About the Recipe
These crispy mini vegan quesadillas are packed with seasoned vegetables, melty dairy-free cheese, and creamy avocado, then finished with spicy sriracha aioli.
Ingredients
Quesadillas
10 mini corn tortillas (or flour tortillas)
Olive oil or vegan butter
1 small red bell pepper, chopped
½ cup mushrooms, chopped
1 small yellow or white onion, chopped
1 serrano or jalapeño pepper, finely diced
2 cups shredded vegan cheese (such as Violife)
2 tbsp Mexican seasoning
2 avocados, sliced
Fresh cilantro
Favorite hot sauce (such as Valentina)
Sriracha Aioli
1 cup vegan mayonnaise
4 tbsp sriracha
½ tbsp lemon juice
Homemade Mexican Seasoning
2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed red pepper flakes
½ tsp dried oregano
3 tsp paprika
1 tsp ground cumin
¼ tsp sea salt
½ tsp black pepper
Preparation
Step 1
Heat a little olive oil in a skillet over medium-high heat. Sauté the onion, serrano or jalapeño, and mushrooms with half of the Mexican seasoning for about 5 minutes. Add the bell pepper and remaining seasoning and cook for another 3–5 minutes until lightly charred. Set aside.
Step 2
Whisk together the vegan mayonnaise, sriracha, and lemon juice to make the aioli. Taste and add more sriracha if desired.
Step 3
Sprinkle vegan cheese over one half of each tortilla. Top with the sautéed vegetables and avocado slices, then fold the tortilla in half.
Step 4
Cook the quesadillas in a lightly greased skillet over medium heat for 2–3 minutes per side until golden brown and the cheese has melted.
Step 5
Drizzle with the sriracha aioli, garnish with fresh cilantro, add hot sauce if desired, and serve immediately.
