Vegan Classic Cheese Quesadillas
Indulge in these Vegan Classic Cheese Quesadillas—a plant-based twist on a timeless favorite! Perfectly golden whole wheat tortillas are filled with gooey, melty vegan cheddar-style cheese, sautéed red onions, and diced red bell peppers for a satisfying combination of creamy and savory flavors. This easy recipe comes together in just 20 minutes, making it an ideal quick dinner or snack. Complete with fresh cilantro, creamy avocado, and a dollop of vegan sour cream, each bite bursts with vibrant colors and wholesome ingredients. Whether you're hosting a meatless Monday or simply craving comfort food, these quesadillas deliver big flavor without dairy or compromise. Great for vegans and non-vegans alike, this recipe is your next go-to for quick, delicious, and satisfying plant-based cooking!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Vegan cheese (shredded, cheddar style)
- 4 small Whole wheat tortillas
- 0.5 Red onion (thinly sliced)
- 0.5 Red bell pepper (diced)
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro (chopped)
- 0.5 cup Vegan sour cream
- 1 Avocado (sliced)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Place a large non-stick skillet over medium heat and add the olive oil.
Once the oil is hot, add the sliced red onion and diced red bell pepper. Sauté for about 3-4 minutes until they are soft and fragrant.
Remove the vegetables from the skillet and set aside.
Reduce the heat to low-medium. Place one tortilla in the skillet and sprinkle half the shredded vegan cheese evenly over it.
Evenly distribute half of the onion and pepper mixture over the cheese.
Top with another tortilla, pressing down gently with a spatula.
Cook for 2-3 minutes, then carefully flip the quesadilla once the tortilla is golden brown and the cheese begins to melt.
Cook the other side for an additional 2-3 minutes or until golden brown.
Repeat the process with the remaining ingredients for the second quesadilla.
Remove the quesadillas from the skillet and let them cool slightly before cutting into wedges.
Serve warm with vegan sour cream, sliced avocado, fresh cilantro, a sprinkle of salt, and black pepper on the side for garnish.
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3164 mg | 138% | |
| Total Carbohydrate | 148.9 g | 54% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 6.8 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 826 mg | 64% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1394 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
