These Roasted Red Pepper and Avocado Quesadilla are a filling and tasty lunch or dinner!
Roasted red peppers give these quesadillas a ton of flavor! Crispy on the outside, stuffed with creamy avocado and flavor-packed veggies, these vegan, fully loaded avocado quesadillas are sure to be a hit!
This particular dish is something like a hybrid of fajitas and quesadillas. The veggies are seasoned up and pan-seared, so you get that savory flavor and tender-crisp fajita texture, but once you sink your teeth into the grilled up tortilla, you’ll find that these are unmistakably quesadillas, thanks to the rich and creamy consistency of the avocados.
In this dish, roasted red peppers are blended into a delicious creamy spread for your quesadillas. Iron-packed baby spinach is gently heated between the crispy tortillas, a great way to cook the dark leafy greens.
Totally dairy-free, but you’ll never miss the cheese!
Roasted Red Pepper & Avocado Quesadillas
Ingredients
- 4 ounces Roasted Red Peppers
- 2 tablespoon Vegan Cream Cheese
- 1 Avocado
- 2 ounces Baby Spinach
- 1 Lime
- 1/4 cup Vegan Mayonnaise
- 4 Tortillas
Instructions
- Finely chop the roasted red peppers and add them to a medium bowl along with the cream cheese and a pinch of salt. Mix well with a fork. Halve the avocado and remove the pit. Add the flesh to a separate medium bowl and season with salt and pepper. Mash the avocado well with a fork. Roughly chop the baby spinach. Halve the lime.
- In a small bowl, add the juice of half the lime, vegan mayonnaise, and a pinch salt and pepper. Mix the lime crema well to combine.
- Lay the tortillas flat on a work surface and spread the mashed avocado onto two of them. Spread the remaining tortillas with the red pepper spread. Top the red pepper spread with the chopped spinach. Place the avocado tortillas on top to create your quesadillas.
- Place a large nonstick skillet over medium heat with 1 tsp vegetable oil. Once the oil is hot, add the first quesadilla. Cook until the bottom side is golden brown, about 2 to 3 minutes, and then flip and cook an additional 2 to 3 minutes. Repeat with another 1 tsp vegetable oil for the second quesadilla.
