Vegan Recipe: Avocado Yeasadilla with Scallion Salsa

Avocado Yeas-adillas & Scallion Salsa

¡Felicitaciones! Hoy es Cinco De Mayo! As a California girl, I don't really need any excuse to eat more Mexican food. I genuinely LOVE it. The spices, the vegetables, the chilies, the cilantro, rice, beans, tortillas and of course, avocados. This quick little rececta is a vegan take on the classic quesadillas that I grew up eating in Los Angeles and San Diego. Avocado gives it that gooey satisfaction while the nutritional yeast adds a slightly cheese flavour to the mix, and the simple scallion salsa refreshes the palette. I promise that you won't miss the grease and it will make a great addition to your vegan sandwich repertoire. Now who's got the margaritas?

Avocado Yeas-adillas

Makes 2

Ingredients

Avovado Yeas-adilla

1 avocado
1 scallion/spring onion
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1-2 tbsp nutritional yeast
1 tsp lemon juice
1-2 tsp vegetable oil
tortillas (I used tortillas that are about 8 inches in diameter)

Scallion Salsa

1 chopped tomato
1 scallion/spring onion chopped
1 tbsp dried cilantro/coriander

Instructions

1. Place the avocado, scallion, cayenne pepper, garlic powder, nutritional yeast and lemon juice in a blender/food processor and blend until smooth. Place to one side.
2. Mix chopped tomato, scallion/spring onion and cilantro/coriander together in a bowl and leave to one side.
3. On a medium heat, heat 1 tbsp oil in large flat frying pan, big enough to fit your tortillas. When the oil is hot add a tortilla to the pan and move it around to make sure that all parts have a thin layer of oil, then flip and do the same thing on the other side. Reduce heat to low. Add about half your avocado spread to one side of the tortilla and spread evenly. Then fold the blank half of the tortilla onto the part with the spread. Flip and cook until both sides are golden brown. Repeat or second tortilla.
4. To serve, cut yeas-adilla in half and plate up on a bed of salsa with a few scallions on top. Perfecto!

15 Light & Luscious Latin Inspired Recipes for Cinco De Mayo

Jackfruit Ceviche Tacos

Cinco de Mayo might be my favorite excuse for drinking too many margaritas and eating my weight in chips and dip. But you don't have to run out to Chipotle to get your grub on. Mexcian food is incredibly versatile and with healthy ingredients like avocados, chilies, cilantro and fresh vegetables, it can be an easy way to veggie load your day. These Latin inspired recipes vegan and vegetarian recipes from around the web show how just a few signature elements and flavors can get your kitchen muy caliente in no time.

Starters

Margarita Soaked Watermelon by Divas Can Cook
Peach Guacamole at Sweet Potato Soul
Smoked Paprika Corn Cobs by Food Heaven Made Easy
Tomatillo Corn Soup on Marcus Samuelsson.com
Strawberry Salsa at Yoli's Green Living by Yoli Ouiya
Vegan Queso Cheese by Vegan Cooking with Love
Stuffed Jalapenos with Grits by Marcus Samuelsson

Mains

Black Bean Soup on Michelle Johnson's  Vegan Cooking with Love
Jackfruit Ceviche Tacos at Roots N' Greens
Quinoa Burrito by Deborah Davis on Urban Naturale
Roasted Mushroom Pepper Tacos by Cheryl Lee at Black Girl Chef's White
Black Bean Burrito Bake on Cuisine Noir

Jackfruit Chipotle Arepas by Ayinde Howell at I Eat Grass

Drinks

Strawberry Margarita Punch at Divas Can Cook
Aloe Lime Detox by Lauren Von Der Pool