Quick & Easy Breakfast Quesadilla with Avocado
Quesadillas are cheesy tortillas – this vegan version makes a lovely satisfying breakfast, lunch or brunch. Get the ingredients and equipment out before you start then go for it – that way you can have this on the table in 10 minutes or thereabouts.
Top tip: feel free to increase the veg ratio in the tortillas – shredded greens eg spinach, chard or rocket; grated carrot; diced peppers – raid the fridge!
If you’re making this recipe for kids then just take out all the hot and spicy ingredients!
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Preparation time
10 min
Cook time
5 min
Total time
15
Cuisine
Mexican, Central and South American
Meal
- breakfasts
- lunches
Servings
1-2
Ingredients
Quesadillas
- ½ tin black beans, drained and rinsed
- 2 medium tomatoes, roughly chopped
- 2 tbsp tomato sauce or puree
- 1 spring onion, finely chopped
- ½ tsp salt
- Cracked black pepper
- 1 tsp smoked paprika
- Large handful grated vegan melty cheese (we used Ilchester vegan melting mature block)
- 2 large wraps or corn tortillas (use GF if needed)
Quick guacamole
- 1 large ripe avocado, peeled and chopped roughly in a bowl (use more if you love avocado!)
- 1 clove garlic, crushed
- 1 tbsp lime or lemon juice
- Pinch of chilli powder or hot pepper sauce if desired
- Pinch salt
Instructions
- Mash the black beans roughly. Add the tomato sauce, tomatoes, spring onion, salt, pepper and smoked paprika.
- Spread the mixture on one of the wraps then sprinkle with the vegan cheese. Place the other wrap over the top.
- If you prefer, mash the avocado on part of each tortilla and sprinkle the guacamole seasonings on top – or just serve the guacamole on the side.
- Either fry the quesadilla on both sides until lightly golden (be careful when flipping that the filling doesn’t spill out) or warm each side under a hot grill or pop it in the microwave for a minute.
- If serving the guacamole separately, make it now by mixing all the ingredients together in a bowl while the tortillas are warming through.
- Eat immediately.
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