Vegan Fajita Quesadilla

This vegan fajita quesadilla is crispy, creamy, and full of flavor- it’s the plant based version of a delicious gooey quesadilla.

This recipe is simple and quick to make, perfect for a quick lunch or easy dinner. It was originally inspired by this recipe by The Happy Pear.

One thing I’ve really missed since eating plant based is a really good quesadilla. You know the kind- super gooey on the inside and crispy on the outside. Plant based cheese has come a long way but it’s not great in large amounts, especially melted. That is why the cashew queso in this recipe works so well. It gives the same creamy texture we’re looking for without any weird taste or rubbery textures.

This recipe couldn’t be easier and features a really simple vegan cashew cheese. I’ve made this with a much more complicated cashew queso and because of the flavors in the fajita veggies, a much milder cheese works really well.

It’s crispy on the outside, creamy on the inside and beware- it’s messy, but the good kind of messy. But that’s to be expected because we’re not getting the same binding as you typically would from melted cheese. But let’s be real, anything delicious is messy and worth every bite. Let’s make this thing!

How to Make

This recipe does not take long at all- chopping a few veggies, sautéing them with taco seasoning. Whipping up a quick cashew cheese sauce, and heating some black beans. Assemble and cook until crisp and you have yourself a delicious vegan quesadilla.

Prepare fajita veggies by sautéing them with taco seasoning. Heat some black beans! Blend up the cashew cheese. Boom! That’s it.

To assemble quesadillas, heat a large saucepan or griddle. Once hot, add a tortilla. Add fajita veggies, black beans, and drizzle on some cashew cheese. Top with additional tortilla. Once bottom tortilla is toasted, carefully flip quesadilla over. Once completely toasted, remove from heat and let sit for 1-2 minutes before cutting and serving.

Be careful when flipping as its not going to hold together the way regular cheese would melt and bind everything

Serving Suggestions

For a quick lunch, this is perfect on its own, served with some pico de gallo and freshly made guacamole.

For an easy dinner, serve with mexican rice or a salad.

Recipe

Vegan Fajita Quesadilla

This creamy, crispy fajita quesadilla is the plant based version of a delicious gooey quesadilla.

Course Main Course, Snack

Cuisine Mexican

Prep Time 10

Cook Time 10

Total Time 20

Servings 6 people

Author Larissa Wilson

Ingredients

Fajita Quesadilla

2 tbsp oil, such as avocado or olive
1 yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 tsp taco seasoning
1 can black beans, drained and rinsed
12 taco size tortillas

Quick Cashew Cheese

½ cup raw cashews
2 tsp nutritional yeast
juice of ½ lemon
¼ tsp salt
⅓-½ cup water

Instructions

Saute fajita vegetables. Heat a saucepan over medium-high heat. Once hot, add oil. Add onions and bell peppers and cook 5-6 minutes, until softened. When veggies are nearly done, add taco seasoning ensuring veggie are well-coated. Remove from heat.
Meanwhile, heat beans in small saucepan. If using "no salt added" beans add a pinch of salt while heating.
Make cheese sauce. Add all ingredients to a high speed blender and blend until smooth. Set aside.
To assemble quesadillas, heat a large saucepan or griddle. Once hot, add a tortilla. Add fajita veggies, black beans, and drizzle on some cashew cheese. Top with additional tortilla. Once bottom tortilla is toasted, carefully flip quesadilla over. Once completely toasted, remove from heat and let sit for 1-2 minutes before cutting and serving.