Vegan Quesadillas with Homemade Guacamole

Dice white onion and saute in coconut oil (or extra virgin olive oil, vegan butter) over medium-low heat until they start to brown. Toss in sliced button mushrooms, as much as you like. Mushrooms are my favorite, but if you don’t like them, you can replace them with squash or zucchini. Once those are nice and juicy-looking, rinse fresh spinach and add to the pan. Season with some garlic powder. Transfer mixture to a bowl and set aside.

Reduce heat. Make sure pan is lightly oiled and place a corn tortilla in it. Spread half the vegetable mixture evenly on top. Spread a layer of shredded cheese over the veggies. I also like to sprinkle some more garlic powder before placing another corn tortilla on top. Press down lightly on the quesadilla. Cover and let cook for about 5 minutes on each side or until tortillas start to brown and look nice and crispy, and cheese is melted.

While quesadillas are cooking, start prepping guacamole. Dice avocado and lightly mash in a bowl until desired consistency. Squeeze fresh lime juice and add salt, pepper, and garlic powder to taste. (You can also take a small clove of garlic, mince it, and add to the mix for some extra spice.) Dice tomato and red onion for garnish.

Take quesadilla out of the pan and place on a cutting board. Use a large, sharp knife to cut into 4 even pieces. Serve with guac, garnish with tomato and onion, and enjoy!