Vegan Avocado Quesadilla with Jalapeño

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 avocado 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 spicy 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

Vegan Avocado Quesadilla with Jalapeño

This avocado quesadilla is spicy and rich. Cool it off with the bright, fresh Pico de Gallo for a balanced meal.

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Vegan Avocado Quesadilla with Jalapeño

This quick and easy Vegan Avocado Quesadilla with Jalapeño is a comforting weeknight meal!

Course Main Course

Cuisine vegan, gluten free

Keyword avocado quesadilla, vegan quesadilla

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 1

Calories 317 kcal

Author Willow Moon

Ingredients

• 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

US Customary - Metric

Instructions

1. 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.
2. 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.
3. Serve with Pico de Gallo, if desired.

Nutrition Facts

Vegan Avocado Quesadilla with Jalapeño

Amount Per Serving

Calories 317 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 4g 20%

Cholesterol 0mg 0%

Sodium 333mg 14%

Potassium 589mg 17%

Total Carbohydrates 27g 9%

Dietary Fiber 8g 32%

Sugars 2g

Protein 5g 10%

Vitamin A 7.8%

Vitamin C 44.5%

Calcium 4.4%

Iron 8.6%

* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.