Loaded Vegan Quesadillas

Ingredients

• 6 Mission Original Wraps

• 2 tbsp coconut or avocado oil, divided

• 1/2 large red onion, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 large portobello mushroom, thinly sliced

• 1 tsp chili powder

• 1 can black beans (15.5 oz)

• 3 small ripe avocados

• 1 lime, juiced

• 1/2 tsp salt

• 1/2 jalapeño, seeded and minced

• 1 tbsp fresh cilantro, minced

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Mission Original Wraps

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Instructions

• Step 1

  Heat 1 tbsp. of oil in a large skillet over medium heat. While oil is heating, slice your fajita vegetables and set aside.​

• Step 2

  Add onions to the hot oil and sauté, stirring occasionally, for 5 minutes, until onions are fragrant. Add bell peppers and continue cooking for another 3-5 minutes until peppers are tender and slightly blackened on the sides. Stir in Portobello mushrooms, chili powder, cumin, salt, and pepper. Cook for another 2-3 minutes until mushrooms have shrunk about 50% in size. Stir in black beans then remove from heat and set aside.

• Step 3

  While your fajita vegetables are cooking, prepare the guacamole. Cut the avocado in half, gently remove the pit, and spoon out the avocado into a large bowl. Add remaining guacamole ingredients and mash together with the back of a fork until you have a smooth, spreadable guacamole.

• Step 4

  In a separate skillet, heat up the remaining oil. Add 1 tortilla. Spread 2-3 tablespoons of guacamole on 1/2 of the tortilla. Top with a heaping spoonful of the fajita vegetables (it should be 1/6th of the vegetables). Fold the tortilla over and cook on each side for about 30 seconds until tortilla is nicely browned and crispy.

• Step 5

  Once quesadilla is done, remove from heat and set aside. Continue until all the filling is gone. It should make 6 tortillas.

• Step 6

  Cut quesadillas in half and serve with cilantro, jalapeños, and hot sauce.