I have a serious attachment to quesadillas. They were my personal favorite comfort food growing up. I went vegetarian pretty young, so realizing that I could make a meal out of stuffing a tortilla with cheese was a big deal, and I got plenty of mileage out of it.
It took a while before it dawned on me that I could make quesadillas without the cheese, but in hindsight, it’s kind of a no-brainer. When you’ve got a couple of layers of crispy grilled tortilla holding everything together, pretty much anything that’s both squishy and tasty will do the trick. Beans fit the bill perfectly, so they’re my filling of choice for dairy-free quesadillas. I mean, technically, the “queso” in quesadilla is cheese, but let’s ignore that for now. Bean-a-dillas doesn’t have the quite the same ring to it.
Avocados add an extra layer of squishy satisfaction, along with a nice silky texture. Aside from those two key ingredients, you can really throw in whatever you’d normally include in a cheese-filled quesadilla. I went with some tomatoes, onions and fresh cilantro, all of which add great flavor and texture, but feel free to get creative.
Now, being totally straight here, you’re not going to fool anyone into thinking they’re eating cheese here, but that’s not the point! The point is to make something so tasty that whoever is eating this doesn’t notice that lack of cheese until you point it out, which is actually what happened when I fed one of these to my husband. If you really need the stretchiness of cheese, you can throw a few vegan shreds in, but I promise that if you don’t, you won’t miss them.Print this recipe
These work great as a make-ahead meal. Prep and stuff the quesadillas in advance, wrap in plastic and refrigerate, then grill them right before serving.
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