Author: Recipes_kw
No ratings yet
Prep Time 35 mins
Total Time 35 mins
Course Main Course
Cuisine Mexican
Servings 4 Servings


  • Stove
  • Oven


  • 2 tbsp olive oil extra virgin, divided
  • 1 cup red onion thinly sliced
  • 1/2 cup red bell pepper seeded, thinly sliced
  • 1/2 cup yellow bell pepper seeded, thinly sliced
  • 7 oz mushrooms sliced
  • 1 cup baby spinach fresh
  • 14 oz red kidney beans canned, drained
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • 1 tsp oregano dried
  • 8 medium tortillas whole wheat
  • 1 1/2 cups "cheese" plant-based
  • 1 cup avocado peeled, pitted, sliced
  • 1/2 cup scallions chopped

Serve with:

  • 4 servings sour cream plant-based plant-based


  • Heat 1 tbsp of the olive oil in a large saucepan over medium heat then sauté the onion and peppers for about 10 minutes.
  • Stir in the mushrooms, spinach, beans, spices and herbs and cook for another 4 minutes, then remove from the heat.
  • Thinly coat a large frying pan with some of the remaining olive oil then place over medium heat. Place a tortilla in the pan then sprinkle with a little cheese, filling, avocado, and scallion.
  • Fold over the the other side of the tortilla to enclose the filling; press down and fry for about 3-4 minutes until under side of the tortilla is crispy and golden.
  • Flip over and continue to fry for another 3-4 minutes then remove from the pan. Keep finished quesadillas warm by placing them on a baking sheet in a cool oven.
  • Repeat steps 3-5 with remaining tortillas and fillings then serve with plant-based "sour cream".

My Notes

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