… These Mexican Vegan Quesadillas with Avocado Crema are a quick, easy and delicious weeknight meal that’s creamy, crispy and oh-so-good. Ready in just 15 minutes!
Am I the only one already in full Valentine’s Day swing? I don’t mean just the sweet side – I mean everything “for two”. My wedding is in about 150 days (whoa!). I’m going to fit the dress next month (double whoa!). For some reason, my brain seems to be in a “for two” mode. For February I’m trying to focus on the less sweet side of Valentine’s Day. So, things like breakfasts, dinners and maybe one sweet treat since we gotta eat food too! This vegan quesadilla with a tangy cilantro avocado crema is perfect for a quick appetizer for two if you’re really into great, easy Mexican food.
Speaking of February, a slight change on the blog. I’m going to be blogging twice a week for the next few months. With the wedding planning in full swing, I find myself barely able to find any time to do anything. I want to ensure that the posts I come out with are still of quality for you my readers. So you’ll be seeing a little less of me a week but still a whole lot of me!
Now, to these quesadillas, and tying in the GIVEAWAY! I’ve been embracing my vegetarian self 100% and eating all things Mexican. This vegan quesadilla recipe comes together so quickly that I’ve been making them for lunch. In 10 minutes I get a gooey and creamy on the inside, crisp on the outside, and avocado-y goodness topping. The filling is basically the same for my black bean salsa and can be put together ahead of time in the fridge.
Spread it on the inside with some Greek yogurt and garlic powder (my alternative to vegan sour cream). You can then add some vegan cheese (or regular cheese if you’d like!) and pop it onto a grill or a panini machine like I do. You can close it or flip it to get the other side nice and crisp. Then top it with some avocado crema – which is just creamy avocado, chopped cilantro and lime juice – and you have a delicious vegan black bean quesadilla. The Mr. and I shared two pieces each and by two pieces each. I mean I had one of his plus mine oops as an appetiser or you can eat everything for a full meal. Either way, you eat it, it’s going to be totally delicious.
Now to the Giveaway! WÜSTHOF was generous and kind enough to not only send me a CLASSIC 7-inch Hollow Edge Chai Dao but also to allow me to give away one on the blog. I thought this post was ideal for the giveaway since you need an excellent knife to cut all those onions, parsley, cilantro, tomatoes etc. and to cut the tortillas into neat equal servings. The CLASSIC 7-inch Hollow Edge Chai Dao also works great with all other fruits and vegetables and is very sharp and easy to use. It retails for $119 so you’re getting a great opportunity to win it for free! This is the description given by WÜSTHOF which puts it beautifully:
Inspired by the traditional Chinese cleaver, the Chai Dao’s extra wide blade and razor-sharp fine edge has a rounded tip to facilitate “rocking” motion on cutting boards. Its new hollowed-edge helps prevent sticky foods such as raw potatoes from adhering to the blade.
This was one of my favourite knives to DATE (we kind of LOVE a great knife over in this household). It’s the perfect addition to your collection! I’ll have all the giveaway details below so be sure to enter!
a Rafflecopter giveaway
Thanks so much to WÜSTHOF for sending me a knife and graciously sponsoring this giveaway!
If you try these Mexican Vegan Quesadillas with Avocado Crema please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
MORE QUICK VEGAN DINNER RECIPES
Easy Quinoa Stuffed Peppers (Tex Mex Style)
Sweet Potato and Black Bean Tacos
Ingredients
- 2 to 3 tortillas , 8-inch
- 3 tablespoons corn
- 3 tablespoons tomatoes
- 3 tablespoons black beans
- 1 tablespoon salsa
- 1 tablespoon chopped parsley
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 cup regular or vegan shredded cheese
- 2 tablespoons regular or vegan Greek yogurt + 1/4 teaspoon garlic powder , mix together
Avocado Cilantro Cream Sauce:
- 1 cup avocado
- 1 tablespoon lime juice
- 1/4 cup cilantro
- 1/4 teaspoon salt
Instructions
- Preheat a greased panini machine, or a indoor grill or even a large pan to medium heat.
- In a bowl, mix the corn, tomatoes, black beans, parsley, cumin, and chili powder. Add the salsa and mix to combine.
- On one of the tortillas, spread the entire greek yogurt and garlic powder mixture.
- Add the black bean mixture to the top of the tortilla. Spread the cheese on top and top with the other tortilla.
- Place on the heated machine to grill until crispy, about 3 minutes, and then flip. NOTE: If you’re having trouble flipping, you can slide it on to a plate then flip it in the plate then place it back onto the machine. Alternatively, you can use a tortilla wrap twice the size and just fold in half for a top and bottom.
- When crispy, remove from the machine and place onto a plate. Cut into four equal pieces and top with Avocado Cilantro Cream Sauce.
Avocado Cilantro Cream Sauce
- Mix all the ingredients together.
Notes
… These Mexican Vegan Quesadillas with Avocado Crema are a quick, easy and delicious weeknight meal that’s creamy, crispy and oh-so-good. Ready in just 15 minutes!
Am I the only one already in full Valentine’s Day swing? I don’t mean just the sweet side – I mean everything “for two”. My wedding is in about 150 days (whoa!). I’m going to fit the dress next month (double whoa!). For some reason, my brain seems to be in a “for two” mode. For February I’m trying to focus on the less sweet side of Valentine’s Day. So, things like breakfasts, dinners and maybe one sweet treat since we gotta eat food too! This vegan quesadilla with a tangy cilantro avocado crema is perfect for a quick appetizer for two if you’re really into great, easy Mexican food.
Speaking of February, a slight change on the blog. I’m going to be blogging twice a week for the next few months. With the wedding planning in full swing, I find myself barely able to find any time to do anything. I want to ensure that the posts I come out with are still of quality for you my readers. So you’ll be seeing a little less of me a week but still a whole lot of me!
Now, to these quesadillas, and tying in the GIVEAWAY! I’ve been embracing my vegetarian self 100% and eating all things Mexican. This vegan quesadilla recipe comes together so quickly that I’ve been making them for lunch. In 10 minutes I get a gooey and creamy on the inside, crisp on the outside, and avocado-y goodness topping. The filling is basically the same for my black bean salsa and can be put together ahead of time in the fridge.
Spread it on the inside with some Greek yogurt and garlic powder (my alternative to vegan sour cream). You can then add some vegan cheese (or regular cheese if you’d like!) and pop it onto a grill or a panini machine like I do. You can close it or flip it to get the other side nice and crisp. Then top it with some avocado crema – which is just creamy avocado, chopped cilantro and lime juice – and you have a delicious vegan black bean quesadilla. The Mr. and I shared two pieces each and by two pieces each. I mean I had one of his plus mine oops as an appetiser or you can eat everything for a full meal. Either way, you eat it, it’s going to be totally delicious.
Now to the Giveaway! WÜSTHOF was generous and kind enough to not only send me a CLASSIC 7-inch Hollow Edge Chai Dao but also to allow me to give away one on the blog. I thought this post was ideal for the giveaway since you need an excellent knife to cut all those onions, parsley, cilantro, tomatoes etc. and to cut the tortillas into neat equal servings. The CLASSIC 7-inch Hollow Edge Chai Dao also works great with all other fruits and vegetables and is very sharp and easy to use. It retails for $119 so you’re getting a great opportunity to win it for free! This is the description given by WÜSTHOF which puts it beautifully:
Inspired by the traditional Chinese cleaver, the Chai Dao’s extra wide blade and razor-sharp fine edge has a rounded tip to facilitate “rocking” motion on cutting boards. Its new hollowed-edge helps prevent sticky foods such as raw potatoes from adhering to the blade.
This was one of my favourite knives to DATE (we kind of LOVE a great knife over in this household). It’s the perfect addition to your collection! I’ll have all the giveaway details below so be sure to enter!
a Rafflecopter giveaway
Thanks so much to WÜSTHOF for sending me a knife and graciously sponsoring this giveaway!
If you try these Mexican Vegan Quesadillas with Avocado Crema please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
MORE QUICK VEGAN DINNER RECIPES
Easy Quinoa Stuffed Peppers (Tex Mex Style)
Sweet Potato and Black Bean Tacos
Ingredients
- 2 to 3 tortillas , 8-inch
- 3 tablespoons corn
- 3 tablespoons tomatoes
- 3 tablespoons black beans
- 1 tablespoon salsa
- 1 tablespoon chopped parsley
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 cup regular or vegan shredded cheese
- 2 tablespoons regular or vegan Greek yogurt + 1/4 teaspoon garlic powder , mix together
Avocado Cilantro Cream Sauce:
- 1 cup avocado
- 1 tablespoon lime juice
- 1/4 cup cilantro
- 1/4 teaspoon salt
Instructions
- Preheat a greased panini machine, or a indoor grill or even a large pan to medium heat.
- In a bowl, mix the corn, tomatoes, black beans, parsley, cumin, and chili powder. Add the salsa and mix to combine.
- On one of the tortillas, spread the entire greek yogurt and garlic powder mixture.
- Add the black bean mixture to the top of the tortilla. Spread the cheese on top and top with the other tortilla.
- Place on the heated machine to grill until crispy, about 3 minutes, and then flip. NOTE: If you’re having trouble flipping, you can slide it on to a plate then flip it in the plate then place it back onto the machine. Alternatively, you can use a tortilla wrap twice the size and just fold in half for a top and bottom.
- When crispy, remove from the machine and place onto a plate. Cut into four equal pieces and top with Avocado Cilantro Cream Sauce.
Avocado Cilantro Cream Sauce
- Mix all the ingredients together.
Notes
Mexican Quesadillas with Avocado Cilantro Cream Sauce + Giveaway!
Ingredients
- 2 to 3 tortillas 8-inch
- 3 tablespoons corn
- 3 tablespoons tomatoes
- 3 tablespoons black beans
- 1 tablespoon salsa
- 1 tablespoon chopped parsley
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 cup regular or vegan shredded cheese
- 2 tablespoons regular or vegan Greek yogurt + 1/4 teaspoon garlic powder mix together
Avocado Cilantro Cream Sauce:
- 1 cup avocado
- 1 tablespoon lime juice
- 1/4 cup cilantro
- 1/4 teaspoon salt
Instructions
- Preheat a greased panini machine, or a indoor grill or even a large pan to medium heat.
- In a bowl, mix the corn, tomatoes, black beans, parsley, cumin, and chili powder. Add the salsa and mix to combine.
- On one of the tortillas, spread the entire greek yogurt and garlic powder mixture.
- Add the black bean mixture to the top of the tortilla. Spread the cheese on top and top with the other tortilla.
- Place on the heated machine to grill until crispy, about 3 minutes, and then flip. NOTE: If you’re having trouble flipping, you can slide it on to a plate then flip it in the plate then place it back onto the machine. Alternatively, you can use a tortilla wrap twice the size and just fold in half for a top and bottom.
- When crispy, remove from the machine and place onto a plate. Cut into four equal pieces and top with Avocado Cilantro Cream Sauce.
Avocado Cilantro Cream Sauce
- Mix all the ingredients together.
Notes
Nutrition
Mexican Quesadillas with Avocado Cilantro Cream Sauce + Giveaway! https://jessicainthekitchen.com/mexican-quesadillas-with-avocado-cilantro-cream-sauce-giveaway/ February 3, 2015
This Strawberry Coconut Smoothie is perfect for both spring and summer! It’s bursting with delicious tropical flavours and packed with nutrition!
Can you believe we are already a month into Spring? We are certainly experiencing full Spring weather. The days have gotten much longer, and by 6 pm it’s still pretty bright outside, florals and brights are all about and I’m using every opportunity possible to incorporate berries into everything. At the rate we are going, it’s going to be summer in no time. So, if you haven’t been celebrating spring and soon-to-be summer, why not start now with this delicious smoothie? Let me tell you all about it.
A Refreshing Strawberry Coconut Smoothie
So let’s get right to this delicious smoothie right here. Since my favourite is there the Silk Almondmilk Original , I decided to use that as my base. Then I thought, well strawberries is not only a smoothies must, but it’s spring! Per-fect. Then out of nowhere, the need for coconuts popped up in my head. Coconut water! It’s the perfect natural add in in a smoothie and is packed with nutrients and electrolytes on top of the already nutritious Silk Almondmilk Original and strawberries. Guys, I don’t know why but instead of buying coconut water I insisted that we needed FRESH coconut water, which is of course the best, so off to my backyard the Mr. and I went! Two coconuts picked from the tree later, we had quite the experience hacking them open. I drank coconut water straight from one (whoops…) and we used the water in the other for the smoothie.
The result? A delicious, natural and crazy nutritious smoothie. Could there by any two other flavours that blended so well together?! I loved the taste and drank it right up. You could add a natural sweetener if you like your smoothie sweeter (included in the recipe) but I enjoyed the smoothie just as is. The Silk Almondmilk Original adds a great creamy base perfect for smoothies, the frozen strawberries blend together flawlessly and the coconut water gives it that kick of freshness and tropical-ness that we are all looking for in smoothies. This is one is being added to my list of favourites!
PS – if you have access to coconuts, save that jelly on the inside! It is perfect for thickening up puddings and smoothies too, or eating by itself!
More Strawberry Smoothies and Drinks
Ready to try out some more strawberry drinks? These are a few of my favorite recipes!
- 3-Ingredient Strawberry Banana Smoothie
- Strawberry Kale Smoothie
- Korean Strawberry Milk
Ingredients
- 3 cups frozen whole strawberries
- 1 cup Silk Almondmilk Original
- 1/2 cup coconut water
- 2 tablespoons agave nectar or maple syrup , optional
Instructions
- Blend all the ingredients together in a high speed blender . Enjoy!
