Vegan Quesadillas with Homemade Guacamole Recipe

Name: Vegan Quesadillas with Homemade Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices (thick) Yellow Onion, Diced; 3 Tablespoons Olive Oil, Coconut Oil, Or Vegan Butter; 8 ounces, weight Sliced Button Mushrooms; 2 cups Loosely Packed Fresh Spinach; 4 whole Corn Tortillas; 8 ounces, weight Daiya Mozzarella Cheese Shreds; 1 whole Avocado; 1/4 whole Lime, Juiced, Or To Taste; Salt, Pepper And Garlic Powder, To Taste; 1 whole Small Tomato; 1 Tablespoon Diced Red Onion

Servings: persons

2 slices (thick) Yellow Onion, Diced
3 Tablespoons Olive Oil, Coconut Oil, Or Vegan Butter
8 ounces, weight Sliced Button Mushrooms
2 cups Loosely Packed Fresh Spinach
4 whole Corn Tortillas
8 ounces, weight Daiya Mozzarella Cheese Shreds
1 whole Avocado
1/4 whole Lime, Juiced, Or To Taste
Salt, Pepper And Garlic Powder, To Taste
1 whole Small Tomato
1 Tablespoon Diced Red Onion

1
Dice white onion and saute in coconut oil (or extra virgin olive oil, vegan butter) over medium-low heat until they start to brown.
2
Toss in sliced button mushrooms, as much as you like.
3
Mushrooms are my favorite, but if you dont like them, you can replace them with squash or zucchini.
4
Once those are nice and juicy-looking, rinse fresh spinach and add to the pan.
5
Season with some garlic powder.
6
Transfer mixture to a bowl and set aside.
7
Reduce heat.
8
Make sure pan is lightly oiled and place a corn tortilla in it.
9
Spread half the vegetable mixture evenly on top.
10
Spread a layer of shredded cheese over the veggies.
11
I also like to sprinkle some more garlic powder before placing another corn tortilla on top.
12
Press down lightly on the quesadilla.
13
Cover and let cook for about 5 minutes on each side or until tortillas start to brown and look nice and crispy, and cheese is melted.
14
While quesadillas are cooking, start prepping guacamole.
15
Dice avocado and lightly mash in a bowl until desired consistency.
16
Squeeze fresh lime juice and add salt, pepper, and garlic powder to taste.
17
(You can also take a small clove of garlic, mince it, and add to the mix for some extra spice.)
18
Dice tomato and red onion for garnish.
19
Take quesadilla out of the pan and place on a cutting board.
20
Use a large, sharp knife to cut into 4 even pieces.
21
Serve with guac, garnish with tomato and onion, and enjoy!

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 slices (thick) Yellow Onion, Diced, 3 Tablespoons Olive Oil, Coconut Oil, Or Vegan Butter, 8 ounces, weight Sliced Button Mushrooms, 2 cups Loosely Packed Fresh Spinach, and more.

Yes, Vegan Quesadillas with Homemade Guacamole falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vegan Quesadillas with Homemade Guacamole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions