Prep Time

10 Minutes

Cook Time

10 Minutes

Makes

6

Ingredients & Instructions
Reviews

Ingredients

  • 6 Mission Original Wraps

  • 2 tbsp coconut or avocado oil, divided

  • 1/2 large red onion, thinly sliced

  • 1 red bell pepper, thinly sliced

  • 1 large portobello mushroom, thinly sliced

  • 1 tsp chili powder

  • 1 can black beans (15.5 oz)

  • 3 small ripe avocados

  • 1 lime, juiced

  • 1/2 tsp salt

  • 1/2 jalapeño, seeded and minced

  • 1 tbsp fresh cilantro, minced

Featured Product

Instructions

  • Step 1

    Heat 1 tbsp. of oil in a large skillet over medium heat. While oil is heating, slice your fajita vegetables and set aside.​

  • Step 2

    Add onions to the hot oil and sauté, stirring occasionally, for 5 minutes, until onions are fragrant. Add bell peppers and continue cooking for another 3-5 minutes until peppers are tender and slightly blackened on the sides. Stir in Portobello mushrooms, chili powder, cumin, salt, and pepper. Cook for another 2-3 minutes until mushrooms have shrunk about 50% in size. Stir in black beans then remove from heat and set aside.

  • Step 3

    While your fajita vegetables are cooking, prepare the guacamole. Cut the avocado in half, gently remove the pit, and spoon out the avocado into a large bowl. Add remaining guacamole ingredients and mash together with the back of a fork until you have a smooth, spreadable guacamole.

  • Step 4

    In a separate skillet, heat up the remaining oil. Add 1 tortilla. Spread 2-3 tablespoons of guacamole on 1/2 of the tortilla. Top with a heaping spoonful of the fajita vegetables (it should be 1/6th of the vegetables). Fold the tortilla over and cook on each side for about 30 seconds until tortilla is nicely browned and crispy.

  • Step 5

    Once quesadilla is done, remove from heat and set aside. Continue until all the filling is gone. It should make 6 tortillas.

  • Step 6

    Cut quesadillas in half and serve with cilantro, jalapeños, and hot sauce.

Reviews for Loaded Vegan Quesadillas

0 Reviews