Harissa Vegan Quesadillas Rice

These harissa baked vegan quesadillas with spicy Mexican rice and paprika yogurt sauce make a colorful and hearty dinner that never fails to impress. There is something about the smoky peppers, tangy sauce, and warm tortillas that makes this dish one of my favorite ways to bring bold flavors to a plant-based meal. The mix of textures and vibrant colors always brightens up the table for family or friends.

Every time I serve these quesadillas at casual get-togethers people are amazed they are completely vegan. The kids especially love dipping them in the paprika sauce and assembling their own combinations.

Ingredients

• Flour tortillas: the large size gives enough room for filling and helps keep everything wrapped neatly
• Chickpeas: mashed just enough for texture add protein and a hearty bite
• Vegan cheese: optional for an extra melt but choose a brand that melts well for best texture
• Harissa paste: the bold heart of the dish go for a good-quality bright red jar for real flavor
• Red and yellow bell peppers: sliced for sweetness and color look for glossy skins and firm flesh
• Zucchini: sliced thin so it roasts quickly choose small to medium for best flavor
• Red onion: adds a touch of sharpness and roasts up sweet select onions that feel heavy for their size
• Olive oil: use cold-pressed with a peppery flavor for rich taste
• Salt and pepper: just enough seasoning brings out the natural sweetness in roasted vegetables
• Long-grain rice: for a fluffy texture rinse well before cooking for separate grains
• Vegetable broth: brings depth to the rice choose low-sodium if you prefer more control over salt
• Tomato sauce: adds tang and binds the spices together look for one without added sugar
• Cumin and chili powder: classic Mexican flavors keep both fresh for punch
• Corn: optional for pops of sweetness if using frozen do not thaw before adding
• Vegan yogurt: go for unsweetened and thick to make a creamy sauce
• Smoked paprika: for deep earthy flavor Spanish smoked type is my pick
• Garlic powder: blends smoothly into sauce with no raw bite
• Lemon juice: brightens up the yogurt sauce always juice fresh if possible

Step-by-Step Instructions

Roast the Veggies:

Preheat your oven to four hundred degrees Fahrenheit or two hundred Celsius. Slice bell peppers zucchini and red onion into thin strips to ensure even roasting. Toss the veggies with olive oil salt and pepper in a large bowl. Spread them in a single layer on a baking sheet and roast for at least twenty minutes until edges are charred and everything is tender.

Assemble the Quesadillas:

Lay out your tortillas on a clean surface. On half of each tortilla generously spread harissa paste all the way to the edge. Top that with a handful of the roasted vegetables and some mashed chickpeas making sure to distribute evenly. Sprinkle vegan cheese on top if using. Fold each tortilla over to close then lightly brush both sides with a little more olive oil. Place on a lined baking sheet and bake for about ten minutes or until golden and the cheese is bubbly.

Make the Mexican Rice:

Add long-grain rice vegetable broth tomato sauce cumin and chili powder to a medium saucepan. Stir carefully to combine. Bring everything up to a boil over medium heat then reduce to a low simmer. Cover with a tight-fitting lid and let cook for fifteen to eighteen minutes until the liquid is absorbed and rice is tender. Fluff with a fork and stir in corn for a sweet pop if you like.

Make the Yogurt Sauce:

In a small bowl whisk together vegan yogurt smoked paprika garlic powder salt and freshly squeezed lemon juice. Aim for a smooth creamy sauce. Cover and chill in the fridge until ready to use so flavors meld.

Save

Harissa is always the star for me in this meal. It brings back memories of traveling through spice markets and every time I stir it into the tortillas I am taken back to discovering new flavors with my family. My daughter now loves to help brush harissa on the tortillas before we fill them up.

Storage Tips

These quesadillas and rice can be stored in airtight containers in the refrigerator for up to four days. To freeze wrap the quesadillas individually in parchment paper then a bag. Reheat in the oven to restore crispness. The yogurt sauce should be kept separate and used within three days for best flavor.

Ingredient Substitutions

If you do not have harissa try a mix of chili paste and tomato paste with a dash of lemon juice. Any sturdy vegetable like mushrooms or sweet potato can stand in for zucchini or peppers. If avoiding gluten use gluten-free tortillas and swap in another grain like quinoa for the rice.

Serving Suggestions

These quesadillas shine on their own but can also be served with simple shredded lettuce and fresh tomato or avocado slices. For a real feast add black beans or a crunchy corn salad for extra color and flavor.

Cultural Context

Harissa is a North African chili paste that has found its way into Mediterranean and Middle Eastern cuisine. Its deep flavors pair naturally with the smokiness and bright colors of Mexican-inspired rice and toppings making this fusion dish a delightful combination of culinary traditions.

Recipe FAQs

→ How do you get the quesadillas crispy without frying?

Bake the assembled quesadillas in a hot oven after brushing lightly with olive oil. This achieves a golden, crispy exterior without excess oil.

→ Can regular yogurt be used instead of vegan yogurt?

Yes, any plain yogurt works for the sauce. For a fully plant-based meal, choose a dairy-free yogurt with a creamy consistency.

→ What's a good substitute for harissa paste?

Try chili garlic paste or smoked chipotle sauce if harissa isn’t available. Adjust spices to taste for similar heat and depth.

→ What vegetables work well in the quesadilla filling?

Roasted bell peppers, zucchini, and red onion add color and flavor. Feel free to add mushrooms, spinach, or other seasonal vegetables.

→ How do you make the Mexican rice fluffy?

Simmer rice with vegetable broth and tomato sauce, keep covered, and fluff with a fork after resting for perfect texture every time.

→ Can these quesadillas be made ahead?

Yes, assemble up to the baking step and refrigerate. Bake just before serving for best texture and flavor.