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VEGAN QUESADILLA
Ingredients
- 4 large flour tortillas
- 1 cup vegan cheese shreds such as Daiya or Follow Your Heart
- 1 cup cooked black beans drained and rinsed
- 1/2 cup diced tomatoes
- 1/2 cup diced bell peppers
- 1/4 cup chopped fresh cilantro
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a
skillet , heat the olive oil over medium-high heat. - Add the diced tomatoes, bell peppers, cumin, salt, and pepper, and sauté until the vegetables are tender, about 5 minutes.
- Add the black beans and cilantro, and stir to combine.
- Remove the skillet from the heat.
- Place one tortilla in the skillet over low heat.
- Sprinkle 1/4 cup of vegan cheese over the tortilla.
- Spoon 1/4 of the black bean mixture over the cheese.
- Sprinkle another 1/4 cup of cheese over the black bean mixture.
- Top with another tortilla.
- Cook the quesadilla until the bottom tortilla is golden brown, about 3 minutes.
- Carefully flip the quesadilla using a spatula, and cook until the other side is golden brown and the cheese is melted, about 2-3 more minutes.
- Remove the quesadilla from the skillet and cut into quarters.
- Repeat with the remaining tortillas and ingredients.
- Serve hot, garnished with additional cilantro and your favorite salsa or guacamole.
Notes
NUTRITIONAL FACTS:
Calories: 385 | Total Fat: 23g | Total Carbohydrates: 39g | Dietary Fiber: 7g | Protein: 16g
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For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
