I love Mexican food. Period. That’s the end of the post. KIDDING!

Now that I am vegan, it is a little more difficult to go to Mexican restaurants. It is pretty easy, however, to go as a vegetarian if you decide to go that route. One of the things I did when going vegan, which I found to be the most fun, was to try to make “dupes” of the foods that I loved that I was no longer able to eat – by my own choice, of course. My first adventure: the quesadilla. A chicken quesadilla was my go-to at most Mexican restaurants.

Quesadillas are easy to make, versatile, and oh so delicious. You can fill them with so many different ingredients and customize them, which makes it easier to please everyone – I’m referring to picky eaters here.

I will admit, I was a little skeptical about this vegan quesadilla adventure. I mean, I am a queso cheese fanatic, and I really just did not think there was any way this was going to be good without it. And sour cream? Gotta have it too! But I was wrong – and for once I am glad for it.

Quick tip: if you ever decide to go vegan, try many, many different types/brands of vegan dairy replacements before you give up. I have tried so many, and some are just plain nasty, but some are also amazing. It’s also important to manage your expectations. You can’t take a big bite of a block of vegan cheddar and expect to taste/feel no difference. They literally are not the same – but manufacturers try to get as close as they can. Go into it with an open mind and be patient.

I started this recipe out with some chopped up bell peppers – any color will do – chopped red onion, and some garlic. I sautéed them in a skillet with a little avocado oil, salt, pepper, chili powder, cumin, oregano, and a tiny bit of cayenne pepper.

While that was mixture was sweating it out, I opened a can of refried beans and chopped up some tomato. Note: a lot of refried beans contain lard (a.k.a. animal fat) and are not vegan/vegetarian, so be careful. The brand that I buy is Rosarita Vegetarian, and it is also vegan even though it doesn’t say that on the can.

Once my veggies are all nice and tender, I take a large flour tortilla and spread out some refried beans over one whole side. Then I place the tortilla – bean side up, obviously – in a large skillet over low/medium heat. Then on one half of the tortilla add some sprinkles of vegan mozzarella (I used the brand Follow Your Heart), the tomato pieces, and the cooked veggies over top of the beans. Fold the other side over so it becomes a half circle.

When the side that is on the pan starts to get that good crunchy, golden brown, take a large spatula and flip the quesadilla over to brown the other side. It’s best to flip gently and bring the open side up and over.

When finished, open the quesadilla, add lettuce (I personally don’t like warm lettuce – which is why I add after), then serve with Mexican rice and sour cream (I used the brand Kite Hill). Feeling a little crazy? Add some hot sauce too! I use Cholula.

And voila! You have a vegan bean and veggie quesadilla.

Want to make it vegetarian instead? Just used regular cheese and sour cream.

Ingredients: (makes 2-3 quesadillas)

• 2-3 large flour tortillas
• 1 small can of refried beans
• 1 small tomato, chopped
• 1 bell pepper, chopped or sliced (any color)
• 1 half of an onion, chopped or sliced (any color – I used red)
• 1 large clove of garlic, minced
• 1 cup of shredded vegan mozzarella
• 2 tbsp. of avocado oil (you can really use whatever oil you prefer here)
• 1/2 tsp of chili powder
• 1/2 tsp of cumin
• 1/2 tsp of oregano
• Tiny sprinkle of cayenne pepper, optional
• Salt and pepper to taste
• Lettuce (the darker green/purple, the better), optional
• Vegan sour cream, optional
• Hot sauce, optional

Directions:

1. Sauté onions, peppers, garlic, oil, and seasoning in a small-medium skillet over medium heat until tender
2. Smooth refried beans over tortillas and add to large skillet on low-medium heat
3. On one side, add mozzarella, tomato, sautéed veggies, then fold tortilla in half
4. Cook on one side until crispy and starting to brown, then flip and repeat
5. Add lettuce and sour cream
6. Serve with optional side of Mexican rice