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 Vegan Quesadilla Recipe

Quesadilla Recipe

2 reviews
Prep Time 20 Minutes
Cook Time 10 Minutes
Total 30 minutes
Course Lunch/Dinner
Cuisine Vegan/Mexican

Ingredients:

For the Bean Filling

  • 1 can Pinto/Kidney/Black Beans, drained
  • 1/2 cup Onion, sliced
  • 1/2 cup Red Bell Pepper, sliced
  • 1/2 cup Yellow Bell Pepper, sliced
  • 1 clove Garlic, minced
  • 1 tbsp Cumin Powder
  • 1/2 cup Sweet Corn
  • 1/2 cup Veg Stock
  • 1/4 cup fresh Coriander, chopped

For Assembling the Quesadilla

Procedure:

  • In a pot over medium heat, add oil and start cooking the onions and garlic together.
  • Once translucent, add the bell peppers and continue cooking until soft.
  • Add the Cumin powder and cook until raw taste of the powder is gone.
  • Now add the corn, beans, and veg stock. Mix well to combine.
  • Place a lid on the pot and cook over medium heat until dry. Finish with freshly chopped coriander. Set aside to cool.
  • In a wide pan over medium heat, drizzle oil and place a tortilla.
  • Smear the bean filling on one half of the tortilla.
  • Top with jalapeno slices and vegan cheese.
  • Fold the other half of the tortilla over the filling and slowly toast until the tortilla is golden brown.
  • Once both sides have been toasted, remove from the pan and cut in half. Enjoy while piping hot.

2 reviews

  • Posted on by Reha

    Finally, a meal that the whole family, including my picky kids, enjoy.

  • Posted on by Amrita

    Every time I follow this quesadilla recipe, I’m transported straight to a vibrant Mexican street food market. Absolute perfection!

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