This Cinco de Mayo, we turned to bloggers Ann, Emily, and Lucy Vallely of The Vintage Vegans to create a recipe fit for a fabulous fiesta. We love these two Long Beach, CA-based sisters and their mom for their focus on incredible vintage style through celebrating and reusing materials of the past, as well as for their passion for veganism and a cruelty-free lifestyle.
Think veganism is all about tofu and kale? Think again. These ladies prove you can make flavorful and fulfilling veg-friendly versions of classic dishes. Today, they’ve created an exclusive recipe just for us: Vegan Black Bean and Caramelized Onion Quesadillas with Strawberry Guacamole.
Left to Right: Mom Ann in the Infused with Femininity Apron, Sisters Emily in the Just Add Potter Apron, & Lucy in the Ahoy Meets World Apron. Also pictured: Jojo, their French bulldog. All photos by Casey Liu.
From the Vintage Vegans:
Happy Cinco de Mayo! Going vegan doesn’t mean giving up cheesy and delicious Mexican food. There are so many great vegan cheeses out there. In this recipe, we used Daiya cheddar cheese to create a vegan quesadilla. We also added strawberries to our favorite guacamole recipe to give it a pop of color and some sweetness.
Vegan Black Bean & Caramelized Onion Quesadillas with Strawberry Guacamole
Pictured: Got My Brights Set on You Placemat Set
- 3-4 ripe avocados
- 1 ripe chopped tomato
- 2 tablespoons chopped red onion
- 2 tablespoons chopped cilantro
- 1/2 teaspoon finely chopped fresh jalapeño
- Juice from half a lime
- 5 chopped strawberries
- Salt to taste
Remember to use organic ingredients whenever possible!
- Cut avocados in half and discard the pit. Scoop avocado into a bowl.
- Add lime juice and mash with a fork.
- Add all ingredients and mix. Add salt to taste.
Vegan Black Bean & Caramelized Onion Quesadilla
- 1 onion
- 1 8 oz can organic black beans
- 1 block Daiya cheddar cheese
- Flour tortillas
- Canola oil
- Cut onion in half and thinly slice both halves.
- Sauté on med-low in 1 tablespoon of canola oil until caramelized.
- Drain and rinse black beans.
- Grate vegan cheese.
- For 1 quesadilla, sprinkle 1/4 cup of shredded cheese on 1 half side of tortilla (or more if desired).
- Sprinkle 1 tablespoon of black beans over cheese and 1 tablespoon of caramelized onions.
- Fold tortilla in half.
- Heat up 1 tablespoon of canola oil in frying pan.
- Put quesadilla in the pan fry on both side on med heat until golden brown and cheese is melted.
- Slice into wedges.
+For more vegan recipes, check out their blog The Vintage Vegans! And we’re always serving up the cutest, coolest kitchenware and dining delights, so check out our kitchen and dining items, like these featured in the photos: