These roasted red pepper cheesy vegan quesadillas are a filling and tasty lunch or dinner! Roasted red peppers and caramelized onions give these quesadillas a ton of flavor. Your family will love this simple, restaurant style dish.
Figuring out what to have for dinner can be such a struggle, can’t it?
When we get tired of our favorites, I try to break out of the rut and make something new. We all love quesadillas, so I thought I’d try something new and add caramelized onions and roasted red peppers to this recipe.
- Tortillas – There are many varieties of gluten free vegan wraps and tortillas on the market, but two brands that you may want to check into are BFree and Rudi’s. If you are just looking for allergy friendly vegan wraps, try Angelic Bakehouse. These are not gluten free, but they are vegan, nut free, and sesame free.
- Refried Beans – Use whatever brand of refried beans that works for your dietary needs. If you can’t have beans, feel free to add more vegetables, extra vegan cheese, or even some roasted cauliflower or broccoli. This will still be a delicious vegan quesadilla!
- Dairy Free Cheese – We like Daiya cheese at our house. I used the cheddar style slice this time, but you could use shreds or the block cheese, too. The havarti jalapeno block would add some spice if you like that!
- Roasted Red Peppers – Roasted red peppers are super easy to make, and they make everything taste better. You could use uncooked peppers if you wish, but the roasted peppers add a ton of flavor to these quesadillas, so I would encourage you to take the time for that extra step!
How to Roast Red Peppers
- Slice the peppers in half, and remove the core and seeds.
- Place the peppers cut side down on a cookie sheet lined with parchment paper.
- Bake at 450 degrees for about 25 minutes or until the skins get browned and wrinkly.
- Place the peppers in a glass bowl and cover with a plate. Let cool this way for about 30 minutes.
- Remove the peel with your fingers. Slice the peppers into thin strips.
Step by Step Instructions
- Roast the red peppers.
- Heat some vegan butter spread in a frying pan. Place a wrap in the pan, then add refried beans, caramelized onions, and roasted red peppers.
- Add some slices of your favorite vegan cheese.
- Fold the quesadilla in half and cook until it’s golden brown on one side. Flip the quesadilla over and cook on the other side.
Storage and Reheating
These quesadillas are best eaten right away, but you could store them in the refrigerator for a couple of days. When you’re ready to reheat them, just heat them on a cookie sheet in a 325 degree oven for about 15-20 minutes, or use your toaster oven.
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Roasted Red Pepper Cheesy Vegan Quesadillas.
Make the roasted red peppers:
- Core the pepper and slice it in half, removing any seeds. Place the two halves cut side down on the baking sheet. (I love roasted red peppers, so I usually make more than one – you can roast a few at a time if you wish).
- Bake at 450 degrees until the skin is wrinkled and browned. Place the peppers in a glass bowl and cover with a plate, allowing to cool for 30 minutes.
- Once the peppers are cool, peel the skins off using your fingers. Discard the skins. Slice the peppers into thin strips.
Make the caramelized onions:
- While the peppers are cooling, you can caramelize the onion. Peel the onion and slice very thin, then place in a pan over medium heat. Cook, stirring often, until golden brown and soft, about 25 minutes.
Make the quesadillas:
- Heat some vegan buttery spread in a frying pan over medium heat. Add a wrap to the pan and spread some refried beans on half. Add some sliced roasted red peppers, caramelized onions, and a slice of vegan cheese.
- Fold the quesadilla in half. Let it cook to golden brown on one side before flipping. Once it is golden brown and crisp on both sides, remove from the pan and place on a plate.
- Repeat steps 2 and 3 with the remaining ingredients. Slice each quesadilla in half before serving.