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
Servings
Yields
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Linked Recipes
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.
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