Avocado / Veggie Quesadillas

(Veggie Based, Gluten-Free, Dairy-Free)

These quesadillas are dairy-free. But you won’t miss the cheese. There is so much flavor packed in these crispy fried tortilla quesadillas. You and your family or friends will really enjoy these~


Fajita Veggies

  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon chile powder
  • 2 teaspoons ground cumin
  • 2 Tablespoons olive oil
  • 1 teaspoon agave syrup
  • 1 lime, juiced (or 3 Tablespoons)
  • 2 bell peppers (red, orange or yellow), sliced into smaller strips
  • 1 small red onion, sliced into smaller strips
  • 1 medium zucchini, chopped
  • 1 jalapeno pepper, seeded and chopped (only use ½ if you are sensitive to spice)
  • 3 – 4 garlic cloves, minced
  • 1 15oz can of black beans, rinse and drained
  • 1/4 cup chopped fresh cilantro


  • 3 large avocados
  • Juice of a lime
  • Half of a small red onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 cup chopped fresh cilantro


  • 6 – 8 Medium gluten-free flour tortillas
  • Oil for frying (Extra Virgin Olive Oil or Avocado Oil) *See Note

Additional topping ideas listed below


Begin Fajita Prep:

  1. Slice/chop bell peppers, zucchini, red onion, jalapeno pepper and minced garlic and put into a large bowl.
  2. Combine salt, pepper, chile pepper, ground cumin, olive oil, agave and lime juice. Add into bowl with veggies and mix to coat all well.
  3. Set aside to let the seasoning marinate into the veggies.

Make Guacamole:

  1. Cut avocados in half and add the inside “pulp” to a medium bowl.
  2. Smash with a fork.
  3. Add in lime, red onion, salt, pepper, garlic powder, cumin and cilantro and mix all to combine.
  4. Add salt, pepper, and garlic powder (a little at a time) if you would like more flavor or suit your tastebuds.

Back to Fajita’s – (Let’s get them cooked)

  1. Heat large skillet on medium-high high. Add oil of choice for frying.
  2. Add seasoned veggies to the pan with oil and sauté/fry. Stirring frequently so they won’t burn. Cook until most of the liquid has cooked off and veggies are slightly tender, yet crisp. About 4-5 minutes.
  3. Remove from heat and stir in black beans and cilantro. Set aside in pan or on a separate plate.

Bringing it together

  1. Lay tortilla flat and spread a thin layer of guacamole on half of the tortilla.
  2. Next, layer an even amount of the cooked fajita veggies on top.
  3. Fold tortillas closed over the veggies
  4. Lightly oil pan over medium heat.
  5. Place filled and folded tortillas in pan and grill until browned and crispy on the bottom, about 4 – 5 minutes. Flip and grill the other side for 4-5 minutes, until browned and crispy.
  6. Repeat until all quesadillas are cooked, adding oil as needed.

Serve hot and enjoy!

Additional toppings to add if desired: salsa, hot sauce, chopped green onions, diced green chillies, squeezed lime juice.


Extra Virgin Olive Oil is great for cooking but doesn’t have a very high smoke point, which can ruin the oil and not deliver all the health benefits it has to offer.

Avocado oil is great for sauteing, roasting, or using when you need to cook food at a higher temperature.

Alternately, you could use a vegan butter for a different flavor.

I would not recommend coconut oil, as the tortillas seem to absorb the coconut flavor, which doesn’t go with the Mexican flavor in this dish.

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