What's the best way to serve cheesy corn and smashed avocado quesadillas [vegan]?

Serve fresh with your favorite toppings and condiments on the side.

Why is cheesy corn and smashed avocado quesadillas [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does cheesy corn and smashed avocado quesadillas [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Cheesy Corn and Smashed Avocado Quesadillas
[Vegan]

FN By: Florian Nouh

Author Bio

Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I'm a food enthusiast who... Read More

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Cheesy Corn and Smashed Avocado Quesadillas [Vegan]

Dairy Free

Vegan

This avocado quesadilla may feel like a total comfort food indulgence, but it is actually quite healthy! The "cheese" is made with corn, nutritional yeast, garlic, and salt. Add in the avocado and cherry tomatoes, and this avocado quesadilla is pretty well-rounded ingredient-wise. Who knew ooey-gooey deliciousness could be so... Read More

Ingredients You Need for Cheesy Corn and Smashed Avocado Quesadillas [Vegan]

For the Vegan Cheese:

1 15-ounce can corn
4 tablespoons nutritional yeast
5 garlic cloves
Salt and pepper

For the Quesadillas:

1-2 smashed avocados
1 cup cherry tomatoes
Your favorite tortillas
Chili powder (optional)

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How to Prepare Cheesy Corn and Smashed Avocado Quesadillas [Vegan]

To Make the Vegan Cheese:

Combine corn, garlic, nutritional yeast, salt, and pepper to taste in the bowl of a blender or food processor. Process until the mixture is well combined. Don’t over-process or it will end up too smooth.

To Make the Quesadillas:

Put smashed avocado on your favorite tortilla. Add halved cherry tomatoes. Top all of it with a real good amount of cheesy corn. If you like, add a bit more heat with the optional chili powder. Finish with the second tortilla.
Cut the quesadilla into triangles, brush them with a bit oil if needed. Bake at 400°F on a parchment paper-lined baking sheet for around 15 minutes, until crispy and golden.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.