Turn up the heat as the weather gets colder with this Spicy Quesadilla recipe. A warm tortilla stuffed with spiced vegetables and melted cheese, this recipe is sure to hit the spot. Customize it with your favorite spices and toppings!

Spicy Quesadillas [Vegan, Gluten-Free]






  • 1 tablespoon oil
  • 3 large plum tomatoes, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 1 13.5-ounce can kidney beans, cooked
  • 4 green jalapeños, chopped
  • 1 1/2 teaspoons fajita seasoning
  • Gluten-free Wraps
  • Vegan cheese


  1. Heat up the oil in a large wok. Shallow fry the chopped onion & garlic on a low heat until golden, then add in the red & yellow pepper. Cook for a few minutes until softened, then add the kidney beans, tomato, jalapeños, and seasoning. Cook for around 5-10 minutes until soft, stirring with a wooden spoon to prevent sticking.
  2. Line baking trays with grease-proof paper and lay out the tortilla wraps. Divide the filling onto each wrap and top with grated cheese. Fold over the tortilla wrap.
  3. Cook for around 5 minutes or until lightly brown and the cheese has melted.
  4. Cut the quesadillas in half, and serve whilst warm with a drizzle of sour cream, salsa, guacamole, lime juice, fresh salad, olives, and fresh coriander.