If you’re looking for a versatile, go-to meal, for breakfast, lunch or dinner, then you should definitely try this vegan quesadilla recipe! You only need a few simple ingredients and a little of your time to come up with this divine and oh-so-delicious Mexican dish. It’s been a hit among my family and friends for ages, especially as a quick weeknight recipe, so I thought I’d share it with you as well! Ready? Here goes!
Prep time: 20 minutes
Cooking time: 30 minutes
Servings: 8
The good thing about this recipe is that you can put anything you want in it. I’ve chosen the protein-rich black beans and sweet corn because they are amazingly filling and complement each other very well while the bell peppers add color and texture to the whole thing.
The guacamole dip is super easy to make. You only need:
For the assembling, you need:
Heat some olive oil in a frying pan and toss in the chopped onion and crushed garlic. Add the cayenne pepper and cumin and gently fry them until the onions become soft. Toss in the black beans and corn and mix all the ingredients. Add salt and pepper to your liking.
Mash the two avocados in a bowl, stir in the lime juice and add sea salt and black pepper to taste. Grate the vegan cheese. In a heated frying pan, gently brown one tortilla on both sides. On one side, add the beans mix, some guacamole and vegan cheese. Fold it and pat it down with your spatula to make sure the content sticks together. Cook for two minutes on each side until they both become light brown. Repeat with a new tortilla until you finish.
You can cut the quesadilla in half or in four quarters (depending on its size) and serve it with guacamole or strips of avocado, sour cream, fresh cilantro or salsa.
For more delicious vegan recipes, check out these tasty options:
Here’s a full, hands-on demonstration of how to prepare a delicious vegan quesadilla recipe!
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