quesadilla with guacamole {vegetarian}


A classic cheesy Mexican tortilla with Guacamole !!

Our dinners are usually vibrant with lots of veggies on the plate. Sometimes its stir fry , sometimes its raw and sometimes cooked but , having veggies at night is a must (for us). And mostly every fortnight I make these quesadillas because of innumerable combinations of veggies you can use !! I generally use different coloured paprika , red beans and onions. But its not a bad idea to put in some veggies you like the most broccoli, zucchini or even carrots..Be bold in experimenting as this is something that has evolved over time to suit different needs and tastes.



I use cheddar cheese {mild/sharp} especially the Irish cheese. It has a very mild flavour and I like it that way. I do not enjoy cheeses which have overpowering taste. But if you do not have access to this , feel free to use any kind of melting cheese that you have/like. Quesadilla is supposed to be cheesy but go slow…….if you are calorie conscious. Load more vegetables and less cheese to make it a filling and healthy alternative.These can be served three ways, one you can roll it up (best for lunches at office/school) , you can sandwich the filling between two tortillas and toast it till its brown and crisp on both sides. Cut it into quarters and serve or place the filling and cheese on one side of the tortilla and fold the other end like a dosa and toast it crisp on both sides.


Serves 3

  • 5 Tortillas readymade (or use chappatis if you do not have tortillas)
  • 1 big Onion, cut into long strips
  • 3 Paprikas or Capsicums {red, green, yellow} , cut lengthwise
  • 1 cup Red Beans, boiled (optional)
  • 2 tablespoons of Mexican Spice Mix / Taco Seasoning (watch the video on how to make the seasoning)
  • 2 tablespoons of Oil
  • Salt to taste
  • 1 cup Mozzarella/Cheddar cheese grated
  • 1 cup Guacamole

want to make your own seasoning mix, its really simple. check it out here !

check out guacamole recipe too …


    • In a non stick pan add oil.
    • When its hot add onion and fry until its translucent.
    • Add the paprika and saute it for 3-4 mins.
    • Add beans and salt {go easy on salt as there is salt in cheese and boiled/canned beans}.
    • Fry all the vegetables for a couple of minutes and add the spice mix.
    • Remove from heat and allow the mixture to cool down.


  • On a hot skillet, place a tortilla and allow the heat to brown it just a little on one side.
  • Now flip the tortilla and switch the gas on low flame.
  • Spread the vegetable mixture on the tortilla.
  • Add the shredded cheese evenly and roll it or fold into half.
  • Toast on both the sides until its crisp and the cheese melts.
  • Keep the flame on low , otherwise the tortillas will burn.
  • Remove it onto a plate and using a pizza knife cut it into quarters.
  • Serve it immediately with guacamole.

Published by

Heap of Spice

daughter, daughter in law , wife, mother of two, sister ,aunt , homemaker 😃

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