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Vegan Crunch Quesadillas

These are just outstanding. Please give them a try!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Dinner, lunch, Main Course
Cuisine: Mexican, Vegan
Diet: Vegan
Keyword: quesadilla


  • Large Tortillas
  • Shredded Lettuce
  • Sliced or Mashed Avocado
  • Chopped Tomatoes
  • Scallions
  • Fresh Cilantro
  • Fresh Basil
  • 8 oz Mushrooms we used baby bella
  • Tostadas
  • 1 can Black Beans drained and rinsed
  • 1 pkg Taco Seasoning
  • 1 Jalapeno diced
  • Cooking Oil olive or avocado preferred
  • 1 Onion cut into long, thin pieces
  • 1-2 Garlic Cloves


  • In a skillet heat up the oil on low-medium heat, and then add onion, jalapeno, and garlic (and other peppers if you're using them).
  • Cook for roughly 5 minutes, until onions soften.
  • Add mushrooms, taco seasoning, and 1/4 cup of water to skillet.
  • Stir and cook for another 5 minutes.
  • Remove from heat and set aside
  • Place a tortilla on a large plate. We put our toppings on one half of the tortilla so it can be folded easily
  • Add a couple spoonfuls of your cooked mushroom mixture, black beans, and drizzle some cashew queso.
  • Grab a tostada and break it in half and add it on top of the queso.
  • Add fresh ingredients on top of the tostada pieces; shredded lettuce, tomato, scallions, cilantro, and basil.
  • Finish teh top with avocado if you’re using it.
  • In a large skillet add some oil and turn to low heat.
  • Once oil is heated, fold over the tortilla and transfer it to the skillet.
  • Cook for 2-3 minutes per side.