Citrus Free Vegan Mushroom Quesadillas
Total time40 min
Prep time15 min
Cook time25 min
5.0(26)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the filling
- 2 tbsp olive oil, divided
- 1 lb cremini mushrooms, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp chili powder
- salt and pepper, to taste
For the quesadillas
- 4 large flour tortillas (10-inch)
- 1 ½ cups vegan cheese, shredded
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Can be omittedlime
Instructions
- 1
Heat 1 tbsp of the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
- 2
Add the mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and the liquid evaporates, and the mushrooms are browned at the edges, about 7–8 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!