gallo that I ate with this quesadilla was actually planned for another recipe, and I happen to have extra.
After making it, I realized how much I miss it. It is incredibly easy to whip up, so no more excuses for not having fresh salsa! Actually my husband usually buys fresh salsa at a local Mercado (Mexican market), but it is cheaper to make your own and mine is a much bigger batch.
You really don’t need the Pico de Gallo because this quesadilla is so good on its own, but if you are someone who cannot handle a lot of heat, you may want to make the mild Pico de Gallo. It actually cools down the quesadilla.
You would think it would be the other way around, that the Pico de Gallo would be spicier than the vegan quesadilla, but that’s not the case here. It adds a fresh, bright note.
Other Mexican Inspired Recipes You Might Like
- Maple Chipotle Black Bean Lettuce Wraps with Mango Salsa
- Bean and Mexican Cauliflower Rice Burritos
- BBQ Chickpea and Mango Tacos with Pickled Peppers and Onions
- Vegan Mexican Hot Chocolate
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Vegan Avocado Quesadilla with Jalapeño
- 1 brown rice tortilla
- 2 heaping tablespoons vegan cream cheese – I used Tofutti
- 1/2 of an avocado
- 1-1 1/2 tablespoons chopped jalapeño
- 1 tablespoon cilantro
- Salt and pepper
- Olive oil or cooking spray
- Pico de Gallo (optional)
- Spread vegan cream cheese over half of tortilla. Spread avocado on top, mashing as you spread. Sprinkle chopped jalapeño and cilantro on top. Season with salt and pepper.
- Heat olive oil or cooking spray on a pan over medium heat. Place quesadilla on pan. Cook until browned, flip, and cook other side until browned.
- Serve with Pico de Gallo, if desired.