Year's ago, when Ravi and I first started dating, quesadilla night used to be a thing. I was still learning to navigate my new world of cooking completely vegetarian and juggling a weeknight commute into the suburbs. The things we do for love!
Dinner needed to be quick, easy, and something that I knew Ravi would like. So, I'd sauté up a bell pepper and onion, add spices like cumin and chili powder, then griddle it up between two whole wheat tortillas and a mound of shredded cheese. Served with salsa and a big dollop of Greek yogurt.
As I started to learn more about nutrition and how to cook flavorful vegetarian meals that didn't revolve around cheese or bread, quesadilla night faded into a distant memory - because how can you have a quesadilla without cheese, right?! And let's be honest, the vegan cheese substitutes on the market are basically loaded with fillers and chemicals that taste nothing like cheese. I'd rather go without.
Just because we don't eat much dairy anymore, doesn't mean we don't still love the idea of quesadilla night. Five year's later, the time had come to bring it back! But how do you make a quesadilla without cheese? What creamy, whole food ingredient would make a suitable swap?
AVOCADO! I can't believe it took me so long to think of this (with an assist from Google.)
This recipe is quesadilla meets avocado toast, and it's our new favorite 5-minute meal.
The filling can be as simple as mashed avocado with a little lime juice or as fancy as sandwiching sautéed veggies in between. It's a great way to use up the last bits of produce odds and ends from the week. I've also made a breakfast version with a scrambled egg and hot sauce (insanely delicious).
Creamy Vegan Avocado Quesadillas
This is more of a method than an actual recipe - because it’s so easy and the combinations are endless!
1 8-inch tortilla (I like Ezekiel or Siete)
1/3 - 1/2 avocado, mashed
Squeeze lime juice
Fine sea salt, to taste
Fajita vegetables mixed with black beans
Cilantro + jalapeno
Scrambled egg + hot sauce
Roasted vegetables, chopped small
Salad greens, added after quesadilla is cooked
Mash avocado with a squeeze of lime juice and pinch of salt. Spread across entire surface of tortilla.
Fill half (one side) of the tortilla with filling of choice. Do not overfill. Fold tortilla in half and gently press down.
Heat a non-stick skillet to medium and grease with a small amount of coconut or avocado oil. Place folded quesadilla on skillet and cook for 60-90 seconds until browned. Flip and repeat with the other side - usually only 60 seconds.
Cut in half and serve warm with a side of salsa.