How do I make the beans spicy for this quesadilla?

The beans get their spice from smoked paprika, cayenne pepper, and chili flakes, which are added during the simmering process with tomatoes and tamari.

What if I don't have a food processor for the tahini dressing?

If you don't have a food processor, you can smash the garlic, salt, and pepper in a pestle and mortar, then thoroughly mix all dressing ingredients in a small bowl.

Can I prepare any components of this quesadilla ahead of time?

Yes, both the spicy bean mixture and the sauteed mushrooms can be prepared in advance and stored in the refrigerator, making assembly quicker when ready to cook.

How do I ensure my quesadilla browns nicely without sticking?

Heat a large flat-bottom pan or skillet to low-to-medium heat and ensure it's lightly oiled before placing the first tortilla to prevent sticking and allow for even browning.

What kind of tortillas are recommended for this recipe?

The recipe suggests using two tortillas, with a gluten-free option available if needed, to accommodate dietary preferences.

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Spicy Bean, Mushroom, and Avocado Quesadilla
[Vegan, Gluten-Free]

NW By: Niki Webster

Author Bio

My name is Niki, and my plant-based blog Rebel Recipes is about my obsession with delicious, healthy... Read More

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Spicy Bean, Mushroom and Avocado Quesadilla

A vibrant vegan Spicy Bean, Mushroom, and Avocado Quesadilla, cut into quarters, drizzled with tahini dressing and fresh coriander.

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Ingredients You Need for Spicy Bean, Mushroom, and Avocado Quesadilla [Vegan, Gluten-Free]

For the Beans:

2 tablespoons olive oil
1 onion diced
2 cloves garlic sliced
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon cumin seeds
1 13.5-ounce can tomatoes
2 teaspoons tamari
1 package cannellini beans
Salt
Pepper
1 teaspoon maple syrup (optional)
Chili flakes

For the Mushrooms:

2 cups mushrooms, sliced
1 clove garlic sliced
1 tablespoon olive oil
Sea salt
A twist black pepper

For the Dressing:

1 tablespoon tahini
1/2 lemon juiced
1/2 cup water
1 tablespoon olive oil
2 garlic clove
Salt and pepper

For the Quesadilla:

2 tortillas, gluten-free if needed
1 cup spicy beans
1/2 avocado smashed with a squeeze or lemon or lime juice
1 cup cooked mushrooms
Sea salt
Tahini dressing
Coriander

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How to Prepare Spicy Bean, Mushroom, and Avocado Quesadilla [Vegan, Gluten-Free]

To Make the Beans:

Add the onion to a large pan with the oil and sauté for 10 minutes on a low heat. Add in the garlic and spices and fry for a further few minutes.
Next add the tomatoes, beans, tamari, maple syrup, and simmer for 10 minutes, then season with the salt, pepper, and chili to taste.

To Make the Mushrooms:

Add the oil, garlic, and mushrooms to a saucepan and fry them on a medium heat for a few minutes until they're soft.
Season them as you like and set them aside.

To Make the Dressing:

Add all the ingredients to a food processor and mix them into a smooth paste. If you don’t have a mini chopper you can smash up the garlic, salt, and pepper in a pestle and mortar and the mix all the ingredients thoroughly in a small bowl.

To Make the Quesadilla:

Heat a large flat bottom pan or skillet to low to medium heat and pop on the first tortilla, cover the base with smashed avocado, then the beans, then the mushrooms, and top it with a drizzle of tahini dressing and coriander.
Cover this with the second tortilla and press down on them a little then allow the filling to heat through and the bottom tortilla to brown a little. This should take 3-4 minutes.
Carefully flip the quesadilla to brown the other side then remove it from the heat and onto a chopping board.
Cut this into quarters and then drizzle it with more tahini dressing and coriander.