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Final Plantain and Poblano Vegan Quesadilla on a white plate on a white background with avocado and salsa.

Plantain and Poblano Vegan Quesadilla

  • Author: Meatless Makeovers
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 3 Servings 1x
  • Category: Entree
  • Method: Sauté
  • Cuisine: Mexican
  • Diet: Vegan


A quick and easy vegan quesadilla made with shredded plantains, poblano peppers, and lots of dairy-free cheese. Gooey, creamy, and delicious!


  • 2 Green Plantains (peeled and shredded)
  • 2 Poblano or Bell Peppers (diced large)
  • 1 Jalapeno Pepper (small diced)
  • 1 Red Onion (small diced)
  • 1 Tbsp Taco Seasoning
  • 1 Cup Vegan Cheddar
  • 4 Tortillas
  • 1 Bunch Cilantro (Chopped for Optional Garnish)
  • 1 Avocado (Optional Garnish)
  • 1/4 Cup Salsa (Optional Garnish)


  1. Prepare the fresh ingredients as directed above.
  2. In a frying pan coated with a small about of oil, sauté the onion and pepper over medium heat. Cook for 2-3 minutes until the onion is fragrant.
  3. Add the shredded plantain and taco seasoning. Stir frequently, cooking for an addition 3-4 minutes. Set aside.
  4. Place a tortilla in a dry skillet over medium heat. Spoon a layer of the plantain mixture and a sprinkle with cheese. Top with another tortilla.
  5. Check the bottom tortilla and flip the quesadilla when it has browned. Approx. 3 minutes.
  6. Brown the second side and allow the cheese to melt.
  7. Serve immediately with salsa on the side enjoy!
  8. Leftovers can be refrigerated for up to 3 days.

Keywords: Vegan Quesadilla, Plantain and Poblano Recipe, Easy Weeknight Meal