Vegan Quesadillas
a quick lunch, sharing platter or delicious snack, these quesadillas hit the spot!
prep time 5 mins total time 15 mins serves 1-2
My vegan version of the traditional cheesy Mexican dish make for a great quick dinner or sharing starter.
I used chickpeas in this recipe but I also regularly use black beans. So feel free to substitute in whatever kind of beans you fancy or have in the house.
I usually make mine with guacamole (mash up avo, chillies, lime, and coriander) to dip the crispy tortillas into after they have been cooked. You can also us my Guacammus recipe which works perfectly.
ingredients
Half a tin of beans* (≈120g drained weight)
1-2 spring onions
½ a red pepper
½-1 red chilli
100-150g vegan cheese
4 small tortillas
serve with
Guacamole
Coriander leaves
Lime
Salsa
method
Rinse and drain the beans, and thinly dice the spring onion, red pepper, and chilli.
Onto one tortilla add some beans, spring onion, red pepper, and chilli. Top with a generous amount of grated cheese. Cover with another tortilla.
Heat up a non-stick pan over a medium to high heat. Once hot, add the quesadilla and cook on one side until golden brown (around 5 minutes). Carefully flip and cook on the other side.
When the cheese is fully melted and the tortilla crispy, remove the cheesy quesadilla from the pan and cut into quarters. Enjoy them dipped into your sides!
notes
*My preference is chickpeas/black beans, but use any beans you love or have access to.
If doubling up the recipe or making for a larger amount of people, put the cooked quesadillas into the oven at a low heat to keep warm as you fry each one.
