Quesadillas are a common Mexican food with cheese and fillings like meat or veggies. Vegans can’t eat the usual ones, but there are easy vegan alternatives. This recipe is great for anyone wanting more plant-based meals.
Ingredients:
- 4 large tortillas (flour or corn)
- 1 cup vegan cheese (such as Daiya or Violife), shredded
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chilli powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat a large skillet or griddle over medium heat.
- In a separate skillet, heat the olive oil over medium heat. Add the diced red onion, red and green bell peppers, and corn kernels. Sauté for about 5 minutes until the vegetables are slightly tender.
- Add the black beans, cumin, chilli powder, garlic powder, salt, and pepper to the vegetable mixture. Stir well to combine and cook for another 2-3 minutes.
- Place one tortilla on the preheated skillet or griddle. Sprinkle about 1/4 cup of vegan cheese evenly over the tortilla. Spoon about 1/4 cup of the vegetable and bean mixture on one half of the tortilla. Fold the other half over to create a half-moon shape.
- Cook the quesadilla for about 2-3 minutes on each side until it turns golden brown and the cheese is melted. Repeat this step for the remaining tortillas and filling.
- Once cooked, transfer the quesadillas to a cutting board and let them cool for a minute. Then, cut each quesadilla into wedges or triangles.
- Serve your vegan quesadillas with your favourite dipping sauce, such as salsa, guacamole, or vegan sour cream. Enjoy!
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