Go Back
Spicy bean, mushroom & avocado quesadilla (gluten free)
Print Pin
No ratings yet

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.
Course Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Avocado, Beans, Mushrooms, Quesadilla, Spicy beans
Prep Time 20 minutes
Cook Time 30 minutes
Author Niki Webster

Ingredients

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

Instructions

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.

Notes

1-2 servings