Loaded Vegan Quesadillas- Perfect for Cinco de Mayo!

Thank you to Nature’s Touch – Welch’s for kindly sponsoring this post. All opinions are 100% honest & completely my own.

Cinco de Mayo is almost here and we like to honor the holiday by having a casual, fun lunch outdoors. I love creating vegan takes on Mexican food. Quesadillas traditionally contain cheese, so I wanted to shake things up by substituting avocado. Today I teamed up with Nature’s Touch – Welch’s to bring you this recipe for Loaded Vegan Quesadillas. These Quesadillas are a healthy and delicious way to celebrate Cinco de Mayo!

I’m a huge avocado lover so I was psyched that Welch’s created these frozen avocados! Fresh avocados are not only expensive (did you know that they raise in price even more during Cinco de Mayo?) , they seem to take forever to get ripe and then they spoil so quickly! Nature’s Touch – Welch’s are frozen-ripe and they come in convenient hand-cut chunks. I put them in everything from smoothies to salads to vegan desserts. You’ll never have to worry about having fresh avocados on hand again!

They’re also perfect for making these Loaded Vegan Quesadillas-

These Nature’s Touch – Welch’s are a great alternative to cheese in quesadillas. They hold the quesadillas together, much like cheese does, except they’re healthier (and Vegan!). These quesadillas cook up fast and they’re filled with delicious veggies- you can even make substitutes for whatever vegetables you have on hand.

Print Recipe

Loaded Vegan Quesadillas

A fast and fun meal that's perfect for Cinco de Mayo!

Servings

Servings

Ingredients

• 1 1/2 Cups Welch's Frozen Avocados
• 1 16 oz can Black beans Rinsed & Drained
• 2 Tablespoons Fresh lime juice
• 2 Tablespoons olive oil
• 1/2 Teaspoon Chili Powder
• 2 Garlic cloves diced
• 1 Teaspoon Maple syrup
• Salt & Pepper
• 1 Red bell pepper Cut into small sections
• 1 Zucchini Cut into small sections
• 1/2 Yellow onion Cut into small sections
• 4 Flour tortillas
• 1/2 Cup Fresh Cilantro

Servings Servings Ingredients 1 1/2 Cups Welch's Frozen Avocados 1 16 oz can Black beans Rinsed & Drained 2 Tablespoons Fresh lime juice 2 Tablespoons olive oil 1/2 Teaspoon Chili Powder 2 Garlic cloves diced 1 Teaspoon Maple syrup Salt & Pepper 1 Red bell pepper Cut into small sections 1 Zucchini Cut into small sections 1/2 Yellow onion Cut into small sections 4 Flour tortillas 1/2 Cup Fresh Cilantro

Instructions

1. Stir lime juice, olive oil, chili powder, cumin, salt, pepper, garlic and maple syrup together in a large bowl. Add bell pepper, zucchini, onion. Toss to coat.
2. Place ingredients in a large skillet over medium/high heat. Add oil and veggies and cook for 3 minutes- flipping occasionally. Add beans and cilantro and cook for another 2-3 minutes. Transfer the mixture to a plate.
3. On a plate mash the avocados with a fork. Spread 1/4 onto half of a tortilla. Arrange veggies over avocado, then fold the tortilla closed. Repeat until all tortillas are filled.
4. Lightly oil the skillet and place over medium heat. Put 2 tortillas onto skillet. Cook until lightly browned. Flip and cook until opposite side is browned. Repeat until all quesadillas are cooked. Serve with salsa.

What are your favorite Cinco de Mayo vegan meals? I’d love to hear!