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Spicy Quesadillas [Vegan, Gluten-Free]

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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]

This Recipe is :





  • 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.




Simple, fun desserts and dinners that will inspire you to get in the kitchen. Hello, I am Holly Jade and I am the owner of The Little Blog of Vegan. I post delicious recipes, advice, and beauty tips. Everything is vegan and cruelty-free. I love to be as healthy as possible, but I do love to make the odd sweet treat recipe. I also love to post my own adorable and pastel daily photos on Instagram, why not check it out and come on the journey with me!



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One comment on “Spicy Quesadillas [Vegan, Gluten-Free]”

Click to add comment
Martine Dudkowski
1 Years Ago

ces préparations on l'air appétissantes cela me donne faim...

Bonnie Pega
1 Years Ago

Left out the kidney beans (can\'t stand the texture) and used one poblano pepper in place of the jalapenos (can\'t take too much heat) and added about a half cup of corn that I froze this summer. Yummy!


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