Vegan Quesadilla Recipe

A delightful, plant-based twist on a classic Mexican dish.

Experience the rich flavors of Mexico with our vegan quesadilla recipe. This delicious and wholesome dish is packed with nutritious ingredients and bold flavors that will delight both vegans and non-vegans alike. Traditionally made with cheese and meat, our plant-based version uses vegan alternatives that provide the same satisfying taste and texture.

Perfect for a quick lunch or a simple dinner, these vegan quesadillas are easy to make and fully customizable to suit your taste preferences. From creamy avocado to tangy salsa, the possibilities are endless. Dive into a plate of these delectable quesadillas and enjoy a meal that is as good for your body as it is for your taste buds.

Ingredients

• 4 large flour tortillas
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 cup vegan shredded cheese
• 1 avocado, sliced
• 1/2 cup salsa
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1-2 tbsp olive oil

Nutrition

Calories: ~350 calories per serving

Instructions

1. Prepare the Filling: In a large mixing bowl, combine the black beans, corn, red bell pepper, ground cumin, chili powder, salt, and pepper. Stir well to ensure all the ingredients are evenly mixed.
2. Heat Oil: Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.
3. Assemble the Quesadilla: Place one flour tortilla flat in the skillet. Sprinkle half of the vegan cheese evenly over the tortilla. Add a generous amount of the black bean and corn mixture on top of the cheese. Finish with another layer of vegan cheese. Place a second tortilla on top to create a sandwich.
4. Cook the Quesadilla: Cook for about 3-5 minutes, or until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla and cook the other side for an additional 3-5 minutes until it is also golden brown and the cheese is melted.
5. Slice and Serve: Remove the quesadilla from the skillet and place it on a cutting board. Allow it to cool for a minute before slicing it into quarters. Serve with avocado slices, salsa, chopped cilantro, and lime wedges.

Enjoy your vegan quesadilla with a side of guacamole or fresh salad for a complete meal. If you want to add extra protein, consider including some sautéed tofu or tempeh in the filling. For a spicier kick, add sliced jalapeños or a sprinkle of hot sauce. These quesadillas are delicious as leftovers, too—just reheat them in a skillet to restore their crispiness!