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Vegetarian Quesadilla with Pesto and Avocado Recipe
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Vegetarian Quesadilla with Pesto and Avocado

This Vegetarian Quesadilla with Pesto and Avocado is one of my families favourite lunch recipes and it's also perfect cold in the school lunch box too!
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Servings: 1
Calories: 0kcal


  • 2 wholemeal tortillas
  • 2 tablespoons of basil pesto: 2 tablespoons
  • ¼ red capsicum - diced
  • ¼ green capsicum - diced
  • ¼ cup of five bean mix
  • ½ an avocado
  • 2 button mushrooms - finely diced.
  • ¼ red onion - finely diced
  • ¼ cup of grated tasty cheese
  • ¼ cup of grated mozzarella
  • olive oil to grease pan


  • Add the olive oil into a frying pan and heat over a medium/high heat.
  • Cover one of your tortillas with the basil pesto.
  • Sprinkle the red and green capsciucm, five bean mix, button mushrooms and red onion over the top of the pesto. Sprinkle with the cheeses and carefully transfer to your frying pan.
  • Spread the avocado over one side of the second tortilla and place it on top of the tortilla already in the pan - avocado side down.
  • Cook for for 3 minutes or until the tortilla begins to brown.
  • Carefully flip over and cook for another 3 - 4 minutes or until the cheese has melted and the tortilla has browned.
  • Cut the quesadilla into triangles and serve immediately.


You can cut the avocado into chunks instead if you prefer.
This Vegetarian Quesadilla can also be made a day in advance and is great in lunch boxes too.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg