14 June 2015

Mushroom Quesadillas with Pineapple Salsa

Yield: 4
Time: 20 mins

Mushroom & Bean Quesadillas with Pineapple Corn Salsa and Guacamole
Last weekend I went to a food festival, and whilst it was pretty small there were a few vegan options, one being nachos topped with a mushroom & bean chili and two different salsas. One of the salsas was the regular tomato, but the other really caught my attention - a sweet and tangy pineapple salsa. Inspired by the food festival, for this next recipe I've made crisp & spicy mushroom and mashed kidney bean quesadillas, served with homemade guacamole and a tangy pineapple & sweetcorn salsa. The salsa is crisp and tangy with the fresh flavours of lime juice and coriander for that added zing to compliment the spicy flavours of the quesadilla - this will quickly become a favourite, I promise you!
Mushroom & Bean Quesadillas with Pineapple Corn Salsa and Guacamole

 This is one of those meals that is so easy to make - only a few basic knife skills are needed and  it leaves you feeling like you've really eaten something special. I'm always amazed at nature and the flavours provided by foods; when you can create such vibrant tastes from healthy and natural ingredients in 20 minutes, it really makes you question why processed foods are so popular. The recipe will feed four people as a light meal and would be delicious with some oven baked sweet potato chips for a main meal for four.

Pineapple & Sweetcorn Salsa
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You'll need:

  • 2 frying pans
  • Chopping board
  • Knife
  • 2 small bowls
  • Fork (for mashing)


  • 4 tortilla wraps
  • 1/2  red onion
  • 1 clove garlic
  • 1 cup kidney beans (or beans of choice)
  • 10 chestnut mushrooms
  • 1/2 cup tinned chopped tomatoes
  • 1.5 tsp apple cider vinegar
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp ground coriander 
  • 1/2 tsp cocoa powder
  • 1/2 tsp chili flakes
  • 1/4 tsp cayenne pepper
  • Pinch salt
  • Oil
Pineapple salsa:
  • 1/2 cup finely diced pineapple (1 medium slice)
  • 1/4 cup cooked sweetcorn
  • 1/4 cup finely diced red onion 
  • Juice 1/2 lime 
  • 1 tbsp chopped coriander
  • 1 large ripe avocado
  • 1 salad tomato
  • 2 tbsp lemon juice (can sub for lime)
  • pinch chili flakes
  • pinch salt
  1. Finely dice the onion and mince the garlic and add to a frying pan with a splash of oil. Then roughly chop the mushrooms and add these to the pan, add all the seasonings for the quesadillas and fry for a few minutes. Mash the beans with a fork and also add these to the pan along with the tomatoes, leave to simmer and reduce over a low heat.
  2. To make the salsa, finely dice the pineapple and onion and add to a bowl with lime juice, sweetcorn and coriander.
  3. For the guacamole, mash the avocado in a bowl, then dice the tomato (removing the seeds) and mix up in the bowl with the lemon juice, chili flakes and a pinch of salt. 
  4. Take a wrap and spoon 1/4 of the mixture onto one half of it and fold it in half. Heat the pan with a splash of oil and add the quesadilla to the pan, after a few minutes, carefully flip the wrap and transfer to a chopping board, repeat with the rest of the mixture and then chop the wraps into 4. Serve up with the guacamole & salsa and enjoy! Cassidy xx