Spicy Bean, Mushroom & Avocado Quesadilla (Gluten Free)

A delicious quesadilla packed with healthy and wholesome ingredients; smoky beans, smashed avocado, garlicky mushrooms and tahini dressing.

spicy-bean-mushroom-avocado-quesadilla-vegan-gluten-free 1

I’m being very distracted writing up this recipe as I’m watching Chefs Table on Netflix at the same time–I can’t believe I haven’t seen it before! Incredibly inspiring to see amazing chefs tell their stories. All different but totally driven to follow their dream.

And I can certainly understand that obsession with food!

I made this deliciously comforting quesadilla the other day, and it’s packed with gorgeous healthy and wholesome ingredients; smoky beans, smashed avocado with lime, garlicky mushrooms and my favourite tahini dressing which makes everything taste amazing.

The gooey centre combined with the crispy tortillas makes the quesadilla pure comfort food. Perfect for when you just need something tasty, healthy, filling and quick to make.

This recipe is for one quesadilla which, with some salad, is more than big enough for two. But just double up the amounts if you’re feeling very hungry or for more people.

The bean mix recipe makes more than you need for just one quesadilla so you can either use it to make more or it’s delicious on toast, baked potatoes with salad or rice, etc.

I probably would have added some hummus as well if I’d had some, so that would be a good option to use as an addition or instead of the avocado as would some cashew cheese.

I really hope you like these!

spicy-bean-mushroom-avocado-quesadilla-vegan-gluten-free 1a

Spicy Bean, Mushroom & Avocado Quesadilla (Gluten Free)

A delicious quesadilla packed with healthy and wholesome ingredients; smoky beans, smashed avocado, garlicky mushrooms and tahini dressing.
Prep time: 20 minutes
Cook time: 30 minutes
1-2 servings
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For the beans

  • 2 tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic sliced
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp cumin seeds
  • 1 tin organic tomatoes
  • 2 tsp tamari
  • 1 pack cooked organic cannellini beans–380 -400g
  • Sea salt
  • Black Pepper
  • 1 tsp maple syrup–optional
  • Extra sprinkle of chilli flakes - optional

For the mushrooms

  • 2 cups mushrooms sliced
  • 1 clove garlic sliced
  • 1 tbsp olive oil
  • Sea salt
  • Twist black pepper

For the tahini dressing

  • 1 tbsp tahini
  • Juice 1/2 lemon
  • 1/2 cup water
  • 1 tbsp olive oil
  • 2 garlic clove
  • Salt & pepper

For the quesadilla

  • 2 to rtillas - gluten free
  • 1 cup spicy beans
  • 1/2 avocado smashed with a squeeze or lemon or lime juice
  • 1 cupcooked mushrooms
  • Sea salt
  • Tahini dressing
  • Coriander


To make the beans

  • Add the onion to a large pan with the oil and sauté for 10 minutes on a low heat. Add in the garlic and spices and fry for a further few minutes.
  • Next, add in the tomatoes, beans, tamari, maple syrup, and simmer for a 10 minutes, then season with the salt, pepper and chilli to taste.

To make the mushrooms

  • Add the oil, garlic and mushrooms to a saucepan and fry on a medium heat for a few minutes until soft.
  • Season and set aside

To make the tahini dressing

  • Add all the ingredients to a mini chopper and blitz. (If you don’t have a mini chopper, you can smash up the garlic, salt & pepper in a pestle and mortar and the mix all the ingredients thoroughly in a small bowl).

To make the quesadilla

  • Heat a large flat bottom pan or skillet too low to medium heat them pop on the first tortilla, cover the base with smashed avocado, then the beans and finally top with the mushrooms, a drizzle of tahini dressing and coriander.
  • Cover with the second tortilla and press down a little, then allow the filling to heat through and the bottom tortilla to brown a little. This should take 3-4 minutes.
  • Carefully flip the quesadilla to brown the other side, then remove from the heat and onto a chopping board.
  • Cut into quarters and then drizzle with more tahini dressing and coriander.
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