No Queso-Dilla

  • Yield : 4 No Queso-Dillas
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

Quesadillas have become a staple in the American diet.  Unfortunately they are filled with cheese.  This option removes the cheese and with that removal goes the saturated fat and cholesterol.  The bean mixture is very creamy, and is filled with good fats, protein, and fiber.  You can adjust the heat by adding more or less of the chipotle pepper.  It is easy to throw together quickly, and you can also add other veggies.  Enjoy!

Estimated Cost Per Serving: $0.58


  • 1 - 15oz Can of Pintos Beans, rinsed and drained
  • 1 Avocado
  • 1 Chipotle Pepper in Adobo
  • 1/4 Teaspoon of Cumin
  • 1/4 Teaspoon of Onion Powder
  • 1/4 Teaspon of Garlic Powder
  • 1/4 Teaspoon of Chili Powder
  • 1/4 Cup of Vegetable Broth
  • 4 Tortillas


Step 1

Place beans, avocado, spices, chipotle pepper, and veggie broth in a food processor.

Step 2

Pulse until the mixture is creamy. Add more broth if needed to reach a creamy texture.

Step 3

Spread mixture on half of a tortilla, fold the tortilla and place on a non stick pan or a pan coated with cooking spray.

Step 4

Cook one side until brown, flip and cook the other side until brown.

Step 5

Remove from heat, slice, and enjoy.

Recipe Type: Ingredients: ,

Plant based food, micro brews, punk rock, and running are what I am about.

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Comments (11)

  1. posted by mark on December 10, 2012

    what a great idea! I have a fresh pot of pinto beans already made too.

  2. posted by Roxane on December 20, 2012

    I made this yesterday and it was so good! I love how the avocado makes it extra creamy – I would totally make it again

  3. posted by Trish @ MyBigFatBundt on January 3, 2013

    Oh wow…yum! Just need to get the peppers…

  4. posted by Holly on January 8, 2013

    This is great! I omitted the peppers because I didn’t have any. I added a dash of chipotle powder and a couple tablespoons of nutritional yeast. I’m a fan of putting quesadillas in the oven on low broil so that I can cook more than one at a time and it adds a nice crisp.

    The great thing about this recipe is that it could even be used as a dip for tortilla chips. In fact, I added some crushed tortilla chips to the quesadillas for a bit of crunch. Another excellent recipe!

  5. posted by Brinda Bair on September 30, 2013

    Oh my goodness this sounds heavenly! We just learned to make homemade tortillas yesterday, this will be a perfect recipe to use them with. Just one question…I’ve never heard of Chipotle pepper in adobe. Is this something that comes canned/in a jar??? Thanks for the great recipe!

  6. posted by Nicola on October 2, 2013

    Check your supermarket’s “Goya aisle” (aka Hispanic or Mexican food section). I’m lucky that I live in a small but multicultural city with a good percentage of both Polish and Puerto Rican people, so those “specialty foods” are easily found. Goya is a well-known grocery brand, also available on Amazon. I just did a search and found you a recipe as well: . Good luck.

  7. posted by Kelly on September 26, 2016

    I am a newbie to plantbased, and I am so happy to have found this site! I just made the No-Queso Dilla tonight, and it is so bomb! I realized I didn’t have any veggie broth, but had the miso broth from TJs, and used that and it was still very good! Will definitely make again. I was able to find the chipotle adobo at my regular vons, which made me happy 🙂

    • posted by Toni Okamoto on September 27, 2016

      Yay, Kelly! It’s wonderful that you’re eating plant-based, and I’m so glad you liked Terrence’s recipe. It’s one of my favorites.

      If you ever have any questions about vegan food, please feel free to reach out.


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