These quesadillas are about to make your kitchen smell like somebody’s favorite taco spot, but you’re still in your slippers and still keeping it vegan. We’re taking mushrooms, peppers, onions, and jalapeños and cooking them down until they’ve got that smoky fajita sizzle, then tucking everything into cassava tortillas and crisping them up until they’re golden and snappy. The vibe is crunchy edges, warm spicy filling, and that satisfying little “crack” when you slice into wedges. It’s the kind of meal that feels fun and a little fancy, without being fussy.
And let’s talk about the sauces, because we are not playing small today. The roasted jalapeño tomatillo salsa verde is bright, tangy, and bold, the kind of green sauce that makes every bite taste louder. Then you’ve got a creamy cashew queso dip on the side for that rich, cozy finish. Although, feel free to skip the cashew cheese. It’s completely optional! It’s the perfect balance: smoky and spicy, fresh and creamy, crisp and melty, all at the same time. Make a big batch, because once you taste that salsa verde, she’s going to start putting it on everything in the fridge.
Vegan Fajita Quesadillas with Roasted Jalapeño Tomatillo Salsa Verde
Equipment
- Blender or food processor
- Large skillet or cast iron skillet
- Dry skillet or griddle (can be the same skillet wiped out)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Mixing bowl (for soaking cashews)
- Spatula or tongs
Ingredients
Fajita Filling (Double Batch)
- 16, oz baby bella mushrooms, sliced and patted dry if rinsed
- 2, medium yellow onions, thinly sliced
- 2, large green bell peppers, thinly sliced
- 2, large red bell peppers, thinly sliced (optional but recommended for flavor and color)
- 2, whole jalapeños, thinly sliced (remove seeds for less heat)
- 4, cloves garlic, minced
- 2, tbsp olive oil, optional (use splashes of water if you are strict)
- 2, tsp smoked paprika
- 2, tsp ground cumin
- 1, tsp dried oregano
- 1.5, tsp chili powder, start here and adjust to taste
- 0.5, tsp black pepper, or to taste
- 0.0, to taste salt, optional
- 2, tbsp lime juice, freshly squeezed
Avocado Seal (Double Batch)
- 2, whole avocados, mashed
- 2, tsp lime juice, freshly squeezed (add up to 4 tsp if you like it extra bright)
- 0.0, to taste salt, optional
Cashew Queso Dip (Single Batch) – Optional
- 1, cup raw cashews, soaked in hot water 20 to 30 minutes then drained
- 0.5, cup water, start here and add more 1 tbsp at a time
- 3, tbsp nutritional yeast
- 1, tbsp lemon juice, freshly squeezed (or lime juice if you want it more taco-night)
- 1, tsp garlic powder
- 0.5, tsp onion powder
- 0.5, tsp smoked paprika
- 0.0, to taste salt, optional
- 0.0, optional cayenne or chipotle powder, a pinch for heat
Roasted Jalapeño Tomatillo Salsa Verde
- 16, whole tomatillos, husks removed and rinsed
- 2, whole jalapeños, leave seeds for more heat
- 1, medium onion, cut into thick slices
- 4, cloves garlic, peeled (or keep peel on while roasting, then peel after)
- 2, packed cups cilantro, tender stems are fine
- 2, whole limes, juiced
- 1, tsp ground cumin
- 0.0, to taste salt, optional
- 0.0, as needed water, 2 to 6 tbsp only if your blender needs help
For Cooking and Serving
- 8, whole cassava flour tortillas, taco size or burrito size
- 1, bowl salsa verde, made above for dipping and drizzling
- 1, bowl cashew queso dip, made above for dipping
- 0.0, optional guacamole, for serving
- 0.0, optional lime wedges, for serving
Instructions
- Soak Like You Mean It: Cover the cashews with hot water and let them soak 20 to 30 minutes, then drain. If you’re in a hurry, simmer them 10 minutes, then drain.
- Char for Real Flavor: Heat a dry skillet or griddle over medium-high and roast tomatillos, jalapeños, onion slices, and garlic until blistered and browned in spots, turning as needed, about 8 to 12 minutes.
- Blend the Green Gold: Blend the roasted salsa ingredients with cilantro, lime juice, and cumin until smooth. Add a splash of water only if needed. Taste and adjust with more lime, and salt if you use it. Set aside.
- Prep Your Veg Like a Pro: Slice mushrooms, onions, peppers, and jalapeños. Pat mushrooms dry so they brown instead of steam.
- Brown the Mushrooms First: Heat a large skillet over medium-high, add 1 tbsp oil, then add mushrooms in a single layer. Let them sit 2 to 3 minutes untouched, then stir and cook 5 to 7 minutes until most moisture cooks off and you see browned edges.
- Bring in the Fajita Crew: Add the remaining 1 tbsp oil, then add onions, peppers, and sliced jalapeños. Cook 6 to 8 minutes until softened but still a little crisp.
- Garlic at the Right Time: Add minced garlic and cook 60 seconds, just until fragrant.
- Toast the Spices: Sprinkle in smoked paprika, cumin, oregano, chili powder, black pepper, and salt if using, then stir and cook 1 minute so the pan smells amazing.
- Do the Dry-Out Move: Spread the filling into an even layer and let it sit 1 to 2 minutes without stirring. Stir and spread again. Repeat once more. This is how you get crisp quesadillas that slice clean.
- Finish Bright: Turn off the heat and stir in lime juice. Let the filling cool 5 minutes so your tortillas stay crisp.
- Mash the Avocado Seal: Mash avocados with lime juice and salt if using. Keep it thick, not runny.
- Blend the Cashew Queso: Blend drained cashews with water, nutritional yeast, lemon juice, seasonings, and salt if using until silky smooth. Add water 1 tbsp at a time until it dips nicely. Warm it on low 2 to 3 minutes if you want it extra queso-like.
- Warm the Tortillas: Warm each cassava tortilla in a dry skillet 15 to 20 seconds per side so it bends without cracking.
- Build the Fajita Fold: Spread a thin layer of avocado on one half of each tortilla, add a single layer of filling (do not overstuff), leave a 1/2 inch border, then fold and press gently.
- Crisp to Golden: Cook quesadillas over medium heat 2 to 4 minutes per side, pressing gently with a spatula so they brown evenly. If they brown too fast, lower the heat and cook a little longer.
- Rest Then Slice: Let each quesadilla rest 1 minute, then slice into wedges. Serve with salsa verde and cashew queso dip on the side, plus guac if you want to be extra.
Notes
Heat Control: Want jalapeño flavor without the punch? Remove seeds and ribs, then slice. Want it spicy-spicy? Keep them in and add 1 more jalapeño to the salsa verde.
Salsa Verde Flavor Fix: If it tastes sharp, blend in a bit more roasted onion. If it tastes flat, add more lime and a pinch of salt if you use salt.
Cassava Tortilla Tip: Warm first, fill light, cook medium heat, and rest before slicing. That combo keeps them from cracking and keeps your wedges cute.
Disclaimer: The nutritional information provided with this recipe is an estimate and may vary depending on the specific ingredients, brands, or preparation methods you use. Cooking times and results may also vary based on your equipment, conditions, and individual cooking skills. Please use your own judgment and adjust as needed during preparation.
Be mindful of food allergies and sensitivities when preparing this recipe. Always double-check ingredient labels to ensure they are suitable for your specific dietary needs or those of anyone you may be serving. Neither the recipe creator nor this blog assumes responsibility for adverse reactions caused by following the recipe.
These recipes are shared for informational purposes only and should not be considered dietary, nutritional, or medical advice. For personalized advice, always consult with a qualified professional. Happy cooking!