• Alex from Terra


When Lark is away, I don't like sending much time on cooking. At all.

To be honest, I feel like having cereal with vegan milk most of the time when I'm by myself, because it's quick. Even for dinner!

Yep, when Lark is away I become a cereal killer 🤫

But these quesadillas are the next best option! They're cheesy, creamy, dill-licious (yes, made with our Dill & Garlic cashew cream cheese) and take about 15 minutes to make. Not quite cereal, but EASY!

Great as a last-minute party option too 😉

Who said quesadillas can't be vegan, tasty and nutritious?

Watch Dill-Licious Quesadillas Video here:

You need:

ready wraps / tortilla shells;

1 avocado,

1 small tomato (or half of a big one);

1/2 can red kidney beans;

chopped parsley;

Dill & Garlic cashew cream cheese;

salt, pepper - to taste


1. Cut all the vegetables and mix them together in a bowl. Add salt and pepper to taste.

2. Put a tortilla shell on non-stick pan. Cover with cream cheese (about 4 big spoons), lay some of the vegetable mix on top, spread evenly.

3. Cover with another wrap, heat until warm for 2 minutes, until lightly browned. Flip and brown the other side. Keep an eye on them as they heat very quickly!

4. Remove from pan and slice like a pizza to serve.

5. Repeat with the other quesadillas.

6 vegan cheese sauces you can make in under 5 minutes!

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