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Home » Recipes » Main Dishes and Small Dishes » Vegan Avocado Quesadilla with Jalapeño

December 16, 2017 By Willow Moon

Vegan Avocado Quesadilla with Jalapeño

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

Vegan Avocado Quesadilla with Jalapeño vertical close up.

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.

Vegan Avocado Quesadilla with Jalapeño open faced.

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.

Vegan Avocado Quesadilla with Jalapeño stacked.

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.

Vegan Avocado Quesadilla with Jalapeño vertical birds eye with Pico de Gallo

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

 

Vegan Avocado Quesadilla with Jalapeño close up

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.

*Don’t forget to come back and leave your feedback and star rating.

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Brown rice tortillas

Vegan Avocado Quesadilla with Jalapeño
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5 from 1 vote

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 317kcal
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

  • 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.

Nutrition

Calories: 317kcal | Carbohydrates: 27g | Protein: 5g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 333mg | Potassium: 589mg | Fiber: 8g | Sugar: 2g | Vitamin A: 390IU | Vitamin C: 36.7mg | Calcium: 44mg | Iron: 1.5mg
Did you make this recipe?Tag @createmindfully on Instagram and hashtag it #createmindfully!

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

 

Vegan Avocado Quesadilla with Jalapeño collage photo with two photos and text in between.

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Filed Under: Home, Main Dishes and Small Dishes, Recipes

Reader Interactions

Comments

  1. Tyler says

    December 17, 2017 at 9:18 am

    Nice, I have been marking these for the past few months but with a twist; I make them gluten free with gf tortillas and I use Jalapeño Kraut so they are also probiotic rich. They are amazing!

    Reply
    • Willow Moon says

      December 19, 2017 at 5:58 pm

      Mine are gluten free as well. The Jalapeño Kraut sounds delicious!

      Reply
  2. Marlynn | UrbanBlissLife says

    December 19, 2017 at 5:56 pm

    This looks so delicious! I’m going to have to try it!

    Reply
    • Willow Moon says

      December 19, 2017 at 5:58 pm

      Thanks Marlynn!

      Reply
  3. Leah says

    December 19, 2017 at 7:39 pm

    I bet this is delicious! Give me anything with cilantro, and I am in!

    Reply
    • Willow Moon says

      December 20, 2017 at 7:58 am

      Me too!

      Reply
  4. Joan Cajic says

    December 20, 2017 at 7:01 am

    I love avocados and jalapenos and this makes the best combination for breakfast.

    Reply
    • Willow Moon says

      December 20, 2017 at 7:59 am

      With some tofu scramble on the side!

      Reply
  5. Melissa Chee says

    December 20, 2017 at 7:16 am

    What a yummy recipe!

    Reply
  6. Elise Cohen Ho says

    December 20, 2017 at 3:10 pm

    So much yumminess in this. I love that it has a kick to it.

    Reply
  7. Katie says

    April 20, 2018 at 8:31 am

    I have been eating this for dinner several days in a row! I love the creamy spicy taste!

    Reply
    • Willow Moon says

      April 20, 2018 at 3:44 pm

      Thanks Katie!

      Reply

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Willow Moon I have been vegan for 20 years and gluten free for 8 years. Here you will find healthy gluten free vegan recipes and ways to heal, thrive, and consciously create.   Read more →
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