Spicy Quesadillas


Spicy Quesadillas

  • Prep Time 20m
  • Cook Time 25m
  • Servings 4-5


  •  1 Tbsp light olive oil
  •  1 red onion, finely chopped
  •  1 clove garlic, crushed
  •  1 red pepper, chopped
  •  1 yellow pepper, chopped
  •  1 carton cooked kidney beans
  •  3 large plum tomatoes, chopped
  •  4 green jalapeños, chopped
  •  1 1/2 tsp fajita seasoning
  •  4–5 tortilla wraps
  •  1 cup grated vegan cheese
  •  Vegan sour cream, salsa, guacamole, lime juice, lettuce, olives, and coriander, optional


  • Heat the oil in a large pan and preheat the oven to 150ºC.
  • Fry the onion and garlic on low heat until golden, then add the red and yellow peppers and cook until soft.
  • Add the kidney beans, tomatoes, jalapeños, and seasoning. Cook for 5 to 10 minutes, stirring occasionally, until soft.
  • Lay the tortilla wraps on baking trays lined with greaseproof paper.
  • Place equal portions of the filling on half of each wrap and sprinkle with grated vegan cheese. Fold over.
  • Bake for 5 minutes, or until lightly browned and the cheese has melted. Cut each quesadilla in half and serve warm with the optional toppings, if desired.

Recipe Adapted From The Little Blog of Vegan