Wondering what to make for a quick and easy dinner? Cheesy mushroom and onion vegan quesadillas are a delicious and simple option. Crispy on the outside, melty and savory on the inside, these are very hearty and satisfying.
There’s something fun about making restaurant style foods at home, isn’t there? Quesadillas may not seem like a super exciting main dish, but if you’re dairy free or vegan, you know that when you’re at a restaurant, quesadillas may not be an option for you.
That’s why it’s fun to make your own vegan quesadillas at home! You can use your favorite vegan cheese, your favorite quesadilla wraps, and customize your fillings. There are so many ways to make this simple recipe your own.
- Tortilla Wraps – There are many different brands of tortillas and wraps available. If you’re looking for gluten free tortillas, so brands to check out are Mission, Rudi’s, and B Free. You could also make your own gluten free tortillas.
- Mushrooms – I used white button mushrooms, which are easily found in most grocery stores. You could also use baby bella mushrooms, or canned mushrooms in a pinch.
- Onions – I like the taste of a sweet onion in this recipe, but you could use a red onion or a white onion as well.
- Dairy Free Cheese – We used the Daiya Jalapeno Havarti block in this recipe, but any dairy free cheese you like should be just fine.
Step by Step Instructions
- Place the sliced onions, mushrooms, and vegan buttery spread in a frying pan.
- Cook over medium heat until the veggies are browned and caramelized.
- Melt some vegan buttery spread in a clean frying pan. Place a tortilla in the pan, and top with refried beans, dairy free cheese, and the caramelized veggies.
- Fold the tortilla over, and cook over medium low heat until golden brown on both sides.
- Slice in half and serve!
- Beans – You can use refried black beans or pinto beans, either will work well.
- Cheese – Feel free to use any sliced, shredded, or block dairy free cheese that works for your dietary needs.
- Veggies – You can add bell peppers to the mix if you like! Or try something different like eggplant or zucchini for variety.
Store leftovers in the refrigerator. The should stay fresh for about 3 days. When you reheat quesadillas, you will get the best result if you use the toaster oven. I like to place the quesadilla in my toaster over on the toast setting. You’ll get a better texture doing it this way than using the microwave. The outside gets nice and crispy.
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Mushroom and Onion Vegan Quesadillas.
- 6 ounces white button mushrooms sliced
- 1 Tablespoon vegan buttery spread
- 1 large sweet onion thinly sliced
- 2 Tablespoons vegan buttery spread
- 4 vegan gluten free tortilla wraps or any wrap that suits your dietary needs
- 1 ⅓ cups refried beans
- 4 ounces vegan cheese I used Daiya Jalapeno Havarti block
Make the caramelized onions and mushrooms:
- Put the thinly sliced onion, mushrooms, and vegan buttery spread in a frying pan, then place in a pan over medium heat. Cook, stirring often, until golden brown and soft, about 25 minutes.
Make the quesadillas:
- Heat a ½ Tablespoon of vegan buttery spread in a frying pan over medium heat. Add a tortilla to the pan and spread some refried beans on half. Add the dairy free cheese, then the caramelized veggies on top.
- Fold the quesadilla in half. Let it cook to golden brown on one side before flipping. Once the tortilla is crisp and golden 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.