Vegan Fajita Quesadillas

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Blender

I love Mexican food, and my favorite dish is a really good cheese quesadilla. When I discovered I had a dairy intolerance and became vegan, I found giving up dairy cheese really challenging, and to this day, cheese remains the thing I miss the most about living plant-based.

So, I'm constantly looking for ways to replicate a cheezy experience, and I hit the jackpot when I created these vegan quesadillas for my next book. In the end, I decided not to include the recipe in the book, and share it here instead.

The secret to the awesome flavor is using broth, and a kick-ass blend of spices. I've used Massel liquid broth to infuse extra flavor in the bean cheeze, and I've sprinkled Massel seasoning granules and spices to boost the fajita blend.

Massel broth comes as concentrated liquid, bouillon cubes, travel 7's, and bouillon powder in vegetable, chicken, and beef flavors. All varieties are gluten-free, vegan (dairy-free and egg-free), preservative free, kosher, no trans fats, GMO-free, no added MSG, low carb, and salt reduced. Use the store locator to find out where you can get Massel in your local area.

The verdict I get on this bean-cheeze variation on traditional quesadillas: muy sabrosas! Between the seasoning on the fajitas and the cayenne in the bean cheeze, they pack a punch, too. Top with gobs of guac, pico, and sour cream, and blend up the margaritas—it’s party time!

*Disclaimer: I am an ambassador for Massel. But, my opinions are my own.

Vegan Fajita Quesadillas

Vegan Fajita Quesadillas

Serves 4 60 MINS

pico de gallo:

  • 2 medium Roma tomatoes, diced
  • 3 tablespoons diced red onion
  • 2 tablespoons finely chopped cilantro leaves
  • 2 teaspoons fresh lime juice, plus more to taste
  • 1 teaspoon ribbed, seeded, and minced jalapeño, plus more to taste
  • 1/4 teaspoon Celtic sea salt, plus more to taste
  • Pinch of freshly ground black pepper, plus more to taste


  • 1 medium avocado, pitted and peeled
  • 1/4 cup (40g) seeded and diced tomato
  • 1 1/2 teaspoons diced red onion, plus more to taste
  • 1 teaspoon fresh lime or lemon juice, plus more to taste
  • 1/8 teaspoon Celtic sea salt, plus more to taste

bean cheeze:



  1. To make the pico de gallo, toss all of the ingredients together in a bowl and tweak the flavors to taste. Set aside.
  2. To make the guacamole, mash the ingredients together in a bowl to a rustic consistency and tweak flavors to taste. Set aside.
  3. To make the bean cheeze, throw all the bean cheeze ingredients into your blender and blast on high for about 30 seconds, until smooth and creamy. Tweak the lemon juice and salt to taste. Set aside.
  4. To make the fajitas, combine the Massel vegetable powder and spices in a small bowl. In a large skillet, heat the olive oil over medium heat and sauté the onions, bell peppers, and spices for about 7 minutes, until the vegetables soften and begin to caramelize. Set aside.
  5. To assemble the quesadillas, lay two tortillas out flat, and with a butter knife spread half of the bean cheeze on the surface of each of the two tortillas, and then lay half of the fajitas over each tortilla. Take the remaining two tortillas and place on top of each of the layered tortillas to create a sandwich. Brush each tortilla sandwich with extra-virgin olive oil.
  6. In a large skillet over medium heat, fry one prepared quesadilla for about 1 minute on each side until lightly browned and crispy. Repeat with the remaining tortilla.
  7. Cut each quesadilla into eight equal triangles and serve family style, passing pico, guacamole, and sour cream at the table.

Find more recipes using Massel broth
Photo by Trent Lanz; styling by Alicia Buszczak




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