Veggielicious Quesadilla

Maura Knowles - The Upside Blog by

by | Updated: December 3rd, 2016 | Read time: 1 minute

Who doesn’t love a mid-week Mexican fiesta? Make yours vegan and gluten free with this creative quesadilla, stuffed with sautéed veggies, dairy-free “cheese” and brown rice (not whole wheat!) tortillas. Don’t worry about deep-frying dangers, either. This festive favorite is lightly browned in heart-friendly olive oil for the perfect crispy coating to all the veggielicious goodness inside.

Use olive oil, not vegetable oil, to brown your veggielicious quesadillia to a crisp. Click to browse options!

Veggielicious Quesadilla

Serves 1


1 brown rice tortilla
3 Tbsp. shredded vegan cheese
1/3 cup mushrooms
1/3 cup spinach
1/3 cup yellow and orange bell peppers
2 green onions, diced
Olive oil
Freshly ground black pepper, to taste
Optional: ½ tsp. ground chipotle powder
1/3 avocado, diced
3-4 cherry tomatoes, sliced
1-2 Tbsp. cilantro, chopped (or 2  Tbsp. fresh pico de gallo)


1. Saute mushrooms, spinach, onions and peppers in a little olive oil.

2. In a separate pan, lightly oil brown rice tortilla and add cheese, then add sautéed veggies. Fold over tortilla and brown on both sides until cheese melts.

3. Season with avocado, cherry tomatoes and fresh cilantro or pico de gallo.